Cottage Cheese Egg Salad
This cottage cheese egg salad is a high-protein twist on the classic, made with cottage cheese instead of mayo. Perfect for meal prep and delicious with crackers, in a sandwich, or over greens.
Servings: 4
Ingredients
- 8 hard boiled eggs chopped
- ½ cup full fat plain cottage cheese blended
- 2 Tablespoons chives finely chopped
- 1 Tablespoon dijon mustard
- 1-2 teaspoons lemon juice
- ¼ teaspoon ground black pepper
- ¼ teaspoon fine sea salt
Instructions
- Once eggs are cool, chop them up and add them to a large mixing bowl.
- Add the blended cottage cheese, chives, dijon mustard, lemon juice, pepper and salt. Stir to combine. Taste and add more salt and pepper, if needed.
- Enjoy right away or chill before serving. Serve with crackers, on bread or a wrap for a sandwich or over a bed of greens.
Notes
- Storing: Store this egg salad in an airtight container in the fridge for up to 3–4 days.
- Meal prep: For easy grab-and-go lunches, portion it into individual containers or bento boxes with crackers or veggies on the side.
Nutrition
Serving: 1/4 recipe | Calories: 219kcal | Carbohydrates: 9g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 417mg | Sodium: 404mg | Potassium: 600mg | Fiber: 4g | Sugar: 4g