iFoodReal · by Olena Osipov★ 4.9 (9)
Cottage Cheese Egg Salad
NUTRITION · PER SERVING30M COOK
CAL 6%·PRO 23%
CARBS 4G11% OF CAL
0G FIBER0G ADDED3G INTRINSIC0G OTHER3G TOTAL SUGAR
FAT 6G47% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, protein-packed salad of hard-boiled eggs and cottage cheese with pickles and fresh dill, no mayo needed. Tangy and light with good texture. Great for sandwiches or as a dip.
mainamericansaladeggs🥘 pressure cooker💨 air fryergluten freevegetarian
View the full recipe on iFoodReal →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 hard boiled eggs (chopped)
- 1/4 cup pickles (finely chopped)
- 1 large celery stalk (finely chopped)
- 3 tablespoons red onion (finely chopped)
- 2 tablespoons dill (finely chopped)
- 1 1/4 cups cottage cheese (I used 2%)
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
At a glance
PER SERVING · TIME 30M
CAL 6%·PRO 23%
CARBS 4G11% OF CAL
0G FIBER0G ADDED3G INTRINSIC0G OTHER3G TOTAL SUGAR
FAT 6G47% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 417mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 156mg
- Calcium
- 81mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 417MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.