Cottage Cheese Egg Salad
A refreshing twist on a classic egg salad, combining creamy cottage cheese with protein-packed eggs, fresh dill, and tangy dijon mustard.
Ingredients
Main Ingredients
- 4 large eggs A great source of protein that forms the base of the salad.
- 1 cup cottage cheese Adds creaminess and a boost of protein.
- 2 tablespoons dijon mustard Provides a tangy flavor that complements the eggs.
- 2 tablespoons fresh dill Adds a fragrant, herbal note to the dish.
- 1 tablespoon lemon juice Freshens up the salad with a zesty kick.
- 1 teaspoon garlic powder Introduces a subtle garlicky flavor.
- 1 teaspoon salt Enhances all the other flavors.
- 1/2 teaspoon black pepper Adds a touch of heat and depth.
- 1 cup celery, diced Contributes crunch and freshness.
- 1/4 cup green onions, chopped Adds a mild onion flavor and color.
Instructions
Preparation
- Hard boil the eggs by placing them in a pot, covering with cold water, bringing to a boil, then turning off the heat and covering for 12 minutes. After cooking, cool the eggs in a bowl of ice water.
- Once cooled, peel and chop the eggs.
- In a mixing bowl, blend the cottage cheese until smooth using an immersion blender.
Mixing
- Mix in the dijon mustard, fresh dill, lemon juice, garlic powder, salt, and black pepper until smooth.
- Stir in the chopped eggs, celery, and green onions.
Serving
- Chill and serve with your favorite bread, crackers, or lettuce wraps.
Notes
Serve on whole-grain bread for a filling lunch or pack it into a container for an on-the-go option. Best served chilled.