Description
This Cottage Cheese Egg Salad is a protein-packed twist on the classic! Creamy cottage cheese replaces mayo for a lighter, tangier version that’s just as rich and satisfying. Perfect for sandwiches, wraps, or a quick high-protein lunch.
Ingredients
6 hard-boiled eggs, peeled and chopped
1/2 cup cottage cheese
1 tbsp Greek yogurt (optional, for extra creaminess)
1 tsp Dijon mustard
1 tbsp chopped chives
1 tbsp chopped parsley
Salt and black pepper, to taste
Optional add-ins:
1/4 cup diced celery
1/4 cup diced cucumber
1/4 tsp paprika
Instructions
1. In a mixing bowl, combine cottage cheese, Greek yogurt (if using), and Dijon mustard.
2. Add the chopped eggs and mix gently until evenly coated.
3. Season with salt and black pepper to taste.
4. Fold in chives, parsley, and any optional add-ins like celery or cucumber.
5. Sprinkle paprika on top before serving.
6. Serve chilled as a sandwich filling, on toast, or over greens.
Notes
Use low-fat cottage cheese for a lighter version.
Store in an airtight container in the fridge for up to 3 days.
Serve it on whole-grain bread, lettuce wraps, or stuffed in pita pockets.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 380mg
Keywords: cottage cheese egg salad, high protein lunch, healthy egg salad, mayo free recipe