Higher Protein Egg Salad | Just add COTTAGE CHEESE

Greek yogurt

🥗Healthier: cottage cheese

💰Cheaper: sour cream

Cottage cheese adds protein with fewer calories.

mustard

🥗Healthier: honey mustard

💰Cheaper: yellow mustard

Yellow mustard is often less expensive.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onions add freshness at a lower cost.

Put 4 eggs in a pot of cold water, covering them completely.

Bring the pot to a boil and set a timer for 6 minutes once boiling.

After 6 minutes, remove the pot from heat but leave the eggs in the hot water for another 5 minutes.

Rinse the eggs in cool water and place them in the fridge to cool.

Chop the cooled eggs into small pieces, leaving some larger chunks for texture.

Chop a couple of pieces of celery and add them to the bowl with the eggs.

Chop about 2 tablespoons of white onion and add it to the bowl.

Chop a few slices of dill pickle and add them to the bowl for tanginess.

Blend the cottage cheese using an immersion blender until smooth.

Spoon the blended cottage cheese into the bowl with the eggs and mix until combined.

Add a splash of pickle juice, a little dill, and black pepper to taste, omitting salt due to the saltiness of the pickles and cottage cheese.

Mix everything until well combined and adjust the consistency with lemon juice if needed.

Serve the egg salad in lettuce wraps, rolling them up and slicing in half.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens