Cottage Cheese Egg Salad

Prep Time: 15

Total Time: 15

Servings: 6 servings

Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for about 10 minutes. Transfer to an ice bath and let cool in the fridge. Once cooled, peel and chop the eggs into small pieces.
In a large bowl, mix the chopped eggs, cottage cheese, Dijon mustard, green onions, celery, garlic powder, salt, and black pepper until combined. Serve immediately or chill in the fridge until ready to eat.

Use full-fat cottage cheese for the creamiest texture. Low-fat works but won’t be as rich.
For a smoother consistency, mash the eggs before mixing, or blend the cottage cheese.
Let it chill before serving to enhance the flavors and make the salad even creamier.
Add extra crunch with diced pickles, red onion, or bell peppers.
Make it low-carb by serving in lettuce wraps or over greens instead of bread.
Swap the mayo for Greek yogurt for even more protein and a tangy flavor boost.
Store in an airtight container and refrigerate for up to 3 days.

The nutritional information provided is an estimate and is per serving.

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