Description
This Simple Cottage Cheese Egg Salad is a nutritious and delicious dish that’s easy to prepare and full of flavor. The creamy cottage cheese pairs perfectly with hard-boiled eggs, creating a satisfying meal or snack. With a few simple ingredients, this salad offers a healthy alternative to traditional egg salad. Whether you serve it on bread, crackers, or as a side dish, it’s sure to be a hit with everyone!
Ingredients
-
4 large eggs (hard-boiled and chopped)
-
1 cup low-fat cottage cheese
-
1 tablespoon Dijon mustard
-
1 tablespoon fresh parsley (chopped)
-
1 stalk celery (finely diced)
-
1/4 small red onion (finely chopped)
-
Salt and pepper to taste
-
Optional: A pinch of garlic powder or a squeeze of lemon juice
Instructions
-
Start by boiling the eggs. Place the eggs in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for 10-12 minutes. Once done, cool under cold running water, peel, and chop them.
-
In a large mixing bowl, combine the cottage cheese, Dijon mustard, chopped celery, red onion, and parsley. Stir well until everything is evenly mixed.
-
Add the chopped eggs to the bowl and gently fold them into the mixture, making sure the eggs remain intact and not mashed.
-
Season the mixture with salt and pepper to taste. If desired, you can also add a pinch of garlic powder or lemon juice for extra flavor.
-
Serve immediately or refrigerate for 15-20 minutes to allow the flavors to meld together. Garnish with extra parsley if desired.
Notes
-
For added crunch, feel free to sprinkle some chopped walnuts or almonds on top of the salad before serving.
-
This salad can be stored in an airtight container in the fridge for up to 3 days. It can be enjoyed chilled or at room temperature.
-
If you prefer, you can replace the cottage cheese with Greek yogurt for a slightly different flavor and creaminess.
- Prep Time: 10 minutes
- Cook Time: 12 minutes