Cottage Cheese Egg Salad

5 from 1 vote

This Cottage Cheese Egg Salad replaces mayonnaise with cottage cheese, resulting in a healthier, protein-packed alternative to the classic egg salad, without losing any of its creamy texture or delicious flavour.

Prep Time5

Cook Time12

Total Time17

Course: Breakfast, Lunch

Cuisine: Western

Diet: Vegetarian

Servings:

Calories: 172kcal

Author: Amy

Ingredients

6 large eggs hard boiled
½ cup (130g) cottage cheese
2 teaspoon dijon mustard
1 tablespoon lemon juice freshly squeezed
1 tablespoon fresh parsley chopped
1 tablespoon fresh chives chopped

Instructions

Peel the hard boiled eggs and roughly dice. The egg white and yolk will seperate a bit but this isn't an issue
Add the chopped eggs to a medium sized mixing bowl along with all the other ingredients. Mix until combined.
Taste for seasoning and adjust accordingly.

Video

Notes

Hard Boiled Eggs: If you do not have an egg cooker, place the eggs in a pan and cover them with cold water, ensuring the water is an inch or two above the eggs.
Bring the water to a rolling boil, then turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
Quickly transfer the eggs into an ice bath or run under very cold water for a few minutes before peeling. This method results in perfectly cooked eggs and helps prevent that unwanted green ring around the yolk.

Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.

Nutrition