Ingredients
Scale
- 6 hard boiled eggs chopped
- 6 hard boiled egg whites chopped
- 1 cup low-fat cottage cheese optionally blended
- 1 tablespoon dijon mustard
- 3 tablespoons green onion chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Peel and cool the hard boiled eggs, then remove the yolks from 6 of them and discard.
- If using blended cottage cheese, blend it now (adding 1 tbsp milk if too thick).
- Chop the eggs and egg whites using a food chopper or knife and place in a bowl.
- Add the remaining ingredients to the bowl and stir until combined.
- Adjust salt and pepper to taste, serve immediately or store in an airtight container in the fridge.
Notes
For a smoother texture, blend the cottage cheese well before mixing.
This salad can be refrigerated for up to 3 days for easy meal prep.
Serve with lettuce wraps or whole-grain bread for a healthy sandwich option.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 150mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.