Cottage Cheese Egg Salad Recipe
This creamy and protein-packed Cottage Cheese Egg Salad is a quick and healthy option perfect for lunches or snacks. Made with simple ingredients like hard-boiled eggs, cottage cheese, celery, and fresh chives, it offers a fresh, flavorful twist. Enjoy it on toast, in sandwiches, or with crackers and veggie sticks. Ready in just 15 minutes, it’s easy to customize and deliciously satisfying.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Egg Salad Ingredients
- 6 hard-boiled eggs
- 1 cup cottage cheese
- 1/2 cup celery, diced
- 1/4 cup chives or green onions, finely chopped
- 1 tablespoon mustard
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Chili flakes, for topping
Instructions
- Boil the eggs: Start by boiling the eggs for about 10 to 12 minutes to achieve perfectly hard-boiled eggs. Once done, let them cool slightly, then peel off the shells carefully.
- Chop the eggs: Chop the cooled, peeled eggs into small pieces and transfer them into a large mixing bowl.
- Add fresh ingredients: Add the diced celery, finely chopped chives (or green onions), and cottage cheese to the bowl with the eggs.
- Mix in seasonings: Stir in the mustard and lemon juice, then season with salt and pepper to your taste.
- Combine gently: Gently mix all ingredients together until well combined, ensuring the texture remains creamy but not overly mashed.
- Chill or serve: You can serve the salad immediately or refrigerate it briefly to let the flavors meld together fully.
- Add final touches: Just before serving, sprinkle the salad with a few extra chives and a pinch of chili flakes for some added kick.
- Serve: Enjoy the egg salad on its own as a light lunch, spooned onto toast, or tucked into a sandwich for a delicious meal.
Notes
- For best results, use fresh eggs for boiling.
- You can substitute chives with green onions or fresh parsley.
- Adjust mustard and lemon juice quantities based on your taste preference.
- Add a pinch of paprika or smoked paprika for a different flavor profile.
- This salad can be stored in the fridge for up to 2 days in an airtight container.
- For a vegan alternative, try mashed tofu with plant-based yogurt instead of eggs and cottage cheese.
Find it online: https://recipesbyliza.com/cottage-cheese-egg-salad-recipe/
