Egg Salad With Bacon and Cottage Cheese
With creamy cottage cheese instead of mayo and a sprinkle of savory bacon bits, this recipe is protein-packed and totally addictive. Perfect for sandwiches, with crackers, or straight out of the bowl with a spoon.
Egg salad is already one of the ultimate comfort foods, but adding bacon bits and creamy cottage cheese takes it to a whole new level. It’s hearty and packed with flavor while still being light! Here’s everything you’ll need and how to make it.
What You’ll Need
Equipment
- Rapid egg cooker: Optional, but my favorite tool for quick and easy hard boiled eggs.
Ingredients
- Large eggs: I recommend store-bought – they peel much easier than farm fresh eggs.
- Bacon bits: Love the Hormel applewood smoke kind.
- 2% low fat cottage cheese
- Chives: Fresh chives add so much flavor – don’t skip!
- Mustard
- Apple cider vinegar
- Honey
- Salt and pepper: To taste.
How To Make It
- Boil the eggs: As mentioned above, my favorite tool to boil eggs fast is this rapid egg cooker. It’s so quick and they come out perfect every time. You can also cook for about 11-12 minutes in some boiling water.
- Chop eggs and chives: The only chopping you’ll have to do for this entire recipe is the eggs and chives!
- Mix everything together: In a mixing bowl, add eggs, bacon bits, cottage cheese, chives, mustard, apple cider vinegar, honey, salt and pepper. I usually end up adding about 1 tsp salt and 1/2 tsp pepper. Mix everything together until combined and enjoy!
I love this salad most cold so I let it sit in the fridge for a few hours before eating. However, if I’m using boiled eggs from the day before it’s pretty chilled as is.
To Serve
This egg salad is delicious on a sandwich, in lettuce cups, or with crackers. My favorite crackers right now are these garlic parmesan good thins.
To Store
Store leftover egg salad in an airtight container in the fridge up to 4 days.
Similar Recipes
As always, be sure to leave a rating and review down below if you try out this egg salad with bacon and cottage cheese! And don’t forget to tag me on IG – always love to hear from you guys and see what you’re cooking up. ♡ Enjoy!
Egg Salad With Bacon and Cottage Cheese
Equipment
- Rapid egg cooker optional
Ingredients
- 12 large eggs hard boiled, chopped
- 1/2 cup bacon bits (56 g)
- 1 cup 2% low fat cottage cheese (226 g)
- 1/4 cup chives (12 g) chopped
- 3 tbsp yellow mustard (45 g) or dijon mustard
- 1 tbsp apple cider vinegar (15 ml)
- 1 tbsp honey (21 g)
- salt and pepper to taste, *see notes
Instructions
- Add all ingredients to a mixing bowl and stir together until combined. Enjoy as a sandwich, in lettuce cups, or with crackers!
Notes
- Salt and pepper: Season with salt and pepper to taste. I typically add about 1 tsp salt and 1/2 tsp black pepper.
Nutrition
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