Creamy Cottage Cheese Egg Salad
A delightful egg salad combining creamy cottage cheese and hard-boiled eggs, perfect for a quick lunch or picnic.
Ingredients
Main Ingredients
- 4 pieces hard-boiled eggs, chopped Ensure eggs are well-cooked for best texture.
- 1 cup cottage cheese Use a lower-fat version for lighter salad.
- 2 tablespoons mayonnaise Add more for a creamier texture.
- 1 tablespoon Dijon mustard For a tangy flavor.
- 1 tablespoon fresh chives, chopped Can substitute with other fresh herbs.
- 1 tablespoon fresh parsley, chopped Add more for freshness.
- to taste Salt and pepper Adjust according to your taste preference.
Instructions
Preparation
- Chop hard-boiled eggs into small pieces.
- In a mixing bowl, combine chopped eggs with cottage cheese.
- Stir until well incorporated to achieve a cohesive texture.
- Add mayonnaise and stir until evenly distributed.
- Mix in Dijon mustard for tangy flavor.
- Fold in chopped chives and parsley.
- Season with salt and pepper to taste.
- For best flavor, chill in the refrigerator for a couple of hours before serving.
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Notes
Store in an airtight container in the refrigerator for up to three days. For longer storage, keep components separate until ready to serve.