You won’t miss the mayo in this easy Cottage Cheese Egg Salad recipe. It’s a filling lunch or a hearty snack whenever you need a protein boost!
INGREDIENTS
- 2 hard-boiled eggs**, coarsely chopped
- 3/4 cup cottage cheese*
- 1 teaspoon golden mustard
- 1/4 teaspoon salt
- 1/4 teaspoon dried dill
- 1/2 teaspoon lemon juice
INSTRUCTIONS
Combine all ingredients in a small bowl. Refrigerate until ready to serve
NOTES
*A thicker cottage cheese works best here. I highly recommend using Friendship Dairies if it’s available in your area. If yours contains more liquid, let it drain in a fine sieve before mixing.
If you’re not making hard-boiled eggs in the Instant Pot, you should be! Never have another hard-to-peel egg again! Here’s the 3-Quart Instant Pot I use.
