Description
Cottage Cheese Egg Salad is a light and healthy twist on the classic egg salad, replacing mayo with creamy cottage cheese. It’s packed with protein and perfect for a quick lunch or as a side dish.
Ingredients
Scale
- 4 large eggs, hard boiled and chopped
- 1/2 cup cottage cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped (optional)
- 1 tablespoon fresh parsley, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons olive oil (optional)
- Mixed greens or bread for serving (optional)
Instructions
- In a large bowl, combine the chopped eggs, cottage cheese, mustard, dill, parsley, red onion, and celery.
- Stir in the lemon juice and season with salt and pepper to taste. If you prefer a creamier texture, add olive oil.
- Mix everything together until well combined. Adjust seasoning if necessary.
- Serve the egg salad on a bed of mixed greens, with crackers, or as a sandwich filling on whole grain bread.
- Refrigerate any leftovers for up to 2 days.
Notes
- This salad can be customized by adding ingredients such as chopped pickles, capers, or even a bit of smoked paprika for extra flavor.
- If you want a lighter version, you can reduce the amount of cottage cheese or use low-fat cottage cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 370mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 185mg
Keywords: cottage cheese salad, egg salad, healthy egg salad, protein-packed salad, low fat egg salad