Description
With all the creamy, savory flavor you crave plus an extra boost of protein, this Cottage Cheese Egg Salad recipe is about to become your new go-to. Made with just 10 simple ingredients and 15 minutes of active prep, this easy, meal-preppable lunch is one of my favorite things to keep in the fridge.
Ingredients
Scale
- ¾ Cup low fat cottage cheese
- 2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- 6 eggs, boiled and peeled
- 2 Tablespoons fresh dill, chopped
- 2 Tablespoons chives, chopped
Instructions
- Combine the cottage cheese, mustard, lemon juice, salt, pepper, paprika and garlic powder in a medium bowl and mix well.
- Chop hard boiled eggs into ¼ inch pieces.
- Add the chopped eggs, dill, and chives and stir together.
- Cover and refrigerate for 30 minutes prior to serving.
Notes
I used pre-boiled/peeled eggs, which are available at any grocery store. If you prefer to boil your own, follow these directions: (this adds 35 minutes to the recipe time)
- Place eggs in a saucepan and cover with cool water.
- Bring to a boil, then immediately remove from heat.
- Cover the pot and allow the eggs to sit for 12 minutes.
- Remove the boiled eggs from the pot and transfer them to an ice bath to cool for 15 minutes.
- Once the eggs have cooled, dry them and crack the shells all over to peel.
Nutrition
- Serving Size: 1/4 Recipe
- Calories: 140 Calories
- Fat: 8g
- Carbohydrates: 3g
- Protein: 14g