Go Back
Cottage cheese egg salad card – high-protein healthy breakfast recipe with cottage cheese

Cottage Cheese Egg Salad

This Cottage Cheese Egg Salad swaps out heavy mayo for a creamy blended cottage cheese dressing that keeps the protein up and calories down. With crunchy pickles, bright lemon juice, and a hit of dill, it tastes like the classic version but packs 7 grams of protein per serving at just 70 calories. Perfect for meal prep, macro friendly, and ready in under 45 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 20 minutes
Total Time 1 hour
Servings: 6
Course: Lunch
Cuisine: American
Calories: 70
Ingredients Method Video

Ingredients
  

Egg Salad:
  • 6 large hard-boiled eggs peeled and chopped
  • 3/4 cup 4% milk fat cottage cheese
  • 1/4 cup green onions finely chopped
  • 1/4 cup pickles diced
  • 1 tablespoon dijon mustard
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dried dill or fresh
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Pinch of salt and black pepper
Optional:
  • Toast

Directions
 

  1. Take out a bowl to prepare your dressing.
  2. Add all of the ingredients for the dressing in a blender or mini food processor and blend until completely smooth. Set it aside for now.
  3. Bring a medium pot of water to a boil.
  4. Gently place your eggs into the boiling water and cook for 10 to 12 minutes.
  5. Transfer your eggs to an ice bath and let them cool for 10 to 15 minutes.
  6. Once cooled, peel and chop your eggs into small pieces.
  7. Take out a large bowl and add your chopped eggs along with your green onions, pickles, and dill. Pour the dressing over the egg mixture and gently fold everything together without breaking up the eggs too much.
  8. Taste and adjust your seasoning as needed.
  9. Serve on toast, in a wrap, over greens, or with crackers. Store leftovers in the fridge for up to 4 days in an airtight container.

Video