Homemade Cottage Cheese Egg Salad
Forget the heavy, traditional versions of the past; this High Protein Cottage Cheese Egg Salad is a modern, lightened-up revelation that will completely change your lunch game. By swapping out traditional mayonnaise for creamy, whipped cottage cheese, you get all the velvety texture you love but with a massive boost of protein and zero oily aftertaste.
Ingredients
- 4 Large hard-boiled eggs chopped
- ½ cup Low-fat or full-fat cottage cheese
- 1 tsp Dijon mustard
- 2 tbsp Fresh chives or green onions sliced
- ¼ tsp Sea salt
- ¼ tsp Black pepper
- 2 slices Sourdough bread toasted
- Optional: Sliced avocado for serving
Instructions
- Place the hard-boiled eggs in an ice bath to cool, then peel and chop into uniform pieces.
- In a medium bowl, combine the cottage cheese, Dijon mustard, salt, and pepper.
- For a smoother texture, blend the cottage cheese mixture before adding the eggs.
- Gently fold the chopped eggs and chives into the creamy mixture.
- Taste and adjust seasoning as needed.
- Top toasted sourdough with sliced avocado, then pile on a generous portion of the egg salad.
- Garnish with extra chives and serve immediately.