Cottage Cheese Egg Salad
This recipe for cottage cheese egg salad is light and creamy with extra protein from the cottage cheese!
Servings: 4 servings
Equipment
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.
Video
Notes
My Top Tip: Give your eggs an ice bath after boiling. This will help loosen the shells and make the eggs so much easier to peel. You can find more hard-boiled egg tips here!
Storage: This egg salad will last for up to 5 days in an airtight container in the fridge. Enjoy it cold—no need to reheat.
Nutrition
Calories: 143kcal | Carbohydrates: 4g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 283mg | Sodium: 365mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 471IU | Vitamin C: 14mg | Calcium: 76mg | Iron: 2mg
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