Creamy Egg Salad with Cottage Cheese in Just 10 Minutes
A high-protein, no-mayo egg salad made with cottage cheese for a creamy, healthy twist. Perfect for quick lunches or snacks.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 6 large eggs, hard-boiled
- 1/2 cup cottage cheese
- 1 tbsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh chives, chopped
- 1/4 tsp paprika (optional)
Instructions
- Peel and chop the hard-boiled eggs.
- In a bowl, mix cottage cheese and Dijon mustard until smooth.
- Add chopped eggs, salt, pepper, and chives. Stir gently to combine.
- Sprinkle with paprika if desired.
- Serve on toast, crackers, or lettuce wraps.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra flavor, add diced celery or pickles.
- Use low-fat cottage cheese for a lighter version.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 280mg
Find it online: https://purecookingjoy.com/egg-salad-with-cottage-cheese-recipe/