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Cottage Cheese Egg Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 65 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 2 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

A light and refreshing Cottage Cheese Egg Salad that combines creamy cottage cheese with chopped hard-boiled eggs, crisp celery, and a tangy mustard-lemon dressing. Perfect for a healthy lunch or a protein-packed snack, this salad offers a delicious twist on the classic egg salad with the addition of cottage cheese for extra creaminess and nutrition.

Ingredients

Scale

Egg Salad

  • 6 hard-boiled eggs
  • 1 cup cottage cheese
  • 1/2 cup celery, diced
  • 1/4 cup chives or green onions, finely chopped
  • 1 tablespoon mustard
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Chili flakes, for topping

Instructions

  1. Boil the Eggs: Place the eggs in a pot of water and bring to a boil. Cook for 10 to 12 minutes to achieve perfectly hard-boiled eggs. Remove from heat and let them cool slightly before peeling.
  2. Chop Eggs: Peel the eggs and chop them into small pieces. Transfer the chopped eggs to a large mixing bowl.
  3. Add Ingredients: Add the diced celery, finely chopped chives or green onions, cottage cheese, mustard, and lemon juice to the bowl with the eggs.
  4. Season: Season the mixture with salt and freshly ground black pepper according to your taste.
  5. Mix Gently: Gently mix all ingredients together until well combined, ensuring the cottage cheese and mustard are evenly distributed.
  6. Chill and Serve: You can serve the salad immediately or refrigerate it for a short time to allow the flavors to meld. Just before serving, sprinkle with additional chives and a pinch of chili flakes for an optional spicy kick.
  7. Serving Suggestions: Enjoy the salad on its own, spooned onto toast, or as a filling for sandwiches for a satisfying meal.

Notes

  • Use fresh eggs for the best flavor and texture.
  • Adjust the amount of mustard and lemon juice to your taste preferences for more tang or creaminess.
  • Chili flakes are optional and can be omitted if you prefer a milder salad.
  • This salad can be stored in the refrigerator for up to 2 days in an airtight container.
  • For a gluten-free option, enjoy it without bread or use gluten-free toast.

Nutrition

  • Serving Size: 1/2 recipe (approximately 1 cup)
  • Calories: 210
  • Sugar: 2g
  • Sodium: 320mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 22g
  • Cholesterol: 290mg

Find it online: https://emilyquickdinners.com/cottage-cheese-egg-salad-recipe-2/