This cottage cheese egg salad is creamy and soothing while also being high in protein and vegetables. This dish is a healthier alternative to the classic, but it still tastes great.
It's a healthier form of egg salad. It contains vegetables, high protein from eggs and low-fat cottage cheese, and fresh herbs.
This recipe, which is free of mayonnaise, is minimal in carbs and calories, making it a healthier option while still tasting good.
I frequently use Greek yogurt to lighten mayonnaise and provide protein, as in this celery root remoulade and salmon quinoa salad.
This recipe is simple to make! It's ideal for meal prep and versatile, since it may be eaten as is, with crackers, on top of greens, in a wrap, on toast, or as a sandwich.
This cottage cheese egg salad is incredibly pleasant and filling. It's creamy, crispy, and bursting with flavor.
I enjoy incorporating cottage cheese into recipes because of its high nutritious profile, such as in this crustless quiche.
Hard boiled eggs: you can use extra egg whites and discard some of the yolks if you choose. Make sure they've been cooked and cooled before chopping them.
I used my veggie chopper since I adore it and it makes the work so much easier, but it is not required.