Simple Cottage Cheese Egg Salad
This Simple Cottage Cheese Egg Salad is a nutritious, high-protein twist on the classic egg salad. Instead of using heavy mayonnaise, this version uses cottage cheese for a lighter, creamier texture while still delivering great flavor. It’s low in carbs, packed with protein, and full of healthy fats, making it an excellent option for a quick lunch, snack, or breakfast. You can enjoy it on toast, crackers, lettuce wraps, or as a sandwich filling.
Time required
Prep Time: 10 minutes
Cook Time: 10 minutes (for boiling eggs)
Total Time: 20 minutes
Servings: 2-3
Ingredients
4 hard-boiled eggs, peeled and chopped
½ cup cottage cheese (small curd or whipped for a smoother texture)
1 tablespoon mayonnaise (optional, for extra creaminess)
1 teaspoon Dijon mustard (or yellow mustard)
¼ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ teaspoon paprika (optional, for extra flavor)
1 tablespoon fresh chives or green onions, finely chopped
½ teaspoon lemon juice (optional, for freshness)
¼ teaspoon garlic powder (optional, for added depth)
Instructions
1. Boil and Prep the Eggs:
1. Place the eggs in a saucepan and cover them with cold water.
2. Bring the water to a gentle boil over medium-high heat.
3. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10 minutes.
4. Transfer the eggs to an ice water bath for 5 minutes, then peel and chop them.
2. Mix the Salad:
1. In a medium bowl, add cottage cheese, mayonnaise (if using), mustard, salt, pepper, and paprika. Mix well.
2. Gently fold in the chopped eggs, chives (or green onions), and lemon juice.
3. Stir until well combined. Adjust seasoning if needed.
3. Serve & Enjoy:
1.Serve immediately or chill in the fridge for 10-15 minutes for the flavors to meld.
2.Enjoy it on toast, in a sandwich, with crackers, in a lettuce wrap, or as a dip with veggies.
Nutritional Information
(Per Serving – Approximate, based on 3 servings)
Calories: 180
Protein: 16g
Carbohydrates: 2g
Fat: 12g
Fiber: 0g
Sodium: 300mg
Recipe Notes
For a smoother texture: Use whipped cottage cheese or blend it slightly before mixing.
Extra Add-ins: Try adding diced celery, shredded carrots, or crumbled feta for added crunch and flavor.
Storage: Store in an airtight container in the fridge for up to 3 days.
Serving Suggestion: Serve with whole-grain toast, pita bread, or a side of fresh greens.
Frequently Asked Questions (FAQs)
1. Can I make this egg salad ahead of time?
Yes! It actually tastes better after a few hours in the fridge as the flavors blend. It will stay fresh for up to 3 days when stored properly.
2. Can I use Greek yogurt instead of mayo?
Yes! If you want an even healthier, lower-fat version, substitute Greek yogurt for the mayo. It adds creaminess and extra protein.
3. What type of cottage cheese should I use?
Use small curd cottage cheese for the best texture. If you prefer a smoother salad, use blended or whipped cottage cheese.
4. Can I make this dairy-free?
Yes! Replace the cottage cheese with mashed avocado or a dairy-free yogurt alternative.
5. What can I serve with this cottage cheese egg salad?
It pairs well with:
1.Whole-grain toast or crackers
2.Sliced cucumbers, bell peppers, or carrots
3.Lettuce wraps for a low-carb option
4.Pita bread or whole-wheat tortillas for a heartier meal
This cottage cheese egg salad is a delicious and healthy way to enjoy a classic dish with a nutritious twist!