Description
Ingredients
Scale
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: Place the eggs in a pot and cover with water. Bring to a boil and let them cook for 10 to 12 minutes until fully hard-boiled. Remove from heat and let them cool slightly before peeling.
- Chop eggs: Peel the cooled eggs and chop them into small pieces, then transfer to a large mixing bowl.
- Add vegetables and cheese: Add diced celery, finely chopped chives or green onions, and cottage cheese to the bowl with the eggs.
- Season and dress: Mix in the mustard, lemon juice, and season with salt and pepper to taste.
- Mix thoroughly: Gently stir the mixture until all ingredients are well combined and evenly coated with the dressing.
- Chill and garnish: Optionally, refrigerate the salad to allow flavors to meld. Just before serving, sprinkle extra chives and chili flakes on top for added flavor and heat.
- Serve: Enjoy the egg salad on its own, spread on toast, or inside a sandwich for a delicious light meal.
Notes
- Hard-boiled eggs can be prepared a day ahead for convenience.
- Adjust mustard and lemon juice amount to taste if you prefer a tangier or milder flavor.
- Chili flakes are optional for those who prefer a spicy kick.
- Perfect for low-carb diets when served without bread.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 210mg
