High Protein Cottage Cheese Egg Salad
- Cook Time: 22 minutes
- Total Time: 22 minutes
- Diet: Keto, Low-Carb
Ingredients
Scale
- 6 large eggs
- 1/2 cup low-fat cottage cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 cup chopped green onions or chives
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: Smoked paprika for garnish
Instructions
- Place the eggs in a single layer in a saucepan and cover with an inch of water. Bring the water to a rolling boil, then remove from heat, cover, and let sit for 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes to make peeling easier.
- Once the eggs are cool, gently crack the shells and peel them under cold running water. Pat them dry with a paper towel and roughly chop them into bite-sized pieces. Place the chopped eggs into a medium mixing bowl.
- In a separate small bowl, combine the cottage cheese, Dijon mustard, lemon juice, and garlic powder. For a smoother consistency, you can pulse the cottage cheese in a blender or food processor before mixing, though many people enjoy the slight texture it adds.
- Pour the cottage cheese mixture over the chopped eggs. Add the chopped green onions or chives. Gently fold everything together using a spatula until the eggs are evenly coated. Season with salt and pepper to your preference.
- For the best flavor, cover the bowl and refrigerate the egg salad for at least 30 minutes. This allows the seasonings to meld together. Before serving, sprinkle a bit of smoked paprika on top for a pop of color and flavor.