Egg Salad with Cottage Cheese: A Healthy Twist You’ll Love
A delicious and nutritious egg salad recipe that uses cottage cheese instead of mayo for a healthy twist. Perfect for sandwiches, wraps, or as a side dish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Healthy
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- 2 green onions, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- Salt to taste
- Pepper to taste
Instructions
- Boil the eggs for about 10-12 minutes, then let them cool.
- Peel and chop the boiled eggs.
- In a bowl, mix the chopped eggs with cottage cheese, green onions, Dijon mustard, dill, salt, and pepper.
- Stir until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- For added flavor, you can include chopped celery or pickles.
- Adjust seasoning according to your taste preferences.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 370mg
Keywords: Egg Salad, Cottage Cheese, Healthy Recipe, No Mayo