Description
This egg salad is light, creamy, and fresh—with no mayo in sight! I first made it for a spring brunch, and it’s now a regular in my lunch rotation. The cottage cheese adds a protein-packed creaminess that’s surprisingly satisfying, while fresh herbs and lemon bring it all to life.
Ingredients
4 large eggs
¼ cup red onion, finely diced
¼ cup cottage cheese
2 tsp Dijon mustard
2 tsp fresh lemon juice
1 tbsp parsley, chopped
1 tbsp chives, chopped
½ tsp salt
¼ tsp black pepper
Instructions
Place eggs in a saucepan, cover with water, and bring to a boil.
Once boiling, cover, turn off heat, and let sit for 10–12 minutes. Transfer to an ice bath, peel, and chop.
In a bowl, combine cottage cheese, mustard, lemon juice, onion, parsley, chives, salt, and pepper.
Fold in chopped eggs until well mixed.
Chill or serve immediately on toast, crackers, or leafy greens.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dinner
Nutrition
- Calories: ~160
- Fat: 10g
- Carbohydrates: 3g
- Protein: 14g