Description
Egg Salad with Cottage Cheese is a creamy, protein-rich twist on the classic egg salad. It blends chopped hard-boiled eggs with cottage cheese, mustard, and herbs for a light yet satisfying meal that’s perfect on toast, in wraps, or by the spoonful.
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup cottage cheese (small curd preferred)
- 1 tsp Dijon or yellow mustard
- 2 tbsp green onions or chives, finely chopped
- 1 tbsp fresh dill or parsley (optional)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 tsp lemon juice (optional)
- Pinch of paprika (optional, for garnish)
Instructions
- Peel and chop hard-boiled eggs and place them in a mixing bowl.
- Add cottage cheese, mustard, green onions or chives, herbs (if using), salt, pepper, and lemon juice (if using).
- Mix until well combined, keeping the texture slightly chunky.
- Taste and adjust seasonings as needed.
- Chill in the fridge for a few minutes if desired, then serve cold with a sprinkle of paprika or extra herbs.
Notes
- Mash eggs more for a smoother spread or leave chunkier for texture.
- Add diced celery for crunch or a dash of hot sauce for spice.
- Use Greek yogurt along with cottage cheese for extra creaminess.
- Everything bagel seasoning makes a fun, flavorful topping.
- Best served cold; do not reheat.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 160
- Sugar: 1g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 280mg
