Description
This Simple Cottage Cheese Egg Salad is a protein-packed, creamy twist on the classic recipe—perfect for a quick lunch, snack, or low-carb meal prep. Made with chopped hard-boiled eggs, tangy cottage cheese, mustard, and fresh herbs, it’s flavorful, light, and satisfying. Serve it on toast, in wraps, or with crackers for an easy, healthy bite.
Ingredients
- 6 hard-boiled eggs, chopped
- 1/2 cup cottage cheese (small curd preferred)
- 1 tsp Dijon mustard (or yellow mustard)
- 2 tbsp green onions or chives, finely chopped
- Salt and pepper, to taste
- Optional:
- 1/4 cup finely diced celery
- 1/2 tsp dill or paprika
- 1 tsp lemon juice
Instructions
- Boil eggs ahead of time and let them cool. Peel and chop into small pieces.
- In a mixing bowl, combine chopped eggs with cottage cheese and mustard.
- Stir in chopped green onions or chives.
- Season with salt and pepper to taste.
- Optional: Mix in celery, dill, paprika, or lemon juice for added flavor.
- Gently mix until creamy and well combined.
- Chill for 15 minutes before serving for best flavor.
Notes
- Small curd cottage cheese blends best, but large curd can be used for a chunkier texture.
- Add avocado or Greek yogurt for extra creaminess.
- Great served with toast, in wraps, or with veggie dippers.
- Store in the fridge for up to 3 days—do not freeze.
