Description
Cottage Cheese Egg Salad is a creamy, protein-packed dish that marries the smoothness of cottage cheese with the satisfying texture of hard-boiled eggs. Enhanced with fresh chives and a hint of mustard, this versatile salad is perfect for sandwiches, wraps, or enjoyed on its own. Quick to prepare, it’s ideal for brunches, picnics, or as a healthy lunch option. Elevate your meal prep with this nutritious delight that promises to please everyone at the table.
Ingredients
Scale
- 1 cup cottage cheese (low-fat or full-fat)
- 4–6 large hard-boiled eggs
- 2 tbsp fresh chives (finely chopped)
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Boil the eggs for 10-12 minutes in a pot of water over medium-high heat. Transfer to an ice bath to cool.
- While the eggs cool, finely chop the chives.
- Once cooled, peel and chop the eggs into small pieces.
- In a large bowl, combine cottage cheese and mustard, then gently fold in the chopped eggs and chives.
- Season with salt and pepper; stir gently until combined.
- Serve on toasted bread or in lettuce cups.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 240mg