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Cottage Cheese Egg Salad

Cottage Cheese Egg Salad
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This Cottage Cheese Egg Salad combines creamy cottage cheese with perfectly cooked eggs and fresh vegetables for a quick, nutritious, and flavorful meal. Ready in under 10 minutes, this protein-packed salad is a light alternative to traditional egg salad, ideal for lunches, snacks, or simple meals with a customizable taste.

Ingredients

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Main Ingredients

  • 4 hard-boiled eggs, peeled and chopped
  • 1 cup cottage cheese (drained if desired)
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons fresh herbs (dill or parsley), chopped

Instructions

  1. Boil and Peel the Eggs: Place eggs in a pot of cold water and bring to a gentle boil. Once boiling, remove from heat, cover, and let sit for 10-12 minutes. Drain eggs, cool them quickly in ice water, then peel and roughly chop.
  2. Prepare the Vegetables: While the eggs cook, finely chop the celery, red onion, and fresh herbs to ensure a balanced texture in the salad.
  3. Mix the Dressing: In a medium bowl, combine the cottage cheese, Dijon mustard, lemon juice, salt, and black pepper. Stir until smooth and creamy. Adjust seasoning to your taste.
  4. Combine Everything: Add the chopped eggs, celery, onion, and herbs to the cottage cheese mixture. Gently fold the ingredients together, making sure everything is evenly coated without mashing the eggs.
  5. Chill and Serve: For best flavor, cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully before serving.

Notes

  • Use fresh eggs for easier peeling and better texture.
  • Drain excess whey from cottage cheese if you prefer a firmer salad.
  • Chop all ingredients evenly for a balanced bite every time.
  • Season gradually and taste as you go to avoid over-salting or over-peppering.
  • For extra creaminess, consider adding a spoonful of Greek yogurt.
  • Store leftover salad in an airtight container in the refrigerator for up to 3 days.
  • Do not freeze this salad as texture will be compromised.
  • Enjoy the salad cold or at room temperature; reheating is not recommended.

Nutrition

Keywords: Cottage Cheese Egg Salad, quick egg salad, healthy egg salad, protein salad, low-fat egg salad, gluten-free egg salad

Find it online: https://eazyum.com/cottage-cheese-egg-salad/