Healthy Egg Salad

Protein Packed Egg Salad

This is another one taken from my Cottage Cheese Cookout series developed in May 2024

One scoop turns into two, and two scoops may turn into three… that is if it’s good egg salad. Egg salad is one of those things that’s incredibly easy to overeat, and is sneaky high in calories (thank you, Mr. Mayo). So, make this egg salad recipe and eat the whole thing if you feel like it, because it’s A) so freaking good and B) healthy!

My recipe is great for sandwiches, wraps, toast, crackers, or honestly just eaten straight from the bowl.

Ingredients

• 6 hard boiled eggs
• 90g low fat cottage cheese
• 10g Dijon mustard
• Zest & juice of ½ lemon
• 50g red onion, finely diced
• 1 scallion, sliced
• 3g fresh dill, chopped
• 10g capers, chopped
• ½ tsp black pepper
• ½ tsp smoked paprika

Directions

Add a pot of water to a burner on high heat, and once boiling, add in your eggs. Let the eggs cook in the water for 10 minutes. Make an ice bath for the eggs, and once the 10 minutes is up, place the eggs in the water to stop the cooking process.

Dice the red onion, scallion, capers, and dill. 

Once the eggs have cooled, peel them and separate the yolks from the whites. Whip your cottage cheese in a food processor, blender or with an immersion blender.  Add the yolks to a bowl, with whipped cottage cheese. Mix the cottage cheese and yolks until it forms a light yellow paste.

Add the Dijon mustard, lemon zest and juice, black pepper, paprika, and previously minced vegetables to the bowl. Stir until everything is combined.

Dice up the egg whites and gently fold them into the yolk mixture. Let cool, and set, in the fridge for an hour minimum before serving.

Nutrition per serving (makes 5)

Calories: 115

Protein: 9g

Carbohydrates: 3

Fat: 7