Cottage Cheese Egg Salad

5 from 2 votes

Creamy and comforting but packed with extra protein and veggies, this cottage cheese egg salad will surprise you with how incredibly delicious it is! Fresh and filled with texture, this recipe is a healthier alternative to the classic, but without sacrificing the taste. A must-try!

Prep Time15

Resting Time30

Total Time45

Course: Salad

Cuisine: American

Servings: servings

Calories: 205.1kcal

Author: Priscilla Lawrence

Equipment

Ingredients

¾ cup low-fat cottage cheese
1 tablespoon Dijon mustard
½ teaspoon smoked paprika or more to taste
2 tablespoons fresh lemon juice or more to taste
¼ teaspoon black pepper more or less to taste
¼ teaspoon salt more or less to taste
8-9 hard boiled eggs
1 red bell pepper diced, about 1 cup
2 pickles finely diced, about ¼ cup
¼ red onion finely diced, about ¼ cup
1 tablespoon chopped fresh chives
1 teaspoon chopped fresh dill or more to taste

Instructions

In a large bowl, stir together the cottage cheese and Dijon mustard until combined.
Dice the red pepper, pickles, chop the red onion, fresh chives and dill. Chop the hard broiled eggs, and set aside.
Add the veggies, smoked paprika, lemon juice, salt, pepper and herbs to the cottage cheese mixture and gently stir.
Add the chopped eggs and stir gently until all coated. Adjust salt and pepper and lemon juice if needed. Cover, refrigerate for at least 30 minutes, then serve and enjoy!

Notes

Chilling the egg salad is highly recommended for best taste.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition