Description
A creamy, tangy, and high-protein egg salad made with cottage cheese dressing, perfect for easy and healthy meals without the heaviness of mayo.
Ingredients
Scale
- 6 large eggs
- ½ cup (115g) full-fat small curd cottage cheese
- ¼ cup (60g) plain full-fat Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 2 celery stalks, finely chopped
- 2 green onions, thinly sliced
- Salt, to taste
- Black pepper, freshly cracked, to taste
- 1 tablespoon fresh dill or parsley, chopped (optional)
Instructions
- Place 6 large eggs in a pot and cover with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove from heat. Let the eggs sit for 12 minutes.
- Drain the hot water and transfer eggs to a bowl of ice water. Let cool for at least 5 minutes. Tap gently and peel off the shells. Chop the eggs into bite-sized pieces and set aside.
- In a blender or food processor, combine ½ cup cottage cheese, ¼ cup Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon fresh lemon juice, and a pinch of salt and pepper. Blend until smooth and creamy.
- Finely chop 2 celery stalks, 2 green onions, and 1 tablespoon fresh dill or parsley.
- In a large bowl, gently fold the chopped eggs, celery, green onions, and herbs together. Pour in the cottage cheese dressing and mix until everything is coated but not mushy. Taste and adjust salt and pepper as needed.
- Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.
Notes
- Prep Time: 12 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 370mg
Keywords: Creamy High Protein Egg Salad, Egg Salad, High Protein, Cottage Cheese Dressing