This is one of those foods I wouldn’t dream of eating as a child, but now as an adult can’t get enough of. Summer seems like the perfect time for this egg salad recipe. Boil some eggs to keep in the fridge for an easy lunch. Or make this egg salad ahead of time and pack it for a day at the beach, lake, or water park.
Cottage cheese has become one of my favorite ingredients. I especially love this Good Culture brand. Oh my gosh it’s the best! The first time I bought it I didn’t love it. I tend to do this with all my favorite things. It has a different consistency than most cottage cheese (which I now love about it) and just overall different taste. When I eat my old favorite, Knudson now, it seems sweet and just weird. I find this at Kroger stores and Target if you want to try it. Target usually always has these snack size ones that are just the right amount for this recipe or for pairing with some Pop Corners chips. If you haven’t tried Pop Corners with cottage cheese, you’re missing out on a great high protein snack!
If you don’t want to boil eggs on the stove, have to wash your whole instant pot, or start your oven, this egg cooker is very convenient. It’s something I ordered for Chad for Christmas thinking it would just be something silly, but he uses it ALL the time. The kids actually use it also, they love hard boiled eggs.
Cottage cheese is a nice addition to this egg salad because it boosts the protein so much. It also significantly reduces the need for extra mayo, resulting in less fat overall. If you’re not a cottage cheese fan I get it, I think the egg salad hides the cottage cheese well in this one.
Do the macros include the bread pictured?
No. The macros for this one is just for the egg salad so you can put it on whatever you like. It’s great on bread, rice cakes, or you can eat it with crackers or chips.
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- 8 large eggs (fresh eggs peel better)
- 1/2 tablespoon mustard
- 5.3 oz container Good Culture Cottage Cheese (19p/3c/3f)
- 2 stalks green onions, diced
- celery salt
- dried dill
- salt & pepper
- Place eggs in a large pot of water. Bring to a boil, cover with a lid, turn off the heat and let them cook for 12 minutes. Fill a large bowl with ice and water. Use tongs to remove the eggs from the hot water and immerse gently into the prepared ice water to cool for about 10 minutes. Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell and pat dry.
- Begin slicing up your hard boiled eggs and place in a small mixing bowl. Discard 2 of the egg yolks so you’re only using 6 yolks total.
- Add the mustard, cottage cheese, green onions, and spices. Mix well. I don’t measure the spices when making this one, sorry! I recommend a pinch of each and adding extra as you see fit.
- Put over the top of your favorite bread or a rice cake! Top with some extra green onions and paprika.
Amount Per Serving:
|% Daily Value*|
|Total Fat 11||16.9%|
|Total Carbohydrate 1.2||0.3%|
|Dietary Fiber 0||0|
|Vitamin A||Vitamin C|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Stay Fit Mom
Hi there, love your recipes! Just a quick question….I’d like to cut back on the fat, do you think it would still taste good if I only used 4 egg yolks. I love the other stats, but always run out of fats! Thank you!
I mean it definitely won’t taste as good, but I’m sure it would be fine.