Cottage Cheese Egg Salad
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.
Servings 4 servings
Calories 131kcal
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
Storage: In an airtight container in the fridge, this egg salad will last for up to 5 days. Enjoy it cold—no need to reheat.
Nutrition
Calories: 131kcal | Carbohydrates: 4g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 250mg | Sodium: 352mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 422IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 1mg