Cottage Cheese Egg Salad
Recipe Cost $4.61 Serving Cost $0.58 Course lunch
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 8 hours 25 minutes
Servings people
Recipe Cost $ $4.61 Serving Cost $ $0.58This Cottage Cheese Egg Salad is a high-protein twist on a classic favorite. It’s made with simple ingredients and perfect for meal prep, sandwiches, wraps, or an easy lunch throughout the week.
Ingredients
- 12 large eggs hard-boiled
- 1 cup cottage cheese
- 5 teaspoons plain Greek yogurt
- ½ cup red onion diced
- ½ cup celery diced
- 2 teaspoons yellow mustard
- 1 teaspoon dill seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- Paprika for garnish
Instructions
- Peel the hard-boiled eggs.12 large eggs
- Chop the eggs and place them in a medium bowl.
- Fold the cottage cheese, Greek yogurt, mustard, dill, salt, and pepper into the eggs.1 cup cottage cheese, 5 teaspoons plain Greek yogurt, 2 teaspoons yellow mustard, 1 teaspoon dill seasoning, ½ teaspoon salt, ½ teaspoon pepper
- Fold the diced onion and celery into the mixture.½ cup red onion, ½ cup celery
- Sprinkle the top with paprika.Paprika
- Cover the bowl with plastic wrap.
- Refrigerate the salad for 4 to 8 hours.
- Serve the egg salad chilled.
Notes
Store leftover egg salad in an airtight container in the refrigerator for up to 4 days.
This recipe is not recommended for freezing because the cottage cheese and yogurt can separate after thawing.
Serve straight from the refrigerator. Stir well before serving if any liquid has separated.
For meal prep, divide the salad into individual containers for easy grab-and-go lunches throughout the week.
Equipment
Measuring cups and spoons
Medium mixing bowl
rubber spatula
Cutting board
sharp knife
Nutrition
Serving: 0.5cupCalories: 135kcalCarbohydrates: 3gProtein: 13gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 280mgSodium: 532mgPotassium: 165mgFiber: 0.3gSugar: 2gVitamin A: 447IUVitamin C: 1mgCalcium: 68mgIron: 1mg
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