Creamy Cottage Cheese Egg Salad
A light and nutritious twist on the classic egg salad, combining creamy cottage cheese with hard-boiled eggs and fresh vegetables.
Ingredients
Main ingredients
- 6 large large eggs Use the freshest eggs for the best flavor.
- 1 cup cottage cheese Choose your desired fat content.
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 stalk celery, diced
- 2 each green onions, sliced
- Salt and pepper, to taste
- Fresh herbs (such as dill or parsley), chopped (optional)
Instructions
Cook Eggs
- Place the eggs in a saucepan and cover them with water, ensuring water rises at least an inch above the eggs.
- Bring the water to a rolling boil over medium-high heat.
- Once boiling, remove the pan from the heat and cover it with a lid. Allow the eggs to sit in the hot water for about 10-12 minutes, depending on how hard you prefer the yolk.
- Carefully drain the hot water and run cold water over the eggs to cool them down.
- Let them sit in the cold water for a few minutes.
- Once cooled, peel the eggs under running water for easier peeling.
Prepare Salad
- Chop the eggs into small pieces and place them in a mixing bowl.
- Add the cottage cheese, Dijon mustard, lemon juice, diced celery, and sliced green onions to the bowl.
- Gently mix everything together until well combined, being careful not to mash the eggs too much.
- Season the mixture with salt and pepper to taste.
- If desired, stir in some chopped fresh herbs for additional flavor.
- Chill the egg salad in the refrigerator for at least 30 minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. Avoid freezing as the texture may change.