Description
This Simple Cottage Cheese Egg Salad is a healthy, creamy alternative to the traditional egg salad. Cottage cheese replaces mayonnaise for a lighter, protein-rich version that still delivers a delicious, comforting flavor. It’s perfect for a light lunch, snack, or as a topping for crackers or toast.
Ingredients
Scale
- 4 large hard-boiled eggs, peeled and chopped
- 1/2 cup cottage cheese (full-fat or low-fat, based on preference)
- 1 tbsp Dijon mustard (optional, for added flavor)
- 1 tsp lemon juice (optional, for brightness)
- 1 tbsp fresh chives or green onions, chopped (optional)
- Salt and pepper, to taste
- Paprika or smoked paprika, for garnish (optional)
Instructions
- Prepare the Eggs:
- Peel and chop the hard-boiled eggs into small pieces. Place them in a medium-sized bowl.
- Combine with Cottage Cheese:
- Add the cottage cheese to the chopped eggs. Stir gently to combine, ensuring the eggs are coated in the cottage cheese.
- Season the Salad:
- Add Dijon mustard, lemon juice, and chopped chives (if using) to the mixture. Stir to combine, and season with salt and pepper to taste.
- Garnish and Serve:
- For an extra touch, sprinkle with a pinch of paprika or smoked paprika for color and flavor (optional).
- Serve immediately or refrigerate for up to an hour to allow the flavors to meld.
Notes
- Adjusting Creaminess: If you prefer a creamier texture, you can add a little extra cottage cheese or even mix in a tablespoon of plain yogurt.
- Customizations: You can add other ingredients such as celery, pickles, chopped onions, or herbs like parsley or dill for added flavor and crunch.
- Serving Ideas: This salad is great on whole-grain bread, crackers, or as a topping for a salad.
- Prep Time: 5 minutes
- Category: Salad, Snack, Lunch
- Method: No-Cook
- Cuisine: American