Description
A creamy, high protein egg salad made with cottage cheese instead of mayo. Light, satisfying, and perfect for meal prep.
Ingredients
Scale
6 large eggs (300 g)
1 cup cottage cheese (225 g)
2 tsp mustard (10 g)
Salt and pepper to taste
1/2 tsp paprika (1 g)
2 tbsp chives (6 g)
Instructions
1. Boil eggs for 10 to 12 minutes
2. Cool in ice bath and peel
3. Chop eggs into small pieces
4. Mix cottage cheese, mustard, salt, and pepper
5. Fold in eggs gently
6. Adjust seasoning and garnish with paprika and chives
Notes
Blend cottage cheese for smoother texture
Chill before serving for best flavor
Use fresh chives for brightness
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 280mg