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cottage cheese egg salad

cottage cheese egg salad How to master creamy texture

cottage cheese egg salad transforms your lunch with creamy, protein-rich, mayo-free flavor in just minutes
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Prep Time 10 minutes
Total Time 10 minutes
Course lunch, Salad
Cuisine American
Servings 4 servings
Calories 140 kcal

Ingredients
  

  • 6 hard-boiled eggs peeled and chopped
  • ½ cup low-fat cottage cheese
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • Pinch of kosher salt
  • Freshly ground black pepper to taste
  • 2 –4 tablespoons fresh dill chopped
  • 2 tablespoons green onions finely chopped​

Instructions
 

  • Prepare the Eggs: Chop the hard-boiled eggs and place them in a large mixing bowl.
  • Mix Dressing: In a separate bowl, combine cottage cheese, lemon juice, Dijon mustard, salt, and pepper. Stir until smooth.
  • Combine Ingredients: Add the chopped dill and green onions to the dressing. Mix well.
  • Assemble Salad: Gently fold the chopped eggs into the cottage cheese mixture until evenly coated.
  • Serve: Enjoy immediately or refrigerate for up to 3 days.​

Notes

  • Calories: 140 kcal
  • Protein: 13 g
  • Fat: 8 g
  • Saturated Fat: 3 g
  • Carbohydrates: 2 g
  • Fiber: 0.2 g
  • Sugar: 2 g
  • Cholesterol: 281 mg
  • Sodium: 236 mg
  • Potassium: 136 mg
  • Vitamin A: 449 IU
  • Vitamin C: 2 mg
  • Calcium: 59 mg
  • Iron: 1 mg ​