Ingredients
2 large hard-boiled eggs
½ cup cottage cheese (preferably 2% or full-fat)
1 teaspoon Dijon or whole grain mustard
(Optional: salt, black pepper, chopped chives or green onions)
Instructions
Boil the Eggs (if not pre-cooked):
Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9–10 minutes. Transfer to an ice bath to cool, then peel.Chop or Mash the Eggs:
Finely chop or lightly mash the eggs in a medium mixing bowl, depending on your preferred texture.Mix Cottage Cheese and Mustard:
In a separate small bowl, stir together the cottage cheese and mustard until smooth and combined.Combine Everything:
Fold the cottage cheese mixture into the chopped eggs. Stir until evenly blended. Add a pinch of salt and pepper if needed.Serve:
Enjoy as a salad, sandwich filling, or wrap. Optionally garnish with chopped chives or green onions.
Notes
For a smoother texture, blend the cottage cheese before mixing.
To reduce sodium, use low-sodium cottage cheese and mustard.
Store in an airtight container in the fridge for up to 3 days.
Easily double or triple the recipe for batch meal prep.
Add-ins like avocado, dill pickles, or herbs can customize the flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-cook (if eggs pre-boiled)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion (half the recipe)
- Calories: 170 kcal
- Sugar: 1g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 200mg