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Cottage Cheese Egg Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 112 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 2 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Description

This Cottage Cheese Egg Salad is a fresh and protein-packed dish perfect for a light lunch or snack. Combining creamy cottage cheese with hard-boiled eggs, crunchy celery, and a tangy mustard-lemon dressing, it’s an easy-to-make salad that delivers great texture and flavor. Finished with chives and a pinch of chili flakes for subtle heat, it can be enjoyed on its own, as a sandwich filling, or served atop toast.

Ingredients

Units Scale

Egg Salad

  • 6 hard-boiled eggs
  • 1 cup cottage cheese
  • 1/2 cup diced celery
  • 1/4 cup finely chopped chives or green onions
  • 1 tablespoon mustard
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Topping

  • Chili flakes for topping
  • Extra chives for garnish

Instructions

  1. Boil Eggs: Place eggs in a pot and cover them with water. Bring to a boil and cook for 10 to 12 minutes until hard-boiled. Remove from the heat and let them cool slightly before peeling.
  2. Chop Eggs: Peel the cooled eggs carefully and chop them into small pieces. Transfer to a large mixing bowl.
  3. Add Ingredients: Add diced celery, finely chopped chives, cottage cheese, mustard, and lemon juice to the bowl with the chopped eggs.
  4. Season: Season the mixture with salt and pepper according to your taste preferences.
  5. Combine: Gently mix all ingredients together until well combined, ensuring the flavors meld nicely without mashing the eggs too much.
  6. Chill (Optional): You can serve the salad immediately or refrigerate it for a short time to let the flavors meld further.
  7. Serve: Just before serving, sprinkle the salad with extra chives and a pinch of chili flakes for some added flavor and heat. Enjoy as is, on toast, or in a sandwich.

Notes

  • For perfectly hard-boiled eggs, use fresh eggs and avoid overcooking to prevent a green ring around the yolk.
  • Celery adds a crisp texture, but you can substitute it with finely diced cucumber or bell peppers for variation.
  • Use low-fat or regular cottage cheese depending on your preference.
  • Adjust the amount of mustard and lemon juice to suit your taste.
  • If preferred, add a teaspoon of mayonnaise for creaminess, though this will increase fat content.
  • This salad keeps well in the fridge for up to 2 days when stored in an airtight container.
  • Serve chilled for the best flavor and texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 230
  • Sugar: 2g
  • Sodium: 320mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1.5g
  • Protein: 22g
  • Cholesterol: 210mg

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