Description
A creamy, high-protein twist on the classic egg salad, featuring cottage cheese for added richness and a tangy flavor. This nutritious dish is perfect for sandwiches, wraps, or as a standalone meal.
Ingredients
-
6 large eggs, hard-boiled and peeled
-
1/2 cup low-fat cottage cheese
-
1 tablespoon Dijon mustard
-
1/4 cup finely diced celery
-
2 tablespoons finely diced shallot
-
1 tablespoon chopped fresh dill (or 2 teaspoons dried)
-
1/4 teaspoon garlic powder
-
1/4 teaspoon paprika
-
Salt and pepper to taste
Instructions
-
In a medium bowl, mash together the hard-boiled eggs, cottage cheese, Dijon mustard, garlic powder, and paprika. Season with salt and pepper as desired.
-
Stir in the diced celery, shallot, and chopped dill until well combined.
-
Taste and adjust seasoning if needed.
-
Serve immediately or refrigerate for at least 20 minutes to allow flavors to meld.
Notes
For a smoother texture, blend the cottage cheese before mixing.
This salad can be stored in an airtight container in the refrigerator for up to 4 days.
Customize with additional ingredients like chopped pickles, bell peppers, or a dash of hot sauce for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Cottage cheese egg salad, high-protein salad, healthy egg salad, creamy egg salad, low-carb lunch, nutritious salad