Cottage Cheese Egg Salad

This healthy cottage cheese egg salad without mayo is a delicious high-protein vegetarian snack! Whip it up in just 5 minutes with simple ingredients!

Author : Aline Cueni

5 from 1 vote

Prep Time :5

Total Time :5

Servings : 2

Calories : 215kcal

Ingredients

4 hard-boiled eggs
½ cup (110 g) cottage cheese
1 tablespoon mustard
½ tablespoon lemon juice
2 tablespoon red onion, finely diced
2 tablespoon fresh chives, chopped
¼ teaspoon dried dill
¼ teaspoon sea salt
a pinch black pepper

Instructions

Peel the eggs and chop them into large chunks. Add them to a large bowl and mash with a fork.
Blend the cottage cheese, mustard, lemon juice, and ½ tablespoon of water with an immersion blender or food processor. This will result in a mayo-like texture, which makes your salad super creamy.
Add the blended cottage cheese together with the red onion, chives, dill, salt, and black pepper to the eggs and mix well. Season to taste with more salt, pepper, or lemon juice.
I love to serve this cottage cheese egg salad with my quick protein bagels for a high protein breakfast or snack (31 grams of protein per serving when served with my protein bagels)! 🙌✨

Notes

How To Make Hard-Boiled Eggs: Place eggs in a small pot or saucepan and cover with water. Put on the lid, bring to a boil, remove from heat, and let it sit for 10 minutes (set a timer). Run cold water over the eggs or place them in an ice bath until cool.
Store leftovers in an airtight container in the refrigerator. Stays fresh for 3 days.

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