Description
This Cottage Cheese Egg Salad is a protein-packed and creamy spin on traditional egg salad, blending the tang of cottage cheese with tender chopped eggs for a satisfying, lighter option that works as a spread or a stand-alone salad.
Ingredients
- 3 hard‑boiled eggs, chopped
- 1/2 cup cottage cheese (small‑curd or blended until smooth)
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh chives or green onions
- Salt and pepper to taste
- Pinch of paprika (optional, for garnish)
- For serving: lettuce leaves, bread, or crackers
Instructions
- Chop the hard‑boiled eggs and place them in a mixing bowl.
- Stir in cottage cheese and Dijon mustard until well combined.
- Mix in chopped chives, and season with salt and black pepper to taste.
- Optionally, cover and chill for 30 minutes to let flavors meld.
- Spoon into lettuce cups or serve on toast or crackers. Garnish with paprika if desired.
Notes
- Blend the cottage cheese for a smoother, mayo‑like texture.
- Add chopped celery for extra crunch or red onion for a sharper bite.
- Mix in Greek yogurt or mashed avocado to boost creaminess.
- Perfect for meal prep—keeps well in the fridge for up to 3 days.
- Best served cold or at room temperature—do not reheat.
Nutrition
- Serving Size: 1 serving (1/3 recipe)
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 110mg
