Recipe

Avocado Egg Salad (with Cottage Cheese)

A protein-packed egg salad enriched with creamy avocado, rinsed cottage cheese, and a bright lemon-dill dressing.

Avocado Egg Salad (with Cottage Cheese)

Total time

40 min

Servings

6

Net carbs

4.4g

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Ingredients

What you need

Adjust servings

6 servings
6
  • 6 boiled eggs
  • 1 cup cottage cheese, rinsed with cold water and drained
  • 1 cup sliced celery (inner small pieces of celery preferred)
  • ½ cup sliced green onions, white and green parts (more or less to taste)
  • 2 avocados, peeled and diced
  • 1 T fresh-squeezed lemon juice, for tossing with avocado (I used my fresh-frozen lemon juice, see notes)
  • salt to taste, for salting avocado (I used Vege-Sal, see notes)
  • fresh-ground black pepper and salt to taste for seasoning finished salad
  • ½ cup mayo
  • 1 T Dijon mustard (or use any mustard you prefer)
  • 1 T fresh-squeezed lemon juice
  • ½ tsp dried dill weed
  • ½ tsp celery seed

Instructions

How to cook it

Prep timer

40:00

Cooking cue

Cook eggs just until set so they stay tender instead of rubbery.

  1. Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
  2. 1. Hard-boil 6 eggs using your preferred method, then cool completely, peel, and cut into bite-sized pieces.
  3. 2. Rinse 1 cup cottage cheese under cold water in a fine-mesh strainer and drain thoroughly.
  4. 3. Whisk together mayo, Dijon mustard, 1 tablespoon lemon juice, dried dill weed, and celery seed to make the dressing; slice celery and green onions.
  5. 4. Peel and dice the avocados, then toss in a large bowl with 1 tablespoon lemon juice and a generous pinch of salt.
  6. 5. Add chopped eggs, drained cottage cheese, celery, and green onions to the avocado, then gently stir to combine.
  7. 6. Fold in the dressing (start with half and add more to taste), then season with salt and black pepper.
  8. Cook eggs just until set so they stay tender instead of rubbery.
  9. 7. Serve immediately or refrigerate; the salad keeps well overnight and can be enjoyed in lettuce wraps, pita bread, or over greens.

Source & attribution

Kalyn's Kitchen · IMPORTED

https://diet.driv.space/recipes/avocado-egg-salad-with-cottage-cheeseKalyn's Kitchen reference: https://kalynskitchen.com/low-carb-high-protein-avocado-egg-salad/

Rated 4.5/5 from 31 ratings on Kalyn's Kitchen. Method rewritten in-house; see source for the publisher's original.