High-Protein • Creamy • Low-Carb • Meal Prep Friendly
This Cottage Cheese Egg Salad is a protein-packed twist on the classic egg salad. Creamy cottage cheese replaces heavy mayo, adding extra protein while keeping the texture rich and satisfying. It’s perfect for breakfast, lunch, a quick snack, or a healthy meal-prep option.
Recipe Overview
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Calories: ~220 kcal per serving
Ingredients
- 1 cup cottage cheese
- 4 hard-boiled eggs, chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons Greek yogurt (optional for extra creaminess)
- 1 tablespoon fresh chives, chopped
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1 tablespoon chopped celery (optional for crunch)
Instructions
1. Prepare the eggs
Boil eggs until fully cooked (about 10–12 minutes). Cool, peel, and chop into small pieces.
2. Make the creamy base
In a bowl, combine cottage cheese, Dijon mustard, and Greek yogurt. Mix until smooth and creamy.
3. Add ingredients
Fold in chopped eggs, chives, celery, paprika, garlic powder, salt, and pepper.
4. Chill and serve
Refrigerate for 15–30 minutes to allow flavors to blend.
Serve cold with lettuce wraps, cucumber slices, whole-grain toast, or enjoy straight from the bowl.
