Cottage Cheese Egg Salad
This Cottage Cheese Egg Salad recipe is the recipe you didn’t know you needed. Loaded with protein and low on carbs, you’re going to fall in love with this easy and satisfying combination.
Servings: 4 servings
Calories: 140kcal
Equipment
- 1 large mixing bowl
- 1 pot boil eggs
Ingredients
- 6 hard-boiled eggs peel and separate the whites from the yolks
- ½ cup low fat cottage cheese
- 1 tablespoon lemon juice fresh squeezed
- 2 teaspoons Dijon mustard
- pinch kosher salt to taste
- few turns cracked black pepper to taste
- 2-4 tablespoons dill freshly chopped
- 2 tablespoons green onions chopped small
Instructions
- Hard boil six eggs. Once cool, peel and separate the yolks from the whites. Roughly chop the egg whites. Set aside. Add the yolks to a large mixing bowl. Then, add Dijon mustard, fresh squeezed lemon juice, cottage cheese, kosher salt and cracked black pepper. Mix until well combined. Next, fold in the diced egg whites, chopped dill, and chopped green onion until combined. Chill and serve.
Video
Notes
Chill and serve. This cottage cheese egg salad is perfect for meal prep too!
Nutrition
Serving: 1serving or 1/4 of the egg salad. | Calories: 140kcal | Carbohydrates: 2g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 281mg | Sodium: 236mg | Potassium: 136mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 449IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg