Creamy Cottage Cheese Egg Salad without mayo or yogurt, ready in 30 minutes, and packed with 11 grams of protein. Perfect for sandwiches or dipping!
Duration:
Servings: 6 servings
Calories: 126kcal
Ingredients
- 6 hard boiled eggs chopped
- 1/4 cup pickles finely chopped
- 1 large celery stalk finely chopped
- 3 tablespoons red onion finely chopped
- 2 tablespoons dill finely chopped
- 1 1/4 cups cottage cheese I used 2%
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
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Make hard boiled eggs on the stove, in air fryer or in Instant Pot (my favorite method). Cool, peel and chop as large or small as you like.
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In a large bowl, add chopped hard boiled eggs, pickles, celery, red onion, dill, cottage cheese, mustard, salt and pepper.
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Gently stir to combine. Let chill in the fridge for 10 minutes, if you have time, or enjoy right away.
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Serve on a toast, in a sandwich, on a lettuce or dip into with crackers or sliced veggies.
Notes
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- Store: Refrigerate in an airtight container for up to 5 days. Do not freeze.
