Description
Cottage Cheese Egg Salad is a delicious and nutritious dish that combines creamy cottage cheese with the classic flavors of egg salad. Packed with protein and vibrant vegetables, this refreshing salad is perfect for sandwiches or as a light snack. Easy to prepare in just 15 minutes, it’s an ideal choice for picnics, lunchboxes, or quick meals. Treat yourself to a bowl of this delightful salad and enjoy the harmony of textures and flavors that will satisfy your cravings any day of the week.
Ingredients
Scale
- 4 large hard-boiled eggs
- 1 cup cottage cheese (full-fat or low-fat)
- 1/2 cup diced celery
- 2 tablespoons chopped green onions
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
Instructions
- Boil the eggs for 10-12 minutes until hard-boiled. Cool them in cold water, peel, and chop into bite-sized pieces.
- In a mixing bowl, combine the chopped eggs and cottage cheese, stirring gently.
- Add diced celery and chopped green onions to the mixture.
- Stir in Dijon mustard along with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve on sandwiches, over greens, or enjoy straight from the bowl.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg
Keywords: - For a tangy twist, substitute cottage cheese with Greek yogurt. - Add fresh herbs like dill or chives for extra flavor. - Store leftovers in an airtight container in the fridge for up to three days.