Description
Simple Cottage Cheese Egg Salad is a creamy, zesty dish that combines the rich flavors of cottage cheese with hearty hard-boiled eggs and fresh herbs. This easy-to-make salad is perfect for any lunch or picnic, offering a nutritious boost that even picky eaters will love. Serve it on lettuce leaves, crackers, or straight from the bowl for a refreshing meal that packs a flavor punch.
Ingredients
Scale
- 1 cup cottage cheese (small curds)
- 4 large hard-boiled eggs, chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Boil the eggs by placing them in a pot, covering with cold water, bringing to a boil over medium heat. Cover, remove from heat, and let sit for 12 minutes. Cool under cold running water before peeling.
- In a large mixing bowl, combine cottage cheese and Dijon mustard until smooth.
- Add chopped eggs, salt, pepper, and chives to the mixture; gently fold until well combined.
- Taste and adjust seasoning as needed.
- Serve immediately or store in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No cooking involved except for boiling eggs
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 220mg