While the cost of eggs has increased recently, they are still a more budget-friendly choice than other animal sources of protein. In this recipe, we are going to bulk the protein up even more by replacing the mayonnaise with cottage cheese. This also decreases the fat content significantly.

Cottage cheese is certainly having a moment right now with popularity, and rightly so, it is high in protein and low in carbohydrates. Eggs are also high in protein – a single egg provides about six grams of high-quality protein, containing all nine essential amino acids. Eggs also contain two antioxidants, lutein and zeaxanthin, along with vitamin A, which all have major benefits for eye health. While egg yolks are high in cholesterol, studies have shown that the cholesterol in eggs has a minimal impact on blood cholesterol levels so eggs can be part of a heart healthy diet.

Ingredients:

• 8 hard boiled eggs, peeled and chopped
• 3/4 cup low fat cottage cheese
• 2 Tbsp. Dijon mustard
• 2 green onions, chopped
• 2 stalks celery, finely diced
• 1/4 tsp. paprika
• Salt and pepper to taste

Directions:
1. Hard boil eight eggs. Peel, chop and place in a large mixing bowl.
2. Add cottage cheese. If the texture of cottage cheese bothers you, you can blend it up in a blender or food processor until smooth.
3. Mix in the Dijon mustard, green onions, celery and seasoning. Top with a little extra paprika for color.
4. Enjoy with fresh vegetables, crackers or on a salad. Healthy and delicious!

Watch Laura make the recipe here.

Forge is delighted to partner with Laura Rutledge, MA, RDN, CSO, a Registered Dietician Nutritionist who focuses on oncology nutrition for during and after cancer diagnosis and treatment. For more information and recipes from Laura check out Nourishing Plate.