Cottage Cheese Egg Salad Recipe
A light and creamy Cottage Cheese Egg Salad that’s perfect for a healthy lunch or snack. Combining protein-rich hard-boiled eggs with tangy cottage cheese, fresh celery, and zesty mustard and lemon juice, this salad is flavorful and easy to prepare, making it an excellent choice for a quick and nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Eggs and Cottage Cheese
- 6 hard-boiled eggs
- 1 cup cottage cheese
Vegetables and Herbs
- 1/2 cup celery, diced
- 1/4 cup chives or green onions, finely chopped
Seasonings
- 1 tablespoon mustard
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Chili flakes, for topping
Instructions
- Boil the Eggs: Boil the eggs for 10 to 12 minutes until hard-boiled. Allow them to cool slightly before peeling off the shells.
- Chop the Eggs: Chop the peeled eggs into small pieces and place them into a large mixing bowl.
- Add Vegetables and Cottage Cheese: Add the diced celery, finely chopped chives or green onions, and cottage cheese to the bowl with the eggs.
- Add Seasonings: Mix in the mustard and lemon juice. Season the mixture with salt and pepper according to your taste.
- Mix Gently: Gently stir all ingredients together until well combined, making sure not to mash the eggs too much.
- Chill (Optional): You can serve the salad immediately or refrigerate it for a short time to let the flavors meld together.
- Garnish and Serve: Just before serving, sprinkle extra chopped chives and a pinch of chili flakes on top for a flavorful kick.
Notes
- Use fresh eggs for the best taste and texture.
- Adjust the amount of mustard and lemon juice based on your flavor preference.
- Chili flakes are optional but add a nice spicy contrast.
- This salad pairs well with whole grain bread or as a filling for wraps.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days for optimal freshness.
Nutrition
- Serving Size: 1/4 of the recipe (about 1 cup)
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 210mg
Keywords: Cottage cheese egg salad, easy egg salad, healthy egg salad, protein salad, low fat salad
Find it online: https://chefmilacook.com/cottage-cheese-egg-salad-recipe/
