Description
This Cottage Cheese Egg Salad is a creamy and protein-packed dish that’s perfect for quick lunches or healthy snacks. Combining simple ingredients like hard-boiled eggs, cottage cheese, celery, and fresh chives with a tangy mustard and lemon juice dressing, it offers a fresh and flavorful twist. Ready in just 15 minutes, it’s versatile enough to enjoy on toast, in sandwiches, or alongside crackers and veggie sticks.
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: Place eggs in a pot and cover with water. Bring to a boil and cook for 10 to 12 minutes to achieve perfectly hard-boiled eggs. Remove from heat and let them cool slightly before peeling.
- Chop the eggs: Peel the eggs and chop them into small pieces. Transfer them into a large mixing bowl.
- Add other ingredients: Add diced celery, finely chopped chives, cottage cheese, mustard, and lemon juice to the bowl with the eggs.
- Season and mix: Season the mixture with salt and pepper according to taste. Gently mix all ingredients together until well combined and creamy.
- Chill and serve: Optionally, refrigerate the salad for a short time to allow flavors to meld. Just before serving, sprinkle extra chives and a pinch of chili flakes on top for a little heat.
- Serving suggestions: Enjoy the salad on its own as a light lunch, spooned onto toast, or tucked inside a sandwich.
Notes
- For a creamier texture, use full-fat cottage cheese.
- Adjust mustard and lemon juice amounts to taste for more tanginess.
- Add chopped fresh herbs like dill or parsley for an extra flavor boost.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days.
- To reduce spice, omit the chili flakes or substitute with paprika.
