Description
This Protein-Packed Cottage Cheese Egg Salad is ultra-creamy, tangy, and loaded with protein. Perfect for meal-prep lunches, sandwiches, and lettuce wraps.
Ingredients
- 8 large hard-boiled eggs, peeled and chopped
- 1 cup small-curd cottage cheese (2% or 4%)
- 2 tablespoons plain Greek yogurt (optional)
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 ribs celery, finely diced
- 2 green onions, thinly sliced
- 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
Instructions
1. Whisk cottage cheese, Greek yogurt (if using), Dijon, and lemon juice in a large bowl until creamy.
2. Stir in celery, green onion, dill, salt, pepper, and smoked paprika.
3. Fold in chopped eggs until evenly coated and creamy.
4. Taste and adjust seasoning; add more lemon or salt if needed.
5. Chill 20–30 minutes for best flavor, then serve on toast, in lettuce wraps, or with crackers.
Notes
Use small-curd cottage cheese for the smoothest texture.
Pulse cottage cheese 5–10 seconds in a mini processor for an extra-silky base.
Add diced avocado, chopped pickles, or a dash of sriracha for fun variations.
Store in an airtight container in the fridge for 3–4 days. Freezing not recommended.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: ~1/2 cup
- Calories: 180
- Sugar: 2g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 285mg