Description
This high protein cottage cheese egg salad includes all of the classic ingredients, plus an extra protein kick thanks to cottage cheese! Low carb and great for lunch.
Ingredients
Units
Scale
- 6 large eggs
- 1/2 cup blended cottage cheese
- 2-3 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon sea salt
- Freshly ground black pepper
- 1/4 cup finely diced red onion
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon capers or anchovies
- 1/8 teaspoon paprika, for garnish
Instructions
- Carefully add the eggs to a pot. Pour in water until eggs are submerged by at least 2 inches of water. Bring to a boil over high heat. Boil for 10 minutes. Carefully remove eggs with a slotted spoon and immediately transfer to a bowl filled with ice water. Once cool enough to handle, gently crack shells and remove.
- Chop hard-boiled eggs into 1/4-inch pieces. Add to a large bowl along with blended cottage cheese, mustard, lemon juice, salt, black pepper, red onion, chives, parsley, and capers. Stir until egg pieces are coated and everything seems well-mixed.
- Refrigerate until ready to eat. Will keep in the fridge, covered, for up to a week.