Description
This Cottage Cheese Egg Salad is a creamy, protein-packed twist on the classic egg salad. It’s perfect for a light lunch or snack and comes together in minutes.
Ingredients
Scale
- 4 hard-boiled eggs, peeled and chopped
- 1/2 cup cottage cheese
- 1 tablespoon mayonnaise (optional for extra creaminess)
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh chives or green onions
- Salt and black pepper, to taste
- Optional toppings: paprika, lettuce, or whole grain bread for serving
Instructions
- In a medium bowl, mash the cottage cheese slightly with a fork for a creamier texture.
- Add the chopped eggs, mayonnaise (if using), Dijon mustard, and chives or green onions.
- Season with salt and pepper to taste.
- Mix everything until well combined.
- Serve on toast, in a sandwich, or over a bed of lettuce.
Notes
- Use Greek yogurt instead of mayo for a lighter option.
- Add chopped celery or pickles for extra crunch.
- Best served chilled; refrigerate for at least 30 minutes for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 190mg
Keywords: egg salad, cottage cheese, high protein, low fat, lunch, easy salad