Eating Bird Food · by Brittany Mullins★ 5.0 (1)
Cottage Cheese Egg Salad
NUTRITION · PER SERVING10M COOK
CAL 9%·PRO 32%
CARBS 3G6% OF CAL
0G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 12G56% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A protein-packed egg salad made with cottage cheese instead of mayo. It's creamy, tangy, and lighter than traditional versions. Eat it with crackers, in a sandwich, or over greens.
mainamericansaladeggsgluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 hard boiled eggs (chopped)
- ½ cup full fat plain cottage cheese (blended)
- 2 Tablespoons chives (finely chopped)
- 1 Tablespoon dijon mustard
- 1-2 teaspoons lemon juice
- ¼ teaspoon ground black pepper
- ¼ teaspoon fine sea salt
At a glance
PER SERVING · TIME 10M
CAL 9%·PRO 32%
CARBS 3G6% OF CAL
0G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 12G56% OF CAL
4G SAT8G 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
- 10m
- Sodium
- 453mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 169mg
- Calcium
- 77mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 453MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.