Cottage Cheese Egg Salad

This Cottage Cheese Egg Salad is an easy, high protein egg salad made with blended cottage cheese, half eggs, and half egg whites.

5 from 1 vote

Print Pin

Course: Lunch, Salad, Snack

Cuisine: American

Prep Time: 10

Total Time: 10

Servings:

Calories: 185kcal

Author: Lindsey

Once eggs have been hard boiled, peels, and fully cooled, remove the yolks from 6 of the eggs and discard.
6 hard boiled eggs, 6 hard boiled eggs whites
If you prefer to use smooth, blended cottage cheese, go ahead and blend your cottage cheese now (I prefer to use an immersion blender, as I find it helps me get the best results. If your cottage cheese is super thick or struggling to blend in a traditional blender, feel free to add 1 tbsp milk.)
1 cup low-fat cottage cheese
Using a food chopper, chop all of the eggs and egg whites. Alternatively, you can use a knife to chop the eggs and toss all ingredients together in a bowl.
To the base of the veggie chopper, or to your bowl, add all remaining ingredients and stir until combined.
1 tablespoon Dijon mustard, 3 tablespoons green onion, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Adjust salt and pepper to taste, then serve immediately, or transfer to an airtight container and store in the fridge. Enjoy!