Description
This Simple Cottage Cheese Egg Salad recipe is a protein-rich, low-carb, and creamy twist on traditional egg salad. Using cottage cheese instead of mayo offers a lighter, healthier alternative that doesn't sacrifice flavor. With just a few simple ingredients, this dish is easy to prepare and perfect for sandwiches, wraps, or on its own.
Ingredients
6 hard-boiled eggs, peeled and chopped
1 cup cottage cheese (small curd preferred)
1 teaspoon Dijon mustard
1 tablespoon chopped green onions
Salt and black pepper to taste
Optional: Paprika or chopped herbs for garnish
Instructions
In a mixing bowl, combine chopped eggs and cottage cheese.
Add Dijon mustard and green onions.
Season with salt and pepper to taste.
Stir gently until all ingredients are well mixed.
Chill before serving for best flavor.
Serve on toast, in lettuce wraps, or as-is.
Notes
For extra flavor, mix in a touch of garlic powder or celery seed.
Use full-fat cottage cheese for a creamier texture.
Great for meal prep – stores well for 2–3 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (assuming eggs are pre-cooked)
- Category: Salad, Lunch
- Method: No-cook, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 350mg