No mayo, no yogurt—just creamy cottage cheese in this protein-packed egg salad. Ready in just 30 minutes, this easy and healthy recipe is perfect for sandwiches, wraps, or a simple snack with crackers or veggies. Packed with 11 grams of protein per serving, it’s a satisfying choice for any meal!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 126 per serving
Ingredients:
- 6 hard-boiled eggs, chopped
- ¼ cup pickles, finely chopped
- 1 large celery stalk, finely chopped
- 3 tablespoons red onion, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 ¼ cups cottage cheese (I used 2%)
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
Instructions:
- Cook the Eggs:
- Prepare the hard-boiled eggs using your preferred method: stove, air fryer, or Instant Pot. Once cooked, cool them, peel, and chop them into your desired size.
- Combine the Ingredients:
- In a large bowl, mix the chopped eggs, pickles, celery, red onion, fresh dill, cottage cheese, Dijon mustard, salt, and pepper. Stir gently to combine.
- Chill and Serve:
- If you have time, chill the egg salad in the fridge for 10 minutes to allow the flavors to meld. Otherwise, you can enjoy it right away!
- Enjoy:
- Serve the egg salad on toasted bread, in a sandwich, on a lettuce wrap, or enjoy as a dip with crackers or sliced veggies.
Notes:
- Storage:
- Store the egg salad in an airtight container in the fridge for up to 5 days. This dish is not suitable for freezing.
This Creamy Cottage Cheese Egg Salad is a versatile and nutritious option for any meal. With no mayo or yogurt, the cottage cheese adds a rich and creamy texture while boosting the protein content. Whether on a sandwich, as a dip, or served on its own, this egg salad is a healthy and delicious choice!
