Easy Cottage Cheese Egg Salad
Skip the heavy, greasy mayonnaise deli pots that sit like a brick in a slow-emptying stomach. This easy egg salad swaps mayo for ¾ cup of smooth low-fat cottage cheese whisked with golden mustard, lemon, and dill, delivering a massive 28g of complete protein in a cool, light, comforting bowl.
Ingredients
- 2 large eggs, hard-boiled and coarsely chopped
- ¾ cup low-fat cottage cheese (~185g)
- 1 tsp golden mustard (or mild Dijon mustard) (5 ml)
- ½ tsp lemon juice (2.5 ml), (brightens the flavour and cuts through the richness)
- ¼ tsp dried dill (or 1 tsp finely chopped fresh dill)
- ¼ tsp salt (or Ina Paarman’s Seasoned Sea Salt)
- pinch freshly cracked black pepper, to taste
Instructions
- Prep the Dressing Base: In a small mixing bowl, combine the smooth cottage cheese, golden mustard, lemon juice, dried dill, salt, and black pepper. Stir briskly with a fork or mini whisk until velvety, uniform, and creamy.
- Fold in the Eggs: Add the coarsely chopped hard-boiled eggs directly to the bowl. Gently fold them into the creamy cottage cheese dressing using a spoon, keeping some egg texture intact rather than mashing it into a paste.
- Chill & Serve: Enjoy immediately, or cover and chill in the fridge for 15 to 20 minutes to let the flavours marry together.
Notes
GLP-1 Recipe Snapshot (full recipe / 1 serving):
- 🔥Calories: ~303 kcal
- 🍗 Protein: ~32g
- 🌾 Carbohydrates: ~6.5g
- 🥑 Fat: ~13.5g (Gentle, low-fat profile to prevent GLP-1 reflux)
- 🪙 Estimated Cost: ~R17 per portion **
