Cottage Cheese Egg Salad Recipe
Cottage cheese egg salad is a delicious and protein-rich twist on the classic egg salad. By using cottage cheese instead of mayonnaise, you can enjoy all the creamy goodness with additional protein!
Servings: 4
Ingredients
- 8 large eggs
- ¼ cup 2% plain Greek yogurt
- ½ cup 2% cottage cheese
- 3 teaspoons Dijon mustard
- 1 tablespoon pickle juice
- ⅓ cup diced dill pickles
- ½ teaspoon sea salt
- 1.5 tablespoons chopped fresh dill
- ⅓ cup chopped green onion
- Freshly ground pepper
Instructions
- Bring a large pot of water to a boil and add the eggs. For hard-boiled eggs, boil for 10 minutes.
- When the eggs are done, transfer them to an ice bath and set aside.
- In a large bowl, mix Greek yogurt, cottage cheese, mustard, pickle juice, dill pickles, sea salt, and dill.
- Peel the eggs and use the largest grate to grate the eggs. The consistency of the eggs should be similar to shredded mozzarella. Add them to the cottage cheese mixture. Stir until combined—season with freshly ground pepper.
- Serve immediately with crackers or on a sandwich.
Video
Notes
- We used dill pickles, but feel free to use spicy pickles or bread-and-butter pickles.
Nutrition
Calories: 167kcal | Carbohydrates: 3g | Protein: 16g | Fat: 10g | Fiber: 1g | Sugar: 2g