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Cottage cheese egg salad in a round grey bowl.
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Cottage Cheese Egg Salad

Boost your protein intake with cottage cheese egg salad. This simple and versatile recipe is a nutritious and satisfying choice.
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Diet: Gluten Free, High Protein, Vegetarian
Allergen: Dairy, Eggs, Mustard
Servings: 2 servings
Calories: 178kcal
Author: Dannii Martin

Ingredients

  • 4 Eggs
  • 110 g Fat free cottage cheese
  • 1 teaspoon Dijon mustard
  • 2 tablespoon Fresh dill
  • 1 pinch Sea salt
  • 1 pinch Ground black pepper
  • 0.25 Red onion
  • 1 tablespoon Lemon juice
UK Metric Measures - US Customary Measures

Instructions

  • Boil the eggs until just hard boiled, about 8-10 minutes. Once boiled, peel and mash with a fork.
  • Add the rest of the ingredients to the eggs.
  • Mix everything together.

Notes

  • For some extra flavor, you can add a little garlic powder and a pinch of smoked paprika.
  • If you want to make this high protein egg salad really smooth, then you can mix it in a blender. But we like some chunks and the added texture. Blend it if you don't usually love the texture of cottage cheese though.
  • Sprinkle some red chili flakes on top before serving if you want a kick of heat.
  • Diced pickles are another really delicious addition. The tartness of the pickles helps to cut through the creaminess of the cottage cheese and eggs too.

Nutrition

Serving: 1portion | Calories: 178kcal | Carbohydrates: 7g | Protein: 18g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 332mg | Sodium: 395mg | Potassium: 239mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 514IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 2mg

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