Cottage Cheese Egg Salad (Edit recipe)

Creamy and comforting, but packed with extra protein and veggies, this mayonnaise-free cottage cheese egg salad will surprise you with how incredibly delicious it is! Fresh and filled with texture, this recipe is a healthier alternative to the classic, but without sacrificing the taste.

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	44
Fat:	1 g
Carbohydrates:	3 g
Protein:	6 g
Cholesterol:	6 g
Sodium:	439 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 4

Ingredients

0.75 cup Low-Fat Cottage Cheese
1 Tbsp Dijon Mustard
0.5 tsp Smoked Paprika, or more to taste
2 Tbsp Lemon Juice, or more to taste
0.25 tsp Black Pepper, more or less to taste
0.25 tsp Salt, more or less to taste
8 - 9 whole Hard Boiled Egg
1 whole Red Bell Pepper, diced, about 1 cup
2 whole Pickles, finely diced, about ¼ cup
0.25 whole Red Onion, finely diced, about ¼ cup
1 Tbsp Chives, chopped
1 tsp fresh Dill, chopped, or more to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, stir together the cottage cheese and Dijon mustard until combined.
Dice the red pepper, pickles, chop the red onion, fresh chives and dill. Chop the hard broiled eggs, and set aside.
Add the veggies, smoked paprika, lemon juice, salt, pepper and herbs to the cottage cheese mixture and gently stir.
Add the chopped eggs and stir gently until all coated. Adjust salt and pepper and lemon juice if needed. Cover, refrigerate for at least 30 minutes, then serve and enjoy!