Cottage Cheese Egg Salad
Cottage Cheese Egg Salad is a healthy, high-protein, low carb and low fat version of classic egg salad. Using cottage cheese instead of mayonnaise, this irresistible salad is just as tasty without the fat. It makes a delicious breakfast, lunch, brunch or a snack.
Ingredients
- 6 hard boiled eggs
- ½ cup cottage cheese
- 1 teaspoon dijon mustard
- ¼ cup celery, diced
- 1 tablespoon pickle relish
- ¼ teaspoon celery salt
- salt and pepper to taste
Instructions
- Cool your hard boiled eggs and peel them. Dice the eggs and set them aside.
- In a medium bowl, mix together the cottage cheese, Dijon mustard, celery, pickle relish, and celery salt.
- Carefully fold the diced hard boiled eggs into the cottage cheese mixture, being careful to not break up the eggs too much.
- Salt and pepper to taste.
- Serve with crackers, in a sandwich or in a wrap.
Notes
Storage & Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. Hard-boiled eggs have a short shelf life, so I would not stretch it longer than that. I would not freeze this recipe because it would turn out soggy.
Nutrition
Calories: 142kcalCarbohydrates: 4gProtein: 12gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 282mgSodium: 403mgPotassium: 154mgFiber: 0.2gSugar: 1gVitamin A: 428IUVitamin C: 0.2mgCalcium: 65mgIron: 1mg
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