Description
This high-protein cottage cheese egg salad is packed with fresh herbs and creamy cottage cheese dressing, offering a healthy twist on the classic egg salad without mayo. It’s perfect for a quick, make-ahead lunch or snack.
Ingredients
Units
Scale
- 10 large eggs
- 1 celery stalk, finely diced
- 3 tablespoons red onion, finely diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 3/4 cup cottage cheese (any kind, full fat recommended)
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon paprika
- 1 teaspoon kosher salt
- Black pepper to taste
- 1 clove garlic
Instructions
- Place the eggs in a pot and cover with water, 1 inch above the eggs. Bring to a boil over high heat. Once boiling, turn off the heat, close the lid, and let the eggs cook in the hot water for 12 minutes. Transfer to an ice bath to cool.
- Once cooled, peel and chop the eggs into chunks or smaller pieces, depending on your texture preference.
- In a large mixing bowl, combine the chopped eggs with the celery, red onion, dill, and chives.
- In a blender, combine the cottage cheese, lemon juice, Dijon mustard, paprika, salt, and garlic, then blend until smooth.
- Gently stir the dressing into the egg salad until coated. Taste and adjust seasoning with more salt and pepper if desired.
- Serve immediately with crackers, as a sandwich, in a wrap, on a salad, or in lettuce wraps.
Notes
- This egg salad can be stored in an airtight container in the fridge for up to 3 days.
- Adjust the seasoning to taste, adding more salt or pepper as needed.
- If you prefer a creamier texture, use a full-fat cottage cheese or blend the dressing longer for a smoother consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 195mg