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Cottage cheese egg salad in white bowl with dill

Cottage Cheese Egg Salad

Johnathan Flake
This cottage cheese egg salad is light, protein-rich, and made without mayo. Perfect for lunch or meal prep!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Salad
Cuisine American
Servings 4 servings
Calories 140 kcal

Equipment

  • Large mixing bowl
  • Pot for boiling eggs

Ingredients
  

  • 6 hard-boiled eggs, peeled and separated
  • 1/2 cup low-fat cottage cheese
  • 1 tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • pinch kosher salt, to taste
  • few turns cracked black pepper, to taste
  • 2-4 tbsp chopped fresh dill
  • 2 tbsp chopped green onions

Instructions
 

  • Hard-boil six eggs. Let cool completely before peeling.
  • Peel eggs, then separate yolks from whites. Chop whites roughly and set aside.
  • Add yolks to a mixing bowl. Stir in cottage cheese, mustard, lemon juice, salt, and pepper until creamy.
  • Add chopped egg whites, dill, and green onion. Gently fold until fully combined.
  • Refrigerate for 15–30 minutes. Serve cold on toast, in wraps, or with crackers.

Notes

Chill before serving for best flavor. Keeps in the fridge for up to 3 days.

Nutrition

Calories: 140kcalCarbohydrates: 2gProtein: 13gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 281mgSodium: 236mgPotassium: 136mgFiber: 0.2gSugar: 2gVitamin A: 449IUVitamin C: 2mgCalcium: 59mgIron: 1mg
Keyword cottage cheese egg salad
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