Chicken Caesar Egg Salad
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This Chicken Caesar Egg Salad has all the flavors you love in a Caesar salad and is made with cooked chicken, boiled eggs, smoked ham and a creamy high protein Caesar dressing. It’s easy to make, great for meal prep and easy lunches, and customizable with your favorite herbs!
About This Recipe
I’m obsessed with making high protein lunch salads to go in sandwiches, wraps, and on salads. My latest and current favorite meal prep lunch protein is this Chicken Caesar Egg Salad!
It’s made with chopped boiled eggs, cooked chicken, smoked deli ham, and a savory, lemony and umami loaded blended cottage cheese Caesar dressing with just a touch of mayonnaise for richness!
It’s creamy, full of salty and punchy flavors like any good restaurant-style Caesar dressing should be, buttery because we mash the egg yolks so that it becomes part of the rich and creamy dressing that coats everything!
If you’re looking for a satiating, healthy and high protein lunch to add to your repertoire, give this Chicken Caesar Egg Salad a try! I think you’re going to love it!
Why I Love Caesar Egg Salad with Chicken
- Easy to make! Ready in about 30 minutes!
- High protein. We have big hitters like chicken, eggs, cottage cheese and anchovies to give you 32 grams of protein in each serving!
- Great for meal prep and easy lunches. It stores well in fridge for a few days.
- Versatile. Enjoy it in sandwiches, wraps, on salads, or use it as a dip!
- Killer flavors! Savory, tangy, and buttery too thanks to smashing the egg yolks, you’ll be making this for meal prep on repeat!
Ingredient Notes and Substitutes
- Eggs: I used large sized eggs, which are about 57-63 grams each. For more protein and omega-3s, use duck eggs instead of chicken eggs. Because they are larger in size than chicken eggs, you’ll only need 5 duck eggs.
- Cooked Chicken: I used one serving of my Air Fryer Chicken Breast but you can also use ¾ cup of cooked and diced or shredded chicken. Rotisserie chicken from the store is a great option if you don’t have any homemade cooked chicken on hand.
- Blended Low Fat Cottage Cheese: A healthy and high protein substitute option for mayonnaise! It adds creaminess with a slight hint of tang. I used 2% but fat-free or whole milk cottage cheese will work too.
- Mayonnaise: We’ll add a little mayo to add richness. I recommend full-fat but you are welcome to use low-fat or fat-free mayo. Brands I love and recommend are Heinz Seriously Good Mayonnaise and Kraft Mayonnaise.
- Dijon Mustard: I love Maille brand.
- Fresh Garlic: Just one finely minced or grated clove.
- Smoked Deli Ham: I used chopped Hormel Cherrywood Smoked Deli Ham which is one of my favorites. But any type of chopped cooked ham or even cooked bacon can be used.
- Anchovies: A signature ingredient for Caesar dressing that adds a savory umami flavor. I recommend using anchovy fillets in oil from a jar or tin. Substitute with a tablespoon of anchovy paste from a squeezable tube or use half tablespoon of Worcestershire sauce in a pinch .
- Parmigiano Reggiano Cheese: The real deal authentic Parmesan cheese! Freshly grated for the best savory, nutty and complex flavors.
- Fresh Herbs: I used fresh dill and chives but fresh parsley would be great (and perfect for authentic Caesar dressing too).
- Seasonings: Fine sea salt, black pepper and hot smoked paprika. Feel free to use a sweet smoked paprika instead.
- Lemon: For freshly squeezed lemon juice to add brightness and acidity to round out the flavors!
Chicken Caesar Egg Salad
This Chicken Caesar Egg Salad has all the flavors you love in a Caesar salad and is made with cooked chicken, boiled eggs, smoked ham and a creamy high protein Caesar dressing. It’s easy to make, great for meal prep and easy lunches, and customizable with your favorite herbs!
