Little Sunny Kitchen · by Diana
Cottage Cheese Egg Salad
NUTRITION · PER SERVING87M COOK
CAL 6%·PRO 22%
CARBS 5G15% OF CAL
1G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 7G48% OF CAL
3G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy egg salad made with cottage cheese instead of mayo, seasoned with dill and paprika, and filled with crunchy celery and red onion. Served on crackers, bread, or wraps.
starteramericansaladeggs⚙️ food processor🌀 blendergluten freevegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 large eggs
- 8 ounces full-fat cottage cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (plus more for garnish)
- Salt and ground black pepper (to taste)
- 2 ribs celery (finely diced)
- ½ medium red onion (finely diced)
- 1 tablespoon fresh dill (chopped, plus more for garnish)
At a glance
PER SERVING · TIME 87M
CAL 6%·PRO 22%
CARBS 5G15% OF CAL
1G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 7G48% OF CAL
3G 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
- 12m
- Sodium
- 358mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 189mg
- Calcium
- 68mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 358MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.