Description
Cottage Cheese Egg Salad is a creamy, tangy delight that’s perfect for any occasion! With fresh vegetables, rich cottage cheese, and perfectly boiled eggs, this salad offers a satisfying crunch and flavor explosion. Ideal for lunch, picnics, or snacks, it’s easy to prepare and sure to impress your guests. Enjoy it as a sandwich spread or on its own for a nutritious meal that everyone will love.
Ingredients
Scale
- 1 cup low-fat cottage cheese
- 4 hard-boiled eggs
- 1 cup diced celery
- 1/4 cup finely chopped green onions
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- Juice of 1/2 lemon
Instructions
- 1. Boil the eggs: Place eggs in a pot, cover with cold water, bring to a boil. Cover and remove from heat; let sit for 12 minutes. Cool under cold water.
- 2. Prepare vegetables: Chop celery and green onions into small pieces.
- 3. Mix base ingredients: In a bowl, combine cottage cheese, Dijon mustard, lemon juice, salt, and pepper; stir until smooth.
- 4. Peel and chop eggs: Once cooled, peel eggs and chop into bite-sized pieces.
- 5. Combine all: Gently fold in chopped eggs, celery, and green onions into the cottage cheese mixture without mashing.
- 6. Chill: Cover and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 150
- Sugar: 3g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 210mg