Description
This Cottage Cheese Egg Salad is a delightful twist on a classic dish, combining high protein content with fresh flavors for a nutritious lunch option. By replacing traditional mayonnaise with creamy cottage cheese, this recipe offers a lighter, healthier alternative that’s quick to prepare. Ideal for meal prep or a satisfying midday snack, this egg salad can be enjoyed in various ways—on whole-grain bread, in lettuce wraps, or with crackers. Experience the perfect balance of taste and nutrition with every bite!
Ingredients
Scale
- 1 cup low-fat cottage cheese
- 2–3 hard-boiled eggs, chopped
- 1 tablespoon Dijon mustard
- 2 green onions, finely chopped
- 1 stalk celery, diced
- Salt and pepper to taste
Instructions
- Hard boil the eggs by placing them in a pot of water. Bring to a boil, then reduce heat and simmer for 9-12 minutes. Transfer to an ice bath to cool before peeling.
- In a mixing bowl, combine cottage cheese and chopped hard-boiled eggs. Gently mash the eggs into the cottage cheese while keeping some chunks intact.
- Add Dijon mustard, green onions, and diced celery to the mixture. Stir until well combined.
- Season with salt and pepper according to your taste preferences and mix thoroughly.
- For enhanced flavor, chill in the fridge for about 30 minutes before serving.
- Serve on whole-grain bread, in lettuce wraps, or alongside crackers.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 160mg