Description
This Cottage Cheese Egg Salad is a creamy, flavorful twist on the classic egg salad. The combination of hard-boiled eggs, crunchy vegetables, and creamy cottage cheese makes for a satisfying, protein-packed dish. With a touch of Dijon mustard and fresh herbs, this egg salad is perfect as a light lunch, a side dish, or a topping for crackers or toasted bread. It’s a healthier alternative to traditional mayonnaise-based egg salad while still being rich and delicious.
Ingredients
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8 hard-boiled eggs, roughly chopped
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¼ red onion, diced
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1 medium carrot, finely diced
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1 celery stalk, finely diced
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¾ cup cottage cheese
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1 tablespoon Dijon mustard
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1 tablespoon lemon juice
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1 tablespoon chopped chives
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2 tablespoons chopped parsley
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Salt + pepper, to taste
Instructions
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Prepare the Eggs:
Peel and chop the hard-boiled eggs into small pieces. Place them in a large mixing bowl. -
Add the Vegetables:
Dice the red onion, carrot, and celery, and add them to the bowl with the chopped eggs. -
Mix the Salad:
Add the cottage cheese, Dijon mustard, lemon juice, chopped chives, and parsley to the bowl. Stir gently to combine all the ingredients. -
Season:
Season the salad with salt and pepper to taste. Adjust the seasoning according to your preference.
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Serve:
Serve the Cottage Cheese Egg Salad chilled. It can be enjoyed on its own, as a sandwich filling, or on top of greens for a light meal.
Notes
Adjust the Creaminess: If you prefer a creamier texture, feel free to add a bit more cottage cheese or even a dollop of Greek yogurt.
Add-ins: You can add other veggies like bell peppers or cucumbers for extra crunch and flavor.
Make Ahead: This egg salad can be made a few hours ahead of time and stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: None (unless boiling eggs)
- Category: Salad, Side Dish, Lunch
- Method: No cooking required (except for boiling eggs)
- Cuisine: American
Keywords: Egg salad, cottage cheese, healthy egg salad, protein salad, easy egg salad, creamy egg salad, salad with cottage cheese