Description
Simple Cottage Cheese Egg Salad is a delightful and nutritious dish that combines creamy cottage cheese with hard-boiled eggs, fresh herbs, and a hint of mustard. This light yet satisfying salad is perfect for brunch, lunch, or as a refreshing side at any gathering. With its vibrant flavors and easy preparation, it’s sure to become a staple in your kitchen.
Ingredients
Scale
- 1 cup small-curd cottage cheese
- 4 hard-boiled eggs, chopped
- 2 tablespoons fresh dill, chopped
- 2 green onions, sliced
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- 1. Boil the eggs: Place eggs in a pot, cover with cold water, and bring to a boil over medium-high heat. Once boiling, cover the pot and remove from heat. Let sit for 10-12 minutes.
- 2. Cool down: Transfer boiled eggs to an ice bath for easy peeling.
- 3. Mix it up: In a bowl, combine cottage cheese, green onions, dill, salt, pepper, and mustard; stir well.
- 4. Peel and chop: Peel the cooled eggs under running water and chop them into small pieces.
- 5. Combine: Gently fold the chopped eggs into the cottage cheese mixture until evenly distributed.
- 6. Serve: Enjoy immediately or chill for an hour before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (130g)
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 215mg