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Cottage Cheese Egg Salad
This cottage cheese egg salad is a high-protein twist on the classic, made with cottage cheese instead of mayo. Perfect for meal prep and delicious with crackers, in a sandwich, or over greens.
Prep Time
10 mins
Total Time
10 mins
Servings: 4
Calories: 219 kcal
Course:
Salad , Lunch
Cuisine:
American
Ingredients
- 8 hard boiled eggs chopped
- ½ cup full fat plain cottage cheese blended
- 2 Tablespoons chives finely chopped
- 1 Tablespoon Dijon mustard
- 1-2 teaspoons lemon juice
- ¼ teaspoon ground black pepper
- ¼ teaspoon fine sea salt
Instructions
- Once eggs are cool, chop them up and add them to a large mixing bowl.
- Add the blended cottage cheese, chives, dijon mustard, lemon juice, pepper and salt. Stir to combine. Taste and add more salt and pepper, if needed.
- Enjoy right away or chill before serving. Serve with crackers, on bread or a wrap for a sandwich or over a bed of greens.
Cup of Yum
Notes
- Storing: Store this egg salad in an airtight container in the fridge for up to 3–4 days.
- Meal prep: For easy grab-and-go lunches, portion it into individual containers or bento boxes with crackers or veggies on the side.
Nutrition Information
Serving
1/4 recipe
Calories
219kcal
(11%)
Carbohydrates
9g
(3%)
Protein
21g
(42%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Cholesterol
417mg
(139%)
Sodium
404mg
(17%)
Potassium
600mg
(17%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 219
% Daily Value*
| Serving | 1/4 recipe | |
| Calories | 219kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 417mg | 139% |
| Sodium | 404mg | 17% |
| Potassium | 600mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.