Description
Cottage cheese egg salad is a deliciously creamy, protein-packed twist on the classic dish that elevates any lunch or light dinner. This refreshing salad combines fluffy hard-boiled eggs with rich cottage cheese, zesty pickles, and a hint of mustard, creating a delightful explosion of flavors in every bite. Perfectly simple to prepare and easily customizable, this versatile recipe is sure to become a go-to favorite for any occasion.
Ingredients
Scale
- 1 cup cottage cheese
- 4 large hard-boiled eggs
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- ½ cup chopped dill pickles
- 2 tablespoons sliced green onions
- Salt and pepper to taste
Instructions
- Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Cover and remove from heat; let sit for 12 minutes. Transfer to an ice bath to cool before peeling.
- In a mixing bowl, combine cottage cheese, mayonnaise, and mustard; mix until creamy.
- Chop the cooled eggs into bite-sized pieces and add them to the bowl.
- Stir in the chopped pickles and green onions gently until well combined.
- Season with salt and pepper to taste.
- Serve chilled as a sandwich filling or with crackers.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 210mg