Looking for a healthier twist on egg salad? This cottage cheese egg salad is protein-packed, creamy, and so flavorful.
It’s perfect as a light meal, snack, or post-workout boost!
With only a few ingredients and 25 minutes, it’s your new go-to high-protein recipe.
Place eggs in a medium pot. Cover with cold water by 1 inch. Bring to a boil.
Once boiling, turn off heat, cover, and let sit for 10–12 minutes.
Transfer eggs to an ice bath for 5–10 minutes. Peel and set aside.
Roughly chop the peeled eggs into small bite-sized pieces.
Place in a large mixing bowl.
In a small bowl, stir together cottage cheese, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
Mix until smooth and creamy.
Add the cottage cheese dressing to the chopped eggs.
Stir gently to coat without breaking up the eggs too much.
Fold in red onion, dill, and chives. Mix again lightly.
Refrigerate for 10–15 minutes before serving.
Serve as-is, in lettuce cups, or with fresh veggies or crackers!
Servings 4
* Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.