Cottage Cheese Egg Salad Recipe
This Cottage Cheese Egg Salad is a light and nutritious twist on the classic egg salad, combining protein-rich cottage cheese with hard-boiled eggs, fresh celery, and chives. Flavored with mustard and lemon juice, and finished with a sprinkle of chili flakes, this salad makes for a refreshing, satisfying meal that can be served on its own, on toast, or in sandwiches.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Eggs
- 6 hard-boiled eggs
Dressing & Mix-Ins
- 1 cup cottage cheese
- 1/2 cup celery, diced
- 1/4 cup chives or green onions, finely chopped
- 1 tablespoon mustard
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Chili flakes, for topping
Instructions
- Boil the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil and cook for 10 to 12 minutes to achieve perfectly hard-boiled eggs. Remove from heat and let them cool slightly before peeling.
- Chop the eggs: Once peeled, chop the hard-boiled eggs into small pieces and transfer them to a large mixing bowl.
- Add mix-ins: Add the diced celery, finely chopped chives, cottage cheese, mustard, and lemon juice to the bowl with the chopped eggs.
- Season: Sprinkle salt and pepper to taste over the mixture.
- Combine: Gently mix all ingredients together until everything is well combined, being careful not to break up the eggs too much.
- Chill (optional): You can serve the salad immediately or place it in the refrigerator to let the flavors meld for a deeper taste.
- Garnish and serve: Just before serving, sprinkle extra chives and a pinch of chili flakes for added flavor and a slight kick.
- Serving suggestions: Enjoy the salad on its own as a light lunch, spooned onto toast, or tucked into a sandwich for a delicious meal.
Notes
- For a creamier texture, you can blend the cottage cheese slightly before mixing.
- If you prefer a milder flavor, reduce the amount of chili flakes or omit them.
- This salad can be made a day ahead and stored covered in the refrigerator for up to 2 days.
- Feel free to swap celery with diced cucumber for a different crunch.
Keywords: Cottage cheese egg salad, healthy egg salad, easy lunch recipe, protein-rich salad, low-fat egg salad
Find it online: https://nayabaker.com/cottage-cheese-egg-salad-recipe/
