Creamy Egg Salad with Cottage Cheese
Creamy Egg Salad with Cottage Cheese is a delightful and nutritious dish that brings together the wholesome goodness of eggs with the rich, creamy texture of cottage cheese. This protein-packed salad is perfect for busy weeknights, family gatherings, or as a tasty snack. With the addition of fresh vegetables like celery and green onions, each bite offers a satisfying crunch. Whether you spread it on toasted bread, serve it alongside crackers, or enjoy it in a lettuce wrap, this versatile recipe is sure to impress your guests. Easy to customize with your favorite herbs and spices, this egg salad is not just a meal but a comforting experience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: No cooking involved after boiling eggs
- Cuisine: American
Ingredients
Scale
- 6 hard-boiled eggs
- 1 cup cottage cheese (low-fat or full-fat)
- 1/2 cup mayonnaise (or Greek yogurt)
- 1 cup finely chopped celery
- 1/4 cup chopped green onions
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Boil the eggs: Place them in a pot, cover with water, bring to a boil, then remove from heat. Let sit covered for 10-12 minutes before cooling in an ice bath.
- Prepare the base: In a mixing bowl, combine cottage cheese and mayonnaise until smooth.
- Chop the eggs: Once cooled, peel and chop the eggs before adding them to the cottage cheese mixture.
- Add vegetables: Gently stir in celery and green onions.
- Season: Add Dijon mustard, lemon juice, salt, and pepper to taste.
- Serve: Enjoy immediately on toasted bread or crackers, or refrigerate for 30 minutes for enhanced flavors.
Nutrition
- Serving Size: 1/2 cup (approximately 120g)
- Calories: 230
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg