Low-Carb Egg and Cottage Cheese Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Directions
2 hard-boiled eggs (one yolk can be removed)1/3 cup 1% cottage cheese salt (seasoned salt is best flavor with egg)pepper(Add a little dill, Dijon mustard, paprika or other favorite to give this a little more flavor.)
Hard boil eggs and remove one of the yolks to lower the fat. Chop egg whites and one yolk. Mix in cottage cheese and season to taste. You will have a high-protein, low-fat egg salad in no time.
Nutritional Info Amount Per Serving
- Calories: 148.8
- Total Fat: 6.2 g
- Cholesterol: 189.0 mg
- Sodium: 419.9 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.0 g
- Protein: 19.1 g
Member Reviews
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DANCEYPANTZ
I really enjoyed this filling delight! Being a big fan of egg salad I was a bit wary, but wow! I didn't miss the mayo at all and even used non-fat cottage cheese. Adding a pinch of dill gives it a pickle-ish zip. How cool that you can season this however you want-without caloric penalty!! - 5/10/10
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LPLPLP9
I made this the other day, and there is something about the consistency and blend of tastes that isn't quite right. I did make it to eat on its own, not in a sandwich. I might try it again in a sandwich or wrap to see if it's better that way. - 11/19/08
Reply from GLYNN1 (9/13/09)
Did u use 1% cottage cheese? If you use fat free the texture will not be good like egg salad.