Description
A healthy twist on classic egg salad, using cottage cheese for added protein and creaminess without the calories of mayonnaise.
Ingredients
- 6 large eggs
- 3/4 cup cottage cheese (small curd, low-fat or regular)
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons chopped fresh chives or green onions
- 1 tablespoon chopped fresh dill (optional)
- Salt and black pepper, to taste
Instructions
- Place the eggs in a pot and cover them with cold water.
- Bring the water to a boil, then reduce heat and simmer for 10-12 minutes.
- Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. Once cooled, peel and chop the eggs.
- In a medium bowl, combine the cottage cheese, Greek yogurt, Dijon mustard, salt, and black pepper. Mix until smooth.
- Add the chopped eggs, celery, chives, and dill (if using) to the bowl. Gently fold everything together until well combined.
- Adjust the seasoning as needed and serve chilled, on whole grain bread, lettuce leaves, or with crackers.
Notes
Best enjoyed within 2-3 days when stored in an airtight container in the refrigerator.