Cottage Cheese Egg Salad

5 from 6 votes

Classic egg salad gets a Skinnyish twist with creamy cottage cheese, a little tang, and extra protein. This easy lunch recipe comes together fast and is great for sandwiches, crackers, or meal prep.

Prep Time10

Cook Time0

Total Time10

Course: Main Course, Salad

Cuisine: American

Servings:

Calories: 190kcal

Author: Star Anastasia

Ingredients

8 hard boiled eggs
¾ cup low fat cottage cheese (good culture, nancy's, daisy are my favorite brands)
1 tbsp yellow mustard
1 tbsp mayo
2 tbsp dill relish
½ tsp celery salt
¼ tsp smoked paprika
½ tsp onion powder
2 tbsp fresh lemon juice (+ more to taste)
freshly cracked pepper and salt to taste

Instructions

Prep eggs: Slice eggs in half lengthwise. Remove yolks from 4 eggs and place in a bowl. Chop the remaining 4 whole eggs plus all of the egg whites. Set aside.
Make the dressing: In the bowl with 4 yolks, add ¾ cup low fat cottage cheese, 1 tbsp yellow mustard, 1 tbsp mayo , 2 tbsp dill relish, ½ tsp celery salt, ¼ tsp smoked paprika, ½ tsp onion powder, and 2 tbsp fresh lemon juice. Mix very well until combined.
_{Optional: if you prefer smoother consistency, blend it together.}
Combine: Stir in chopped eggs until everything is mixed well. Season with salt and pepper to taste.
For best taste let the flavors hang out together in the fridge for at least a half hour before eating.

Notes

4 servings, 1/4 of the recipe (about 5oz) WW Points: 1

Please note: WW Points and nutritional information are estimates and can vary depending on the specific brands and ingredients you use.

How to make hardboiled eggs:

Hard boiled eggs: Use whatever method you prefer to make or Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a rolling boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 12 minutes. Transfer the eggs to a bowl of ice water and chill for 10-15 minutes. This makes the eggs easier to peel.

For easiest peeling, don’t skip these helpful tips:
• Chill in an ice bath immediately after cooking
• Roll gently and crack then start peeling from the wider end of the egg
• Peel under cool running water for extra help

MEAL PREP AND STORAGE: Store it airtight container for up to 4 days.

This recipe doubles really well, and i recommend it because it'll be gone super fast.

Nutrition