Cottage Cheese Egg Salad
A refreshing and protein-packed Cottage Cheese Egg Salad that combines creamy cottage cheese with tender boiled eggs, perfect for a light meal or snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Snack
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 4 large eggs, hard-boiled and chopped
- 1 cup low-fat cottage cheese
- 2 tablespoons mayonnaise or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 celery stalk, finely chopped
- 2 green onions, sliced
- 1 tablespoon fresh dill, chopped
- Salt and black pepper to taste
- Optional: a pinch of paprika for garnish
Instructions
- Place the hard-boiled eggs in a mixing bowl and chop them into bite-sized pieces.
- Add the cottage cheese, mayonnaise (or Greek yogurt), and Dijon mustard to the eggs. Stir gently to combine.
- Mix in the finely chopped celery, green onions, and fresh dill.
- Season with salt and black pepper according to your taste.
- Chill the salad in the refrigerator for at least 20 minutes to allow flavors to meld.
- Before serving, optionally sprinkle with a pinch of paprika for color and extra flavor.
- Serve on whole grain bread, crackers, or a bed of fresh greens.
Notes
For a lighter option, substitute mayonnaise with Greek yogurt. Adding a squeeze of lemon juice can enhance the freshness.