High Protein Cottage Cheese Egg Salad – Creamy, Light, and Satisfying
A light, creamy, and protein-rich twist on egg salad made with cottage cheese, hard-boiled eggs, and crunchy celery. Perfect for low-carb lunches or post-workout snacks.
Ingredients
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6 hard-boiled eggs, chopped
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½ cup cottage cheese (low-fat or full-fat)
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1 celery stalk, finely diced
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2 green onions or 2 tbsp chopped chives
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1 tsp Dijon mustard (optional)
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Salt and pepper to taste
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1 tbsp chopped fresh dill or parsley (optional)
Instructions
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Hard-boil the eggs and cool in an ice bath. Peel and chop.
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In a bowl, mix cottage cheese and Dijon mustard until smooth.
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Stir in celery, green onions, and herbs.
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Fold in chopped eggs. Season with salt and pepper.
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Chill for 20 minutes or serve immediately.
Notes
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Blend cottage cheese for a mayo-like texture.
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Store in the fridge for up to 4 days.
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Serve in wraps, lettuce cups, or over toast.