Description
This Cottage Cheese Egg Salad is a light and protein-rich twist on a classic favorite. Made with hard-boiled eggs, cottage cheese, and a medley of crunchy vegetables and herbs, it’s a delicious and healthy option for sandwiches, salads, or snacks.
Ingredients
Units
Scale
- 6 hard-boiled eggs, chopped
- 1/4 cup pickles, finely chopped
- 1 large celery stalk, finely chopped
- 3 tablespoons red onion, finely chopped
- 2 tablespoons dill, finely chopped
- 1 1/4 cups cottage cheese (2% used)
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Prepare Eggs: Make hard-boiled eggs on the stove, in an air fryer, or in an Instant Pot. Cool, peel, and chop to your desired size.
- Combine Ingredients: In a large bowl, add chopped hard-boiled eggs, pickles, celery, red onion, dill, cottage cheese, mustard, salt, and pepper.
- Mix and Chill: Gently stir to combine. Let chill in the fridge for 10 minutes, if time allows, or enjoy immediately.
- Serve: Serve on toast, in a sandwich, on lettuce, or dip with crackers or sliced veggies.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Do not freeze.
- Make Ahead: You can refrigerate all salad ingredients tightly covered for up to 2 days. Combine before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 126 kcal
- Sugar: 2g
- Sodium: 376 mg
- Fat: 2g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Fiber: 0.3 g
- Protein: 11 g
- Cholesterol: 194 mg
