Description
This high-protein egg salad swaps mayo for creamy cottage cheese, giving it a fresh, tangy taste with extra nutrition. Perfect for sandwiches, wraps, or a simple salad topping!
Ingredients
Units
Scale
- 6 hard-boiled eggs, chopped
- 1/2 cup cottage cheese (full-fat or low-fat)
- 1 tablespoon Greek yogurt (optional for extra creaminess)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped chives or green onions
- 2 tablespoons chopped fresh parsley (optional)
- 1/2 teaspoon paprika (optional, for garnish)
Instructions
-
Prepare the Eggs:
- Peel and chop the hard-boiled eggs into small pieces.
-
Mix the Dressing:
- In a bowl, mix cottage cheese, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper until well combined.
-
Combine & Chill:
- Add the chopped eggs, chives, and parsley to the cottage cheese mixture. Stir gently to coat everything evenly.
- Sprinkle with paprika for extra flavor (optional).
- Let it chill in the fridge for 15-20 minutes for the best flavor.
-
Serve & Enjoy:
- Serve on whole-grain toast, crackers, lettuce wraps, or as a dip with veggies.
Notes
- Add diced celery for crunch.
- For extra flavor, mix in 1 tablespoon of pickle relish or capers.
- Store in an airtight container in the fridge for up to 3 days.