Cottage Cheese Egg Salad
A creamy and satisfying salad made with hard-boiled eggs and cottage cheese, perfect for nutritious meal prep.
Ingredients
Main Ingredients
- 4 large eggs Base of the salad providing structure and protein.
- 1 cup small-curd cottage cheese Adds creaminess and enhances protein level.
- 1 cup celery, diced Infuses a crunchy texture and fresh flavor.
- 2 stalks green onions, chopped Provides a mild onion flavor.
- 1 tablespoon Dijon mustard Adds a zesty tang.
- 1/2 teaspoon salt Enhances overall flavor.
- 1/4 teaspoon freshly ground black pepper Brings subtle heat.
- to taste fresh herbs (optional) For garnish, adds color and freshness.
Instructions
Preparation
- Boil the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Reduce heat and simmer for 9-10 minutes for hard-boiled eggs.
- Remove eggs from heat and place them in an ice water bath for 10 minutes to cool. Peel the eggs once they are cool to the touch.
- Dice the peeled eggs into small pieces and place them in a large mixing bowl.
Mixing
- Incorporate cottage cheese, celery, green onions, mustard, salt, and pepper into the bowl and stir well until evenly mixed. Adjust seasoning as needed for taste.
Serving
- Chill the salad in the fridge for 30-60 minutes before serving, or serve immediately on bread or crackers. Garnish with fresh herbs if desired.
Notes
To ensure the best flavor and texture, use fresh eggs. For creamier texture, blend cottage cheese until smooth. Store in the refrigerator for up to three days. Avoid freezing.