Cottage Cheese Egg Salad
A creamy, tangy blend of hard-boiled eggs, cottage cheese, dill, and a hint of pickle juice, this egg salad delivers rich flavor and a satisfying, protein-packed bite.
Ingredients
- 6 large eggs hard boiled and peeled
- 2/3 cup cottage cheese
- 1/4 cup green onion chopped
- 2 tablespoons avocado mayo
- 2 teaspoons pickle juice
- 1 1/2 teaspoons Dijon mustard
- 1 tsp dried dill weed
- 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Start by hard boiling your eggs (see tips above) and cooling them in an ice bath.
- Once cooled and peeled, chop the eggs or mash them in a bowl with a fork or potato masher.
- Add cottage cheese, green onion, avocado mayo, pickle juice, Dijon mustard, and dill weed to the bowl.
- Season with sea salt, black pepper, and paprika.
- Mix everything together until well combined and creamy.
- Taste and adjust seasoning if needed. Store in an airtight container in the fridge for up to 4-5 days.
Nutrition
Serving: 1servingCalories: 178kcalCarbohydrates: 5.4gProtein: 13.8gFat: 11.4gCholesterol: 319.2mgSodium: 537.1mgFiber: 0.9gSugar: 2.4g
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