Cottage Cheese Egg Salad
This Cottage Cheese Egg Salad is a delicious, high protein recipe you can meal prep for easy lunches throughout the week.
Servings: 4
Ingredients
- 8 eggs
- ½ cup cottage cheese
- 1 tablespoon dijon mustard
- 2 tablespoon fresh dill chopped
- 1 tablespoon lemon juice ½ a lemon
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 celery stalks finely diced
- 3 green onions chopped finely
Instructions
- Hard boil the eggs. Place eggs in a pot and cover with cold water. Bring to a boil. Once boiling, turn off the heat, cover the pot with the lid and allow to simmer for 12 minutes. Place eggs in a bowl of cold ice water immediately after cooking to cool.
- Once the eggs are cooled, peel and chop the eggs.
- Add the cottage cheese to a mixing bowl. Use an immersion blender to blend the cottage cheese until smooth.
- To the bowl, mix in dijon mustard, fresh dill, lemon juice, garlic powder, salt and black pepper. Mix until smooth.
- Stir in the eggs, celery and green onions. Chill and serve with your favorite bread, crackers or lettuce wraps.
Notes
If you prefer, you can choose to skip blending the cottage cheese. This will result in a slightly chunkier, less traditional egg salad, but it will be just as tasty! If you choose to leave it chunky I recommend using about ¾ cup.
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 0.5cup | Calories: 159kcal | Carbohydrates: 3g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 332mg | Sodium: 543mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 2mg
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