Cottage Cheese Egg Salad
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!
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
- 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.
- In a large bowl, add chopped hard boiled eggs, pickles, celery, red onion, dill, cottage cheese, mustard, salt and pepper.
- Gently stir to combine. Let chill in the fridge for 10 minutes, if you have time, or enjoy right away.
- Serve on a toast, in a sandwich, on a lettuce or dip into with crackers or sliced veggies.
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Do not freeze.
- Make ahead: You can refrigerate all salad ingredients tightly covered for up to 2 days. Combine before serving.
Nutrition
Calories: 126kcal | Carbohydrates: 3g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 194mg | Sodium: 376mg | Fiber: 0.3g | Sugar: 2g