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 3 1x
- Category: Lunch
- Method: Mix
- Cuisine: American
Ingredients
- 6 Large Eggs (57–63 grams each)
- ¾ cup/110-115 grams Cooked Chicken – diced or shredded (I used 1 serving of my Air Fryer Chicken Breast)
- 3 slices / 42 grams Smoked Deli Ham (I used Hormel Cherrywood Smoked Deli Ham) – chopped
- 4–5 fillets / 20 grams Anchovies in Oil – pat-dried, finely chopped into a paste
- ¼ cup / 24 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan cheese)
- 1 clove / 6 grams Garlic – finely minced or grated
- 2 tablespoons / 5 grams fresh Dill – chopped
- 2.5 tablespoons / 5 grams fresh Chives – finely chopped
- 2.75 tablespoons / 40 grams Low Fat Cottage Cheese, blended (I used 2% but fat-free or whole milk cottage cheese works too)
- 2 tablespoons / 30 grams Mayonnaise (full-fat recommended)
- 1 tablespoon / 15 grams Dijon Mustard
- ¼ teaspoon Fine Sea Salt, to taste
- ¼ teaspoon freshly cracked Black Pepper, to taste
- ¼ teaspoon Smoked Paprika (hot or sweet)
- 2 tablespoons / 30ml freshly squeezed Lemon Juice
Instructions
- Boil the eggs: Bring a pot of salted water to a rolling boil. Lower the heat and use a slotted spoon to gently place the eggs in the pot, one at a time. Boil for 9-10 minutes for hard boiled eggs that will have a firm but creamy yolk. Transfer the eggs using the slotted spoon to a bowl filled with room temperature water. Drain the water immediately as it will become warm from the cooked eggs and fill the bowl again with water. Tap the eggs on the side of the bowl so that a few cracks form on each. Let the eggs sit in the water and peel after 10 minutes. (Tip: Peel the eggs in the water as the water will penetrate through the cracks and make it easier for the shells to slide right off.)
- Prepare the aromatics and herbs: While the eggs are boiling, chop or shred the cooked chicken. Chop the smoked deli ham, anchovies, garlic, fresh dill and chives. Use a box grater to grate the Parmigiano Reggiano cheese.
- Make the egg salad: Add the blended cottage cheese, mayonnaise, dijon mustard, anchovies, garlic, dill, most of the chives, Parmigiano Reggiano cheese, chicken and ham to a mixing bowl or large container. Slice the peeled eggs in half and pop out the yolks into the dish. Finely chop the egg whites and add to the dish. Season with sea salt, black pepper and smoked paprika and add the lemon juice. Using a silicone spatula or large spoon, mash the egg yolks until smooth and creamy. Then mix everything until thoroughly combined. Top with the remaining chopped chives for garnish.
- Chill (optional): Cover and chill in the fridge for 20 minutes if possible.
- Serve: Serve with your favorite crusty bread in a sandwich, tortilla wrap, lettuce wraps, with crackers, veggie sticks, etc.
Notes
- Be sure to check out the full article for ingredient notes and substitutions, storage information, ways to serve, and tips on customizing this recipe for specific dietary needs!
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 350
- Sugar: 1.4g
- Sodium: 1166.1mg
- Fat: 22.1g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0.1g
- Carbohydrates: 4.1g
- Fiber: 0.5g
- Protein: 32g
- Cholesterol: 413.1mg
Looking for more cottage cheese recipes? Check out my Creamy Kimchi Pasta with Cottage Cheese, Single Serving Cottage Cheese Tiramisu, and Creamy Cajun Sausage Pasta with Shrimp.
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Cook’s Tips and Variations
- Don’t skip adding salt to the boiling water! If any of the eggs crack a little during boiling, the salt will help solidify the egg white and the crack so that more egg doesn’t stream out.
- Use plain Greek yogurt instead of blended cottage cheese. It’ll add a creamy texture and a little tang like the cottage cheese and is also high in protein. Either non-fat, low-fat, or whole milk plain Greek yogurt will work.
- Don’t skip the anchovies. They add an incredible savory umami flavor and is a must for anything Caesar dressing related!
- Choose your own adventure with the fresh herbs. I love fresh dill and chives here but fresh parsley, basil, garlic chives, rosemary, or even spring onion (green onions/scallions) would be tasty!
- Omit the chicken. Use 8 eggs instead to make a caesar egg salad.
- Ham substitutes. Use chopped cooked bacon, smoked deli turkey, Canadian bacon, or vegetarian ham.
- Skip the mayo. I don’t recommend doing so because the fat adds both creaminess and flavor. However, you can use less or leave it out and add more blended cottage cheese or Greek yogurt if preferred.
- Cook the eggs in the air fryer. You could also make hard boiled eggs in the air fryer if you have one. Arrange them in a single layer in the air fryer and air fry for 15-16 minutes at 130°C to 135°C (250°F to 270°F).
