Description
A creamy and guilt-free egg salad made with cottage cheese instead of mayonnaise, perfect for a light meal or snack.
Ingredients
Scale
- 6 hard-boiled eggs, chopped
- 1 cup cottage cheese
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chopped hard-boiled eggs, cottage cheese, Greek yogurt, and Dijon mustard.
- Add the chopped dill, diced celery, and diced red onion to the mixture.
- Season with salt and pepper to taste.
- Mix everything together until well combined.
- Serve immediately or refrigerate for later use.
Notes
- This salad can be served on whole grain bread, in lettuce wraps, or on its own.
- Feel free to add other vegetables like bell peppers or cucumbers for extra crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 186mg