Description
Simple cottage cheese egg salad is a protein-packed, creamy, and nutritious twist on the classic recipe. Made with hard-boiled eggs and cottage cheese instead of mayo, this light and flavorful egg salad is perfect for sandwiches, wraps, or low-carb lunches.
Ingredients
- 4–6 hard-boiled eggs, chopped
- ½ cup cottage cheese (small curd)
- 1 teaspoon Dijon or yellow mustard (optional)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 tablespoons chopped green onions or chives
- Optional: pinch of paprika, dill, diced celery, or hot sauce
Instructions
- Peel and chop hard-boiled eggs into small chunks.
- In a medium bowl, combine eggs, cottage cheese, mustard (if using), salt, pepper, and green onions.
- Gently mix until well combined and creamy.
- Taste and adjust seasonings as needed.
- Chill for 15–30 minutes for best flavor (optional) or serve immediately.
Notes
- Use small curd cottage cheese for the best creamy texture.
- Stir in avocado for added creaminess and healthy fats.
- For crunch, add diced celery or bell pepper.
- Swap green onions for red onion if preferred.
