Dill Pickle Egg Salad
This dill pickle egg salad with cottage cheese is proof that lunch can be easy, high-protein, and actually doable with limited time. 25g protein if eaten alone - add some bread (I of course love sourdough) or crackers and you’ve got 30g of protein!
No mayo, no mess—just 2 minutes, a fork, and a few ingredients. Perfect for busy moms who want quick and healthy meal ideas!
PREP TIME
5 minutes
COOK TIME
—
INGREDIENTS
5
Serves: 1
Ingredients
- 2 whole2 whole2 whole Eggs, hard boiled
- 0.333 cup0.333 cup0.333 cup Cottage Cheese, Low-Fat
- 1 whole1 whole1 whole Dill Pickle Spears, chopped
- 0.25 tsp0.25 tsp0.25 tsp Dill, Dried
- 1 pinch1 pinch1 pinch Salt and Pepper, to taste
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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
- Add all ingredients to a bowl and mix. Enjoy as a sandwich or with crackers!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Gluten Free Grain Free Keto Nightshade Free Nut Free Other Pescetarian Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 59 |
| Fat: | 2 g |
| Carbohydrates: | 4 g |
| Protein: | 10 g |
| Cholesterol: | 11 g |
| Sodium: | 767 mg |
| Fiber: | 0 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
2 responses to “Dill Pickle Egg Salad”
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Love the addition of cottage cheese! 🙂
Thank you! It adds nice creaminess and extra protein. Win win!