Description
This Simple Cottage Cheese Egg Salad is a creamy, protein-packed twist on the classic egg salad. Using cottage cheese instead of mayo, it’s lighter, healthier, and just as delicious. Perfect for a quick lunch, snack, or meal prep, this easy recipe comes together in minutes!
Ingredients
4 large eggs, hard-boiled and peeled
½ cup cottage cheese
2 tbsp plain Greek yogurt (optional, for extra creaminess)
1 tsp Dijon mustard
1 tbsp fresh chives, finely chopped (plus extra for garnish)
¼ tsp garlic powder
Salt and pepper to taste
Optional: A pinch of paprika for garnish
Instructions
- Chop the hard-boiled eggs into small pieces and place them in a medium bowl.
- Add the cottage cheese, Greek yogurt (if using), and Dijon mustard.
- Season with garlic powder, salt, and pepper. Stir in the chopped chives.
- Mix gently until well combined. Adjust seasoning if needed.
- Serve chilled, garnished with paprika and extra chives. Enjoy on its own, with crackers, or as a sandwich filling.
Notes
For extra creaminess, add an extra tablespoon of Greek yogurt or a drizzle of olive oil.
To make it dairy-free, swap cottage cheese and yogurt for mashed avocado or a dairy-free alternative.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for hard-boiled eggs)
- Category: Salad, Lunch, Snack
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 servings
- Calories: Approximately 222 kcal per serving
