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
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