Creamy Keto Deviled Egg Salad With Cottage Cheese
A keto-friendly twist on deviled eggs, featuring a creamy cottage cheese base and a tangy, flavorful topping—perfect for a low-carb, high-protein meal.
Ingredients
- 6 large eggs
- 1 cup full-fat cottage cheese
- 2 tablespoons mayonnaise
- 2 tablespoons full-fat Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon everything bagel seasoning plus more for garnish
- 1/2 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Evenly spread 1 cup of full-fat cottage cheese across a serving platter to form a creamy layer for the salad.
- Place 6 large eggs in a medium pot and cover with water. Bring to a boil over high heat, then lower to a simmer and cook for 10 minutes. Transfer eggs to an ice water bath and let cool for 5 minutes.
- Peel the cooled eggs and cut each in half lengthwise. Scoop out the yolks into a mixing bowl and set the egg white halves aside.
- Add 2 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon everything bagel seasoning, and 1/2 teaspoon lemon juice to the yolks. Mash with a fork until smooth. Season with salt and pepper to taste.
- Spoon the yolk mixture into the egg white halves, filling each generously.
- Place the filled egg halves yolk-side up on the cottage cheese base, arranging them neatly.
- Sprinkle extra everything bagel seasoning over the eggs and cottage cheese for added flavor. Serve right away or refrigerate for 20-30 minutes to chill.
Notes
Recipe Notes
- Make-ahead: Prepare the eggs and filling ahead of time, storing them separately. Assemble just before serving to keep the cottage cheese fresh.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed fresh to maintain texture.
- Variation: Mix in chopped chives or dill to the yolk filling for a fresh, herbaceous note.