Description
A creamy, protein-packed egg salad made with blended cottage cheese instead of mayo. Perfect for sandwiches, crackers, or fresh veggies, this low-fat, high-protein spread offers a fresh texture and clean flavor. Ready in 22 minutes!
Ingredients
Large Eggs, hard-boiled and peeled
8 count
Low-fat Cottage Cheese
1 cup
Dijon Mustard
2 tablespoons
Fresh Chives, finely minced
3 tablespoons
Smoked Paprika
1/2 teaspoon
Sea Salt & Black Pepper, to taste
Instructions
Boil eight large eggs in a pot of water for exactly 10 minutes
Transfer eggs to an ice water bath for 5 minutes to cool
Peel the eggs under cold running water
Process cottage cheese in a food processor until smooth
Chop hard-boiled eggs into half-inch cubes
Combine eggs, cottage cheese, Dijon mustard, chives, and smoked paprika in a bowl
Mix thoroughly until well combined and adjust seasoning to taste
Notes
Make ahead: Store in an airtight container in the refrigerator for up to 3 days
For smoother texture, blend all ingredients in a food processor
Serve with whole grain bread, rice cakes, or fresh vegetables like bell peppers and cucumbers
- Prep Time: 10
- Cook Time: 12
- Category: Breakfast recipes
- Method: Mixing
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1/4 recipe (90g)
- Calories: 190
- Sugar: 1g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 160mg