Description
This Egg Salad With Cottage Cheese (No Mayo) is a creamy, high‑protein twist on the classic. Smooth cottage cheese replaces mayonnaise, offering a light yet satisfying texture. Perfect for sandwiches, wraps, or a quick snack with crackers.
Ingredients
- 6 large eggs
- 1 cup low‑fat cottage cheese
- 2 tablespoons Dijon mustard
- ¼ cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh chives
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil the eggs: place eggs in a saucepan, cover with water, bring to a boil, then reduce heat to a simmer and cook for about 12 minutes. Transfer the eggs to an ice bath for 5 minutes, then peel.
- Chop and prep: chop the peeled eggs. Finely dice the celery, red onion, and chives.
- Mix the base: in a large bowl, combine the cottage cheese, Dijon mustard, salt, and pepper. Stir until smooth and creamy.
- Combine ingredients: add the chopped eggs, celery, red onion, and chives to the cottage cheese mixture. Gently fold everything together until evenly coated.
- Chill & serve: refrigerate the salad for about 20 minutes to let the flavors meld, then serve on bread, in a wrap, or with crackers.
Notes
- For extra creaminess, use full‑fat cottage cheese or blend the cottage cheese briefly. :contentReference[oaicite:0]{index=0}
- Add chopped cucumber or diced avocado for more texture or healthy fats.
- For a spicy kick, add a chopped jalapeño or a pinch of smoked paprika.
- This salad holds well in an airtight container in the fridge for up to 3 days. :contentReference[oaicite:1]{index=1}
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course / Salad
- Method: Boiling & Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 210mg
