Description
This Cottage Cheese Egg Salad is a high-protein, low-carb, creamy lunch recipe made with chopped boiled eggs and cottage cheese. Perfect for meal prep, healthy lunches, and bariatric-friendly diets.
Ingredients
Scale
- 4 large eggs, hard-boiled and chopped
- 3/4 cup cottage cheese (low-fat or full-fat)
- 1 tablespoon Dijon mustard (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- Fresh herbs, like parsley or dill (optional, for garnish)
- 1 teaspoon lemon juice (optional)
Instructions
- Hard-Boil the Eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat, cover, and let sit for 10–12 minutes. Cool in ice water and peel.
- Chop the Eggs: Roughly chop the peeled eggs and transfer them to a mixing bowl.
- Mix the Salad: Add cottage cheese, mustard (if using), garlic powder, onion powder, lemon juice, salt, and pepper. Stir gently until well combined.
- Taste and Adjust: Adjust seasoning or add more cottage cheese based on your preference.
- Serve or Store: Serve immediately or refrigerate in an airtight container for up to 3 days.
Notes
- For chunkier texture: Lightly mash the eggs instead of chopping finely.
- To avoid watery salad: Drain excess liquid from the cottage cheese before mixing.
- Flavor variations: Add pickles, jalapeños, celery, cucumbers, or herbs like dill or chives.
- Serving ideas: Enjoy with toast, in wraps, over greens, or with crackers and veggie sticks.
- Storage: Keeps fresh in the fridge for up to 3 days. Not recommended for freezing.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 2g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 210mg
Keywords: Cottage Cheese Egg Salad, Healthy High Protein Meals, Cottage Cheese Recipes Healthy, Bariatric Recipes, Healthy Meal Prep