Description
Cottage Cheese Egg Salad is a creamy, protein-packed twist on the traditional egg salad, making it perfect for lunch or snacks. With vibrant textures and flavors, this versatile dish can be enjoyed in sandwiches, on crackers, or as a fresh dip. Easy to prepare and customizable, it’s sure to impress your family and friends while elevating your lunch game.
Ingredients
Scale
- 6 hard-boiled eggs
- 1 cup cottage cheese (full-fat or low-fat)
- 2 tablespoons mayonnaise (or Greek yogurt)
- 1 teaspoon Dijon mustard
- 1/2 cup chopped celery
- 1/4 cup sliced green onions
- Salt and pepper to taste
Instructions
- 1. Boil the eggs: Place eggs in a pot of cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat; let sit for 12 minutes. Transfer to an ice bath.
- 2. Prepare ingredients: While eggs cool, chop celery and green onions.
- 3. Peel and chop eggs: Once cooled, peel and chop the eggs into small pieces.
- 4. Mix ingredients: In a large bowl, combine chopped eggs, cottage cheese, mayonnaise, mustard, celery, and green onions. Season with salt and pepper.
- 5. Chill salad: Cover and refrigerate for about 30 minutes to enhance flavors.
- 6. Serve: Enjoy on toasted bread or as a dip with crackers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 210
- Sugar: 3g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 370mg