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–+ servings
Cottage Cheese Egg Salad

Cottage Cheese Egg Salad

This Cottage Cheese Egg Salad is a refreshing, nutritious dish perfect for brunch or lunch.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: LUNCH RECIPES
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 6 eggs Hard-boiled eggs Protein powerhouse
  • 1 cup Cottage cheese Creamy base, low in fat
  • 2 tablespoons Mayonnaise Adds richness, Greek yogurt can be used
  • 1 teaspoon Dijon mustard Zesty kick
  • 2 tablespoons Fresh chives Mild onion flavor
  • to taste Salt
  • to taste Pepper

Equipment

  • Pot
  • Mixing bowl
  • plastic wrap
  • Knife
  • Cutting Board

Method
 

Steps to Make
  1. Boil the eggs: Place your 6 eggs in a pot, cover them with water, and bring to a rolling boil. Once bubbling, cover the pot and turn off the heat; let them sit for 12 minutes before transferring to an ice bath for cooling.
  2. Mix the base: In a large mixing bowl, combine 1 cup of cottage cheese, 2 tablespoons of mayonnaise, and 1 teaspoon of Dijon mustard. Stir until smooth.
  3. Chop the eggs: After cooling, peel and chop the eggs into bite-sized pieces. Fold them into the mixture, adding salt and pepper to taste.
  4. Add chives: Fold in 2 tablespoons of finely chopped fresh chives evenly throughout the salad.
  5. Chill: Cover with plastic wrap and refrigerate for at least 30 minutes.
  6. Serve: Enjoy over fresh greens or as a sandwich filling.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 5gProtein: 14gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 186mgSodium: 350mgPotassium: 300mgSugar: 3gVitamin A: 400IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

For a creamier texture, use full-fat cottage cheese. Chill for better flavor melding.

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