Description
This Creamy Cottage Cheese Egg Salad is a healthy, high-protein twist on the classic. Blending chopped hard-boiled eggs with creamy cottage cheese, mustard, and crunchy veggies, this low-carb egg salad is perfect for sandwiches, wraps, or scooped straight from the bowl. Light, satisfying, and meal-prep friendly—this is egg salad reimagined.
Ingredients
- 4 hard-boiled eggs, chopped
- 1/2 cup cottage cheese (full-fat or low-fat)
- 1–2 teaspoons Dijon or yellow mustard
- 1 celery stalk, finely chopped
- 1 green onion or 1 tablespoon chives, sliced
- Salt, to taste
- Black pepper, to taste
- Optional: paprika, fresh dill, or a splash of lemon juice
Instructions
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Chop hard-boiled eggs and place in a mixing bowl.
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Add cottage cheese, mustard, celery, and green onion.
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Stir until well combined and creamy.
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Season with salt, pepper, and optional spices or herbs.
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Chill for 10–15 minutes or enjoy immediately.
Notes
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For more tang, swap celery for chopped pickles.
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Mash eggs more for a spreadable texture.
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Serve in lettuce wraps, with crackers, or stuffed into avocado halves.
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Add smoked paprika for a smoky twist.
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Keeps well for up to 3 days in the fridge.
