Description
Creamy Cottage Cheese Egg Salad is a refreshing and nutritious twist on the classic egg salad. This delightful dish combines creamy cottage cheese, hard-boiled eggs, and crunchy vegetables for a satisfying flavor experience. Perfect for picnics, quick lunches, or as a healthy snack, this egg salad is easy to prepare and customizable to suit your preferences. Enjoy it in sandwiches, wraps, or simply on its own with crackers.
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese (full-fat or low-fat)
- 1/2 cup finely chopped celery
- 1/4 cup diced red onion
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Boil the eggs by placing them in a pot covered with cold water. Bring to a rolling boil over medium heat, cover, remove from heat, and let sit for 12 minutes. Transfer eggs to an ice bath to cool.
- Once cooled, peel and chop the eggs into small pieces.
- In a large mixing bowl, combine chopped eggs, cottage cheese, celery, red onion, mayonnaise, and Dijon mustard. Mix until well combined.
- Season with salt and pepper according to taste.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 160
- Sugar: 3g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg
Keywords: Customize your egg salad by adding diced pickles or fresh herbs like dill for added flavor. This salad can be stored in an airtight container in the fridge for up to three days.