Description

This High-Protein Cottage Cheese Egg Salad provides a creamy and nutritious alternative to traditional mayonnaise-based salads, blended with fresh herbs and Dijon mustard for added flavor.

Ingredients

Scale

8–10 Large Eggs
1 cup Small-Curd Cottage Cheese
1 tablespoon Dijon Mustard
3 tablespoons Fresh Chives or Green Onions
1 teaspoon Avocado Oil
Sea Salt and Black Pepper to taste
1/2 teaspoon Smoked Paprika
1 tablespoon Fresh Dill (optional)

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Instructions

Prepare the Eggs: Place your eggs in a large pot and cover them with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes. Transfer to an ice bath to cool
Peel and Chop: Once cooled, peel the eggs and chop them into small pieces or mash them if preferred
Prepare the Creamy Base: In a medium bowl, combine cottage cheese, Dijon mustard, avocado oil, sea salt, pepper, and smoked paprika. Blend if a smoother texture is desired
Combine Everything: Add chopped eggs and fresh herbs to the bowl and gently fold until well combined
Taste and Adjust: Adjust seasoning as needed, adding lemon juice or more herbs if desired
Chill: Refrigerate for at least 30 minutes before serving

Notes

Ensure eggs are completely cool to prevent a watery salad.

Use fresh herbs for better flavor.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Lunch
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 210 kcal
Sugar: 2g
Sodium: 120mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 18g
Cholesterol: 400mg