Cottage Cheese Egg Salad
This creamy cottage cheese egg salad combines the richness of cottage cheese with fluffy hard-boiled eggs for a high-protein, low-calorie meal that's ready in under 10 minutes.
Ingredients
Main Ingredients
- 1 cup cottage cheese Use full-fat for best texture
- 4 large hard-boiled eggs Boil for 9-12 minutes for perfect yolk
- 1 tablespoon lemon juice For flavor enhancement
- 1 tablespoon Dijon mustard Adds savory depth
- 2 tablespoons fresh dill or chives For freshness
- to taste salt and pepper For seasoning
Optional Add-Ins
- 1 teaspoon smoked paprika For a smoky taste
- ¼ cup chopped pickles For tanginess
- ¼ teaspoon red pepper flakes For heat
Instructions
Prepare Eggs
- Place eggs in a pot, cover with cold water, and bring to a boil.
- Once boiling, reduce to a gentle simmer for 9-12 minutes, then transfer to an ice bath.
- Peel eggs under running water for easy shell removal.
Mix Salad
- In a bowl, mash the cottage cheese until smooth.
- Chop the hard-boiled eggs and add to the cottage cheese.
- Stir in lemon juice, Dijon mustard, and fresh herbs.
- Season with salt and pepper to taste.
- Add any optional ingredients if desired and mix gently.
Notes
Serve the salad on whole grain toast, in lettuce wraps, or with crackers. Store leftovers in an airtight container for up to 3 days.