Description
Cottage cheese egg salad is a creamy, flavorful twist on the classic egg salad that will invigorate your lunch routine. Combining fluffy hard-boiled eggs and smooth cottage cheese with crunchy veggies creates a satisfying dish that’s easy to prepare. Enjoy it on its own, as a sandwich filling, or served on crisp lettuce leaves—this versatile recipe is perfect for picnics, gatherings, or quick meals at home.
Ingredients
Scale
- 4 hard-boiled eggs
- 1 cup low-fat cottage cheese
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tsp Dijon mustard
- 2 tbsp fresh dill or parsley (chopped)
- Salt and pepper to taste
Instructions
- Boil the eggs for 10-12 minutes until hard-boiled. Transfer them to cold water to cool.
- While the eggs cool, chop the celery and red onion finely.
- Once cooled, peel and chop the eggs into chunks.
- In a large bowl, combine chopped eggs, cottage cheese, celery, onion, Dijon mustard, herbs, salt, and pepper; mix gently until well combined.
- Adjust seasoning to taste and serve on whole-grain bread or lettuce.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (121g)
- Calories: 140
- Sugar: 3g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 186mg