Cottage Cheese Egg Salad: A High-Protein Delight to Savor

Cottage Cheese Egg Salad is a refreshing, high-protein alternative to traditional egg salad that skips the mayonnaise for a lighter, guilt-free option.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Cooling Time 10

Total Time 35

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Egg Salad

1 cup Cottage Cheese Creamy base, high in protein
4 large Eggs Boiled
2 tablespoons Dijon Mustard Adds tang
1 cup Celery Finely diced for crunch
1 tablespoon Fresh Herbs (e.g., dill, chives) Chopped
1 tablespoon Lemon Juice For brightness
to taste Salt For seasoning
to taste Pepper For seasoning

Equipment

saucepan
mixing bowl
Fork
Ice Bath

Method

Preparation Steps

Boil the eggs by covering them with cold water in a saucepan. Bring to a boil over medium-high heat, then simmer for about 10 minutes.
Transfer the eggs to an ice bath to cool completely.
In a large mixing bowl, combine cottage cheese, Dijon mustard, and lemon juice. Mash slightly to combine.
Chop the cooled eggs into bite-sized pieces and fold them into the cottage cheese mixture.
Finely dice the celery and chop the herbs before adding them to the bowl. Fold gently to combine.
Season with salt and pepper to taste, mixing thoroughly. Adjust flavors as desired.
Serve on toasted bread, whole-grain crackers, or as a dip with vegetables.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 300mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

This salad can be made in advance and stored for up to 3-4 days in an airtight container, perfect for busy lunches and picnics.

Tried this recipe?

Let us know how it was!