- Chill the egg salad. Cover and chill in the fridge for 20 minutes if possible before serving. While optional, I personally feel that chilled egg salad tastes much better and it also allows time for the flavors to meld.
- Double the recipe. This recipe as written makes 3 generous servings but can be stretched into 4 servings depending on your needs. To make 6-8 servings, click the ‘2x’ button at the top of the recipe card to display double the amount of ingredients. Use a large mixing bowl to make the egg salad (or a larger container if you want to save some time on washing up!).
Dietary Modifications
- Gluten-free. This recipe is gluten-free as written and no changes are needed. Enjoy it with your favorite gluten-free bread, GF crackers, rice cakes, or veggies for dipping/scooping, etc.
- Lactose-free. Use a lactose-free cottage cheese instead. Good Culture has a great lactose-free 2% milkfat cottage cheese.
- Dairy-free. Use a dairy-free yogurt of your choice instead of the cottage cheese.
- Vegan. Chop a block of medium-firm tofu into small cubes and use instead of chopped hard boiled eggs. Use vegan mayo for the mayonnaise and you can try making a vegan cottage cheese to use in this recipe. Alternatively, use a plant-based/dairy-free yogurt or vegan cream cheese in place of the blended cottage cheese. For the anchovies, use 1 tablespoon of white miso paste instead.
How to Make Caesar Egg Salad with Chicken – Step-by-Step
Boil the eggs in a pot of salted water for 9-10 minutes. Transfer to a bowl filled with room temperature water. Tap the eggs on the side of the bowl so that a few cracks form on each. Peel after 10 minutes.
Tip: Peel the eggs in the water as the water will penetrate through the cracks in the shells and make them easier to slide right off the eggs.
Add all the Caesar dressing ingredients into a large container/dish or mixing bowl. Slice the peeled eggs in half and pop out the yolks into the dish. Chop the egg whites and add to the dish, along with the salt, pepper, smoked paprika and lemon juice. (image 2)
Mash the egg yolks until smooth and creamy, then mix everything until thoroughly combined (image 3).
Top with the remaining chopped chives for garnish and chill in the fridge for 20 minutes if possible. Then enjoy!
Ways to Serve Caesar Egg Salad
- Wraps and sandwiches. Egg salad sandwiches are a classic way to eat egg salad of any sort. I love it in a tortilla wrap with chopped romaine lettuce (cos lettuce in the UK) and halved cherry tomatoes.
- Sourdough, bagels, any type of crusty bread. Great for making an easy sandwich for lunch or dinner.
- Mature Cheddar Topped Rolls (as pictured). This cheesy bread is a classic from M&S and I’m currently loving all my high protein lunch salad fillings in it! Throw in some mixed salad greens, red cabbage and a slice of melted provolone because you can never have too much cheese and you’ve got yourself an incredibly delicious and filling easy lunch!
- Lettuce wraps. Use large romaine lettuce leaves to make a tasty low-carb light lunch.
- Salads. Add a scoop or spoonfuls to your favorite mixed greens salad.
- Dip. Use it as a dip with carrot, cucumber or celery sticks, crackers, pita chips and enjoy it as a healthy high protein afternoon snack!
Storing
- Storing: Store leftovers in a sealed airtight container in the fridge for up to 3-4 days. Give it a good stir before serving as some water may separate and pool at the top after days in the fridge.
FAQs
I do not recommend freezing any type of egg salad made with cottage cheese or even regular egg salad made with just mayonnaise. The texture will be altered upon thawing and it will become watery and grainy.
Authentic Caesar dressing tastes so good because of the salty anchovies and the sharp Parmigiano Reggiano cheese! They both add that signature savory flavor that we know and love in restaurant-style Caesar dressing. If you prefer not to work with anchovy fillets, use a tablespoon of anchovy paste that comes in squeezable tubes instead like I did for my Homemade Caesar Salad Dressing and this Salmon Pasta with Anchovy-Garlic Sauce. Look for the tubes in the canned seafood section of your local supermarket or where they keep the tubes of tomato paste. Alternatively, substitute with half a tablespoon of Worcestershire sauce, which is made from anchovies and other seasonings.
The downside of anchovy paste is that it tends to become watery and less flavorful the longer you store it in the fridge. If you want to use anchovy fillets but are looking for ideas for using up the leftovers in the jar or tin, try my addictive Pasta Puttanesca!
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