Cottage Cheese Egg Salad
You won’t miss the mayo in this protein packed Cottage Cheese Egg Salad recipe.
If you were following me on The Healthy Aperture Blog, this recipe is *probably* not new to you. I’ve been singing its praises to anyone who would listen since I created it a few years ago.
Gradually, I’m going to start moving some of personal Healthy Aperture recipe creations over to this site and wanted to start with this favorite — Cottage Cheese Egg Salad. It’s everything I love in a good lunch recipe — quick, easy, protein-packed and tasty. (To learn more about why I’m such a protein fan, to listen to The Protein {Bar} Episode OR The Protein {Powder} Episode.)
If you missed the original Cottage Cheese Egg Salad post the first time I shared it, here it is:
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from The Healthy Aperture Blog
Over the years I’ve had a love/hate relationship with cottage cheese.
First, I hated it.
Now, I love it.
I’m fairly simple that way.
Egg salad on the other hand? It will forever own my heart.
I recently discovered (out of necessity, more than anything else, when I realized I was running low on eggs) that you could mix these two protein powerhouses together to create a satisfyingly tasty batch of egg salad. Stuffed between two pieces of hearty whole-grain bread, this egg salad makes the kind of lunch I could eat day after day.
I prefer my egg salad as I do my deviled eggs — with a bit of dill and touch of mustard. The day I made this I also sprinkled on a few fresh chives, and quickly decided my brilliance knows no bounds
Okay, well, maybe that last part’s a stretch, but chives + egg salad is sandwich perfection. Trust me.
Give this quick and easy recipe a try the next time you’re looking for a filling lunch option!
Cottage Cheese Egg Salad
You won’t miss the mayo in this protein packed Cottage Cheese Egg Salad recipe.
- Yield: Makes 2 servings
- Category: Lunch
Ingredients
- 2 hard boiled eggs, coarsely chopped
- 3/4 cup cottage cheese*
- 1 teaspoon golden mustard
- 1/4 teaspoon salt
- 1/4 teaspoon dried dill
- 1/2 teaspoon lemon juice
Instructions
- Combine all ingredients in a small bowl. Refrigerate until ready to serve.
Notes
*A thicker cottage cheese works best here. I highly recommend using Friendship Dairies if it’s available in your area. If yours contains more liquid, let it drain in a fine sieve before mixing.
Nutrition
- Calories: 145
- Fat: 6.5 g
- Carbohydrates: 3.5 g
- Fiber: 0 g
- Protein: 18 g
Many years ago, (in the 70’s or 80’s), I needed to lose some weight, so I followed the Scarsdale Diet. It’s a simple, easy, plan, wherein you have a daily menu all laid out for you. On one of the days, lunch includes 2 eggs and cottage cheese, a slice of plain toast, and a couple of other things. Since I love egg salad, I did what you did, and made it with the cottage cheese! It’s actually pretty good, too.
Re: the dill and mustard: when I make potato salad, I always grate one or two dill pickles into it, plus a healthy dose of prepared mustard…delicious! Hmmmm…I wonder how potato salad would taste with cottage cheese?
Oh, I bet it would be good! And what a nice protein boost for an otherwise carb-heavy side dish. My husband likes potato salad so much, I swear he’d eat it as an entree. If it had cottage cheese in it, maybe it’d be a main dish ha! I’ve never grated pickle into my potato salad, but I love that idea. Usually, I just use salad cube pickles, but they’re often too sweet. Your idea sounds yummier!