Description
A creamy, protein-packed twist on classic egg salad made with cottage cheese instead of mayonnaise light, flavorful, and perfect for sandwiches, lettuce wraps, or crackers.
Ingredients
Scale
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup cottage cheese (small curd works best)
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh chives or green onions
- Salt and black pepper to taste
- Optional: 1/4 tsp garlic powder or paprika
Instructions
- 1. In a medium bowl, combine chopped hard-boiled eggs and cottage cheese.
- 2. Add Dijon mustard, chives, and any optional seasonings.
- 3. Mix gently until well combined, leaving some texture.
- 4. Taste and adjust with salt and pepper as needed.
- 5. Chill for 15 minutes if desired, then serve on toast, lettuce, or with crackers.
Notes
- For smoother texture, mash some of the eggs before mixing.
- Use full-fat cottage cheese for creamier flavor.
- Great for meal prep—store in the fridge for up to 3 days.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 140
- Sugar: 1g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 190mg
Keywords: cottage cheese egg salad, high protein egg salad, healthy lunch, no mayo egg salad