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–+ servings

Egg Salad with Cottage Cheese - no mayo!

A creamy and protein-packed egg salad made with cottage cheese instead of mayonnaise, perfect for a healthy lunch or snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Egg Salad Base
  • 6 large eggs hard-boiled and chopped
  • 1 cup cottage cheese preferably low-fat
  • 1 tablespoon mustard Dijon or yellow
  • 1 tablespoon lemon juice freshly squeezed
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste
Vegetable Add-ins
  • 1/4 cup celery finely chopped
  • 1/4 cup red onion finely chopped
  • 1/4 cup bell pepper finely chopped
Garnish
  • 2 tablespoons fresh dill chopped, optional
  • 1 tablespoon paprika for sprinkling, optional

Method
 

Prepare the Eggs
  1. Hard-boil the eggs by placing them in a pot of water, bringing to a boil, then covering and letting sit for 12 minutes. Cool, peel, and chop.
  2. In a mixing bowl, combine the chopped eggs with cottage cheese, mustard, lemon juice, salt, and pepper.
Add Vegetables
  1. Add the finely chopped celery, red onion, and bell pepper to the egg mixture. Stir until well combined.
Serve
  1. Garnish with fresh dill and a sprinkle of paprika if desired. Serve on whole grain bread, lettuce wraps, or on its own.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 6gProtein: 20gFat: 8gSaturated Fat: 3gFiber: 1gSugar: 2g

Notes

This egg salad can be stored in the refrigerator for up to 3 days. Adjust the seasoning to your taste.

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