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Cottage Cheese Egg Salad

A creamy and protein-packed egg salad made without mayo, perfect for a fresh and light lunch.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 3–6 Hard-Boiled Eggs
  • 1/2 cup Cottage Cheese
  • 1 tbsp Dijon Mustard
  • 1 stalk Celery, diced
  • 1–2 stalks Green Onions, sliced
  • Fresh Herbs (e.g. Dill), to taste
  • Salt and Pepper, to taste

Instructions

  1. Boil the eggs, then peel and chop them chunky.
  2. Scoop cottage cheese into a bowl (about 1/2 cup for every 3 eggs).
  3. Add Dijon mustard, diced celery, green onions, and fresh herbs.
  4. Season with salt and pepper, then mix gently to maintain chunkiness.
  5. Chill in the fridge or serve warm.

Notes

Serve on toasted sourdough, in lettuce wraps, or as a dip with veggies. Can last up to three days in the fridge.

  • Author: miguel-santiago
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 300mg

Keywords: Cottage Cheese Egg Salad, Healthy Lunch, Protein Salad, No Mayo Salad