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Cottage Cheese Egg Salad


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  • Author: Amelia Sinclair
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Diet: Vegetarian

Description

A creamy and protein-packed salad made with hard-boiled eggs and cottage cheese, perfect for sandwiches or lettuce cups.


Ingredients

Scale
  • 4 hard-boiled eggs, chopped
  • ½ cup cottage cheese
  • 1 tablespoon mayonnaise (optional, for extra creaminess)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped chives or green onions
  • Salt and black pepper, to taste
  • Optional: pinch of paprika or everything bagel seasoning

Instructions

  1. In a mixing bowl, mash the hard-boiled eggs lightly with a fork. Add the cottage cheese, mayonnaise (if using), and Dijon mustard. Stir until combined but still a bit chunky.
  2. Stir in chives or green onions, and season with salt and pepper to taste. Add a pinch of paprika or everything bagel seasoning if you’re feeling fancy.
  3. Scoop onto toast, stuff into a sandwich, or serve in lettuce cups for a low-carb option. Refrigerate any leftovers for up to 2 days.

Notes

  • For a vegan option, substitute eggs with tofu or chickpeas.
  • Adding diced celery can give extra crunch.
  • Perfect for meal prep as it keeps well in the fridge.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 16g
  • Cholesterol: 370mg