A creamy, protein-packed twist on classic egg salad made with cottage cheese and served in crisp lettuce leaves for a low-carb, refreshing meal.

Scale

6 hard boiled eggs, chopped

½ cup cottage cheese

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

2 tablespoons chopped green onions

Salt and pepper to taste

8 large romaine or butter lettuce leaves

1. Chop eggs and place in a bowl.

2. Add cottage cheese, mayonnaise, mustard, green onions, salt, and pepper.

3. Mix until creamy and combined.

4. Spoon egg salad into lettuce leaves.

5. Garnish with extra green onions.

6. Serve immediately or refrigerate.

Drain excess liquid from cottage cheese for best texture.

Chill egg salad before serving for maximum flavor.

Keep lettuce and egg salad separate if making ahead.

Keywords: cottage cheese egg salad, lettuce wraps, low carb lunch, healthy egg salad, high protein wraps