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Cottage Cheese Egg Salad Recipe

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4.2 from 14 reviews

This Cottage Cheese Egg Salad is a creamy, protein-packed twist on traditional egg salad, combining the richness of cottage cheese with the freshness of celery and chives. It's a quick and easy recipe perfect for a light lunch, served on its own, on toast, or in a sandwich.

Ingredients

Eggs

  • 6 hard-boiled eggs

Salad Mix

  • 1 cup cottage cheese
  • 1/2 cup celery, diced
  • 1/4 cup chives or green onions, finely chopped

Seasoning

  • 1 tablespoon mustard
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Chili flakes, for topping

Instructions

  1. Boil the Eggs: Place the eggs in a pot and cover with cold water. Bring to a boil, then simmer for 10 to 12 minutes until hard-boiled. Remove from heat and let them cool slightly before peeling.
  2. Chop the Eggs: Peel the cooled eggs and chop them into small pieces. Transfer to a large mixing bowl.
  3. Add the Salad Ingredients: Add the diced celery, finely chopped chives, and cottage cheese to the bowl with the chopped eggs.
  4. Season the Mixture: Add the mustard, lemon juice, salt, and pepper to taste. These ingredients will give the salad a tangy and balanced flavor.
  5. Mix Gently: Combine all ingredients gently until everything is well incorporated but the egg pieces remain distinct.
  6. Chill (Optional): You can serve the salad immediately or refrigerate it for a short while to let the flavors meld.
  7. Add Toppings: Just before serving, sprinkle with extra chives and a pinch of chili flakes if you prefer a spicy kick.
  8. Serve: Enjoy the salad on its own, spread on toast, or used as a filling for sandwiches for a fresh, nutritious meal.

Notes

  • Hard-boiling eggs for 10 to 12 minutes ensures a fully cooked yolk without a green ring.
  • Using cottage cheese instead of mayonnaise reduces fat and adds extra protein.
  • Celery adds a nice crunch; you can substitute with cucumber if preferred.
  • Adjust mustard and lemon juice quantities to taste for preferred tanginess.
  • Chili flakes add spice, but can be omitted for a milder version.
  • Store leftovers in an airtight container in the fridge for up to 2 days.

Find it online: https://cookedbygrace.com/cottage-cheese-egg-salad-recipe/