This Cottage Cheese Egg Salad replaces mayonnaise with cottage cheese. It results in a healthier, protein-packed alternative to the classic egg salad, without losing any of its creamy texture or delicious flavour. Perfect in sandwiches or lettuce cups, on bagels or crackers, or simply eaten straight from the bowl.
A tub of cottage cheese is a fantastic fridge staple, perfect for snacking on or using in both sweet and savoury dishes.
In this recipe, it's a protein-rich alternative to mayonnaise. It also works great in a creamy dip, like this peanut butter cottage cheese, as a protein addition to smoothies - try our cottage cheese and berry smoothie - and also works as a delicious alternative to a white sauce in this red lentil lasagne.
Large eggs, both the egg whites and yolks are used.
I use, and recommend, full-fat cottage cheese but you can replace it with low-fat cottage cheese.
Adds depth of flavour.
Makes the salad fresh and flavourful. I do not recommend skipping but you can replace it with other fresh herbs such as fresh dill or cilantro (coriander) for a different flavour profile.
Adds a mild onion flavour without overpowering the dish. If you prefer you can replace it with green onion or finely chopped red onion.
Brightens the salad, freshly squeezed is best.
