Cottage Cheese Egg Salad🥚
A creamy, protein-packed egg salad made with cottage cheese instead of most of the mayo.
Ingredients:
6 large hard-boiled eggs, chopped
¾ cup cottage cheese
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 tablespoon chopped chives or green onions
1 tablespoon finely diced celery
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika, plus more for garnish
Instructions:
Place the cottage cheese in a blender or food processor and blend until smooth, if desired.
In a medium bowl, combine the cottage cheese, mayonnaise, Dijon mustard, garlic powder, salt, pepper, and paprika.
Fold in the chopped eggs, chives, and celery.
Stir gently until everything is evenly coated.
Taste and adjust seasoning as needed.
Chill for 15–30 minutes before serving for the best flavor.
Garnish with an extra sprinkle of paprika if desired.
Serving Ideas: Enjoy in lettuce cups, on whole-grain toast, stuffed into a pita, or with sliced cucumbers for a low-carb option.
Meal Prep Tip: Store in an airtight container in the refrigerator for up to 3 days.