High Protein Cottage Cheese Egg Salad

This High Protein Cottage Cheese Egg Salad combines chopped eggs, dill pickles, mayo, mustard, and spices, with the creamy addition of cottage cheese for extra protein. Perfect for sandwiches or crackers, it's a quick, nutritious option for lunches or easy dinners. Enjoy the delicious, high-protein twist!
Recipe courtesy of Ally's Sweet and Savory Food

Prep Time

20 minutes

Serves

Cook Time

N/A

Difficulty

easy

Ingredients

8 eggs, hard-boiled
3/4 cup AE Dairy Old Fashioned Cottage Cheese
1/8 cup dill pickles, finely chopped
2 tbsp dill pickle juice
1/3 cup mayonnaise
2 tbsp yellow mustard
1 tsp salt
1/2 tsp pepper
1/2 tsp dried dill
1 tsp dried onion flakes
1/2 tsp garlic powder

Directions

1

To hard boil the eggs – place the eggs in a pot of cold water and bring it to a boil. Boil for 10 minutes. Remove the eggs and place them into an ice bath for 5 minutes, then peel and set aside.
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2

In a boil chop the eggs and cottage cheese together with a pastry blender, potato masher or fork, until they are in small pieces.
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3

Add in the chopped pickles, pickle juice, mayo, mustard and spices – stir to combine.
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4

Refrigerate for 30 minutes before eating.
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5

Keep the egg salad covered in the fridge for up to 3 days.
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