Description
This Simple Cottage Cheese Egg Salad is a quick and healthy twist on the classic egg salad. Packed with protein from eggs and cottage cheese, it’s creamy yet light. Perfect as a sandwich filling, on crackers, or as a standalone dish, this egg salad is a great option for lunch or a snack. With minimal ingredients, it’s easy to whip up in no time!
Ingredients
Scale
For the Salad:
- 4 hard-boiled eggs, peeled and chopped
- 1 cup cottage cheese (full-fat or low-fat)
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon mayonnaise (optional)
- 1 tablespoon fresh chives, chopped (optional)
- Salt and pepper to taste
Instructions
- Prepare the Eggs:
Peel and chop the hard-boiled eggs into bite-sized pieces. - Mix the Cottage Cheese:
In a medium bowl, combine the cottage cheese, Dijon mustard (if using), and mayonnaise (if using). Stir to combine and make the mixture creamy. - Assemble the Salad:
Gently fold the chopped eggs into the cottage cheese mixture. Stir until well combined. - Season and Serve:
Add salt and pepper to taste. Garnish with fresh chives if desired. Serve on whole grain bread for a sandwich, on crackers, or in a bowl as a simple meal.
Notes
- You can skip the mayonnaise if you want a lighter version, or use Greek yogurt as a substitute.
- For extra flavor, you can add finely diced onions, celery, or pickles.
- The salad can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish, Salad
- Method: No-cook
- Cuisine: American, Healthy Eating
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 180mg