Simple Cottage Cheese Egg Salad
Simple Cottage Cheese Egg Salad is a refreshing and protein-packed dish that combines creamy cottage cheese with hard-boiled eggs and crunchy vegetables. Perfect for lunches, picnics, or brunches, this easy recipe brings vibrant colors and delightful flavors to your table. With every bite, you’ll enjoy a satisfying blend of textures and tastes that make it a crowd-pleaser at any gathering.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 4 large hard-boiled eggs
- 1 cup low-fat cottage cheese
- 2 celery stalks, diced
- 3 green onions, sliced
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- 1. Boil the eggs: Place eggs in a pot, cover with water, bring to a boil, then remove from heat and let sit covered for 12 minutes. Transfer to an ice bath.
- 2. Chop the vegetables: While the eggs cool, dice celery and slice green onions.
- 3. Prepare the dressing: In a mixing bowl, combine cottage cheese and Dijon mustard until smooth.
- 4. Peel and chop the eggs: Once cooled, peel the eggs and chop them into bite-sized pieces.
- 5. Mix it all together: Add chopped eggs, diced celery, and green onions to the cottage cheese mixture. Fold gently and season with salt and pepper.
- 6. Serve: Transfer to a serving platter or individual bowls. Enjoy with crackers or lettuce cups.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 370mg