Cottage Cheese Egg Salad

5 from 1 vote

This recipe for Cottage Cheese Egg Salad is light and creamy with extra protein from the cottage cheese. It's a lighter option than using mayonnaise and an easy lunch or meal prep option to make for the week.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 8

Cook Time 15

Total Time 23

Servings servings

Calories 131kcal

Author Yumna Jawad

Equipment

RIbbon Grater

Ingredients

6 eggs
3 celery stalks finely chopped
½ cup cottage cheese
1 lemon zest and juice
2 teaspoons Dijon mustard
½ teaspoon dill powder
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Place cold eggs into boiling hot water. Boil on medium for 12 minutes. Use a slotted spoon to remove the eggs from the boiling water. Place in an ice bath, then remove and peel the eggs.
To make the dressing, combine the cottage cheese, lemon zest and juice, Dijon mustard, dill, salt and pepper. Whisk to combine.
Add the hard boiled eggs and celery on top of the dressing and use a fork to mash until it’s well-combined and creamy.
Serve on its own or with crackers, bread or mixed greens, if desired.

Nutrition