Description

Egg salad with cottage cheese offers a creamy, tangy twist on the traditional recipe. This delightful dish combines hard-boiled eggs and small-curd cottage cheese, creating a rich texture that is perfect for sandwiches, dips, or a light lunch. Ideal for picnics and gatherings, this easy-to-make egg salad is sure to impress your family and friends.

Ingredients

Scale

6 large hard-boiled eggs
1 cup small-curd cottage cheese
2 tablespoons mayonnaise (light if preferred)
1 tablespoon Dijon mustard (adjust to taste)
2 tablespoons fresh chives, chopped
Salt and pepper to taste
1 tablespoon lemon juice

Instructions

1. Hard-boil the eggs: Place them in a pot, cover with cold water, bring to a boil over medium heat, then turn off the heat and cover for 12 minutes.
2. Cool the eggs: Transfer to an ice bath until completely cool before peeling.
3. Mix ingredients: In a large bowl, combine chopped hard-boiled eggs, cottage cheese, mayonnaise, Dijon mustard, chives, lemon juice, salt, and pepper. Stir until well blended.
4. Taste test: Adjust seasoning as needed.
5. Chill: Cover the bowl with plastic wrap and refrigerate for 30 minutes.
6. Serve: Enjoy on toasted bread or as a dip with fresh veggies.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Lunch
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1/2 cup (approximately 150g)
Calories: 220
Sugar: 3g
Sodium: 360mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 19g
Cholesterol: 370mg

Keywords: For added flavor, consider mixing in diced pickles or swapping cottage cheese for Greek yogurt. Store in an airtight container in the refrigerator for up to three days.