Cottage Cheese Egg Salad
This creamy, protein-packed Cottage Cheese Egg Salad is quick, easy, and perfect for picnics or meal prep. Get the full recipe now!
Servings: 4 servings
Ingredients
- 6 large eggs
- 1 tablespoon vinegar
- 1/4 cup diced celery
- 2 green onions thinly sliced
- 1 cup cottage cheese
- 1 small shallot finely chopped
- 1 tablespoon Dijon mustard
- Kosher salt and ground pepper
- 1 teaspoon smoked Paprika
- 1 teaspoon Italian seasoning
Instructions
- Place the 6 large eggs in a saucepan and cover with water. Add 1 tablespoon vinegar for easy peeling.
- Place the saucepan over high heat and bring to a boil. Once boiling, turn off the heat, cover the pot and allow it to sit for 10 minutes to cook the eggs.
- After 10 minutes, rinse the eggs under cool water, then peel and chop them.
- Add the chopped eggs to a bowl together with the 1/4 cup diced celery1 small shallot, and 2 green onions.
- In a small food processor or blender, add the 1 cup cottage cheese, 1 tablespoon Dijon mustard, Kosher salt and ground pepper, 1 teaspoon smoked Paprika, and 1 teaspoon Italian seasoning. Blend until smooth. You can add 1-2 tbsp of water to thin it up, if needed.
- Pour this dressing over the eggs and toss to coat.
- Refrigerate for at least 30 minutes, to allow the flavors to meld.
Notes
Tips & Tricks
- Want extra creaminess? Add more cottage cheese for a thicker texture.
- Make sure to refrigerate before serving so the flavors come together.
- Don’t overcook the eggs; 10 minutes is just the right amount of time!
Nutrition
Calories: 143kcal | Carbohydrates: 5g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 249mg | Sodium: 419mg | Potassium: 208mg | Fiber: 1g | Sugar: 2g | Vitamin A: 678IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg