Cottage Cheese Egg Salad
A healthy, creamy twist on classic egg salad, packed with protein and versatile for various serving options.
Ingredients
Main Ingredients
- 4 large eggs Fresh eggs preferred for better taste
- 1 cup cottage cheese Strain if too watery for thicker texture
- 1/4 cup diced celery For crunch
- 1/4 cup chopped green onions Adds freshness
Seasonings and Additions
- 1 tablespoon Dijon mustard For flavor
- 1 tablespoon lemon juice Adds acidity
- Salt, to taste Enhances flavors
- Pepper, to taste For seasoning
- Fresh herbs (like dill or parsley) Optional for garnish
Instructions
Preparation
- Start by boiling the eggs. Place the eggs in a pot, cover them with water, and bring to a boil.
- Once boiling, cover the pot, remove it from the heat, and let it sit for 12 minutes.
- Transfer the eggs to an ice bath to cool down.
- Once cool, peel the eggs and chop them into small pieces.
Mixing Ingredients
- In a mixing bowl, combine the chopped eggs, cottage cheese, diced celery, and chopped green onions.
- Add the Dijon mustard and lemon juice to the bowl. Stir everything together until well combined.
- Season with salt and pepper to taste.
- If using fresh herbs, fold them in gently for added flavor.
Serving
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
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Notes
Use fresh ingredients for best results. Letting the salad chill helps flavors meld together. Experiment with different herbs and seasonings for a unique twist.