Egg Salad – High in Protein and Low in Fat and Calories

Egg Salad – Lightened up!

I love egg salad but have always gagged when it comes to mayo! So here is how I make egg salad the whole and clean way. It packs a protein punch without all those fat calories. This makes 2-3 servings depending on your appetite.

  • 2 hard boiled eggs

  • 4 hard boiled egg whites

  • 1/2 cup 2% cottage cheese (I use Daisy or Friendship Brand – no weird preservatives)

  • 2 teaspoons yellow mustard

  • 1/2 teaspoon garlic powder

  • salt and pepper to taste

  • paprika to garnish

Chop the whole eggs and the four egg whites. In a bowl, stir together cottage cheese, mustard, garlic, and s&p. Place eggs into the bowl and fold into cottage cheese mixture.  I love to place my egg salad over mixed greens, sprinkle on paprika, and a little balsamic dressing!

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5 Comments

  1. No mayo? WIN WIN WIN! I hate mayo too, so nice touch. I do detest cottage cheese, also, so any other suggestion for a replacement of that? 😛

    Reply
    • Try all yogurt or half yogurt and half light sour cream. I like the Friendship or Daisy brand. Let me know if you try it and how it turns out!

      Reply
  2. That actually had crossed my mind. It’s pretty thick so I think you’d have to thin it out with some milk maybe. It’s worth a try!

    Reply
  1. Eggs for Breakfast – A Great Way to Fill Up! « Whole to the Core

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