Cottage Cheese Egg Salad
A creamy, protein-packed twist on classic egg salad, using cottage cheese for a bright and tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 hard-boiled eggs, peeled and chilled
- 1 cup cottage cheese (small curd for smoother texture)
- 2 tablespoons mayonnaise (optional)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chives, finely chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Peel and chop the hard-boiled eggs into bite-sized pieces.
- In a medium bowl, add 1 cup cottage cheese, 2 tablespoons mayonnaise, and 1 tablespoon Dijon mustard.
- Add the chopped eggs and 1 tablespoon chopped fresh chives.
- Gently fold the mixture with a spatula until combined but still chunky.
- Season with salt and pepper to taste.
- Chill for 10–15 minutes if time allows.
Notes
For a smoother spread, pulse cottage cheese briefly in a blender before combining. Refrigerate in an airtight container for 3–4 days. Do not freeze.
Find it online: https://www.mealbreeze.com/cottage-cheese-egg-salad-2/