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Egg Salad with Cottage Cheese – No Mayo!

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A delicious twist on the classic egg salad, this mayo-free version uses cottage cheese for creaminess and is packed with protein.

Ingredients

Scale
  • 6 large eggs
  • 1 cup cottage cheese (low-fat or full-fat)
  • 2–3 green onions, thinly sliced
  • 1 tablespoon Dijon mustard
  • Salt and black pepper, to taste
  • Fresh herbs (like dill or parsley)
  • Optional: Lemon juice, to taste

Instructions

  1. Boil the eggs by placing them in a saucepan and covering with cold water, about an inch above the eggs. Bring to a rolling boil over medium-high heat, then cover and let sit for 9–12 minutes.
  2. Cool and peel the eggs by transferring them to a bowl of ice water for 5–10 minutes, then tap and roll to break the shells.
  3. Chop the eggs into bite-sized pieces and place them in a mixing bowl.
  4. Mix in the cottage cheese, sliced green onions, Dijon mustard, salt, and black pepper, folding gently to combine.
  5. Add fresh herbs and lemon juice, stirring gently and adjusting seasoning to taste.
  6. Chill the mixture in the refrigerator for at least 30 minutes for best flavor.

Notes

This egg salad is versatile; serve on bread, over greens, as a dip, or stuffed in an avocado.

Nutrition

Keywords: egg salad, cottage cheese, mayo-free, protein-packed, salad recipe

Find it online: https://feastora.com/egg-salad-with-cottage-cheese-no-mayo/