Cottage Cheese Egg Salad
This Cottage Cheese Egg Salad is a nutritious and creamy twist on a classic egg salad. With the addition of cottage cheese, this dish becomes a protein powerhouse that is perfect for a light lunch or as a spread on whole-grain toast. It’s easy to prepare and deliciously satisfying.
Equipment
- 1 medium saucepan
- 1 mixing bowl
- 1 cutting board
- 1 airtight container
Ingredients
- 6 large eggs
- 1 cup cottage cheese low-fat or full-fat
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 stalk celery finely chopped
- ¼ cup green onions sliced
- salt to taste
- pepper to taste
- fresh dill or parsley optional, for garnish
Instructions
- Place the eggs in a medium saucepan, cover with water, and bring to a boil over medium-high heat.
- Once the water boils, cover the saucepan and remove it from heat. Let the eggs sit covered for 10 minutes.
- After 10 minutes, drain the hot water and transfer the eggs to a bowl of ice water to cool completely.
- Once the eggs are cool, peel and chop them into small pieces using a chef's knife on a cutting board.
- In a mixing bowl, combine cottage cheese, mayonnaise, Dijon mustard, chopped celery, and sliced green onions. Stir well to combine.
- Add the chopped eggs to the mixture and gently fold them in until everything is well combined.
- Season the salad with salt and pepper to taste. Optionally, add fresh dill or parsley for extra flavor.
- Serve immediately or refrigerate for up to 2 days in an airtight container for flavors to meld.
Notes
Feel free to customize your egg salad by adding other vegetables like bell peppers or pickles.
For a lower-calorie version, reduce the amount of mayonnaise or substitute it with Greek yogurt.
This egg salad pairs wonderfully with whole-grain bread, crackers, or fresh veggies for dipping.