Fit Foodie Finds · by Lee Funke★ 5.0 (1)
Cottage Cheese Egg Salad Recipe
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 34%
CARBS 4G8% OF CAL
0G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 11G52% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A protein-rich egg salad made with cottage cheese instead of mayo for extra protein and a lighter profile. Creamy with pickles, mustard, and dill. A simple lunch option.
sideamericansaladeggs🍲 stockpotgluten freevegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 large eggs
- ¼ cup 2% plain Greek yogurt
- ½ cup 2% cottage cheese
- 3 teaspoons Dijon mustard
- 1 tablespoon pickle juice
- ⅓ cup diced dill pickles
- ½ teaspoon sea salt
- 1.5 tablespoons chopped fresh dill
- ⅓ cup chopped green onion
- Freshly ground pepper
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 34%
CARBS 4G8% OF CAL
0G FIBER0G ADDED2G INTRINSIC1G OTHER2G TOTAL SUGAR
FAT 11G52% OF CAL
4G SAT7G 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
- 20m
- Cook
- 10m
- Sodium
- 417mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 224mg
- Calcium
- 107mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 417MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.