Description
A delightful and nutritious twist on traditional egg salad, packed with protein from cottage cheese.
Ingredients
Scale
- 4 large hard-boiled eggs
- 1 cup cottage cheese (preferably small curd)
- 1/4 cup mayonnaise (or Greek yogurt)
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- Salt and pepper to taste
- Optional: chopped chives or parsley for garnish
Instructions
- Start by boiling the eggs. Place the eggs in a saucepan, cover them with cold water, and bring to a boil over medium-high heat. Once boiling, remove from heat, cover the saucepan, and let sit for about 10 minutes. Transfer them to an ice bath to stop the cooking process.
- After the eggs have cooled, peel them and chop them into bite-sized pieces.
- In a mixing bowl, combine the cottage cheese, mayonnaise (or Greek yogurt), and Dijon mustard. Mix well until it’s smooth and creamy.
- Add in the chopped eggs, celery, red onion, fresh dill, salt, and pepper. Gently fold these ingredients together.
- Taste your salad and adjust the seasoning if needed.
- Once all the ingredients are mixed together, transfer the salad to a serving dish or individual bowls. Garnish with chopped chives or parsley.
Notes
For a lighter option, use Greek yogurt instead of mayonnaise. Can be served on toast, in lettuce wraps, or with mixed greens.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 220mg