Cottage Cheese Egg Salad
A simple, protein-packed cottage cheese egg salad perfect for busy mornings and light lunches.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Salad
- Method: No Cooking (apart from boiling eggs)
- Cuisine: American
- Diet: High Protein
Ingredients
Scale
- 1 cup cottage cheese
- 2 hard-boiled eggs, chopped
- 1 tablespoon mayonnaise (optional)
- 1 teaspoon mustard
- Salt and black pepper to taste
- 1–2 tablespoons chopped fresh herbs (chives, dill, or parsley)
- Lettuce leaves or bread for serving
Instructions
- Hard-boil the eggs: Place eggs in a single layer in a pot, cover with cold water, bring to a gentle boil, then turn off heat and let sit covered for 9–11 minutes. Transfer to ice water before peeling.
- Chop the eggs: Once cool, peel and chop the eggs into bite-sized pieces.
- Combine base: In a medium bowl, stir together cottage cheese, mustard, and mayonnaise (if using) until smooth. Adjust mustard or mayo for creaminess and tang.
- Fold in eggs and herbs: Gently fold the chopped eggs and herbs into the cottage cheese mixture. Avoid overmixing to keep texture.
- Season: Add salt and pepper to taste. A pinch more mustard or a squeeze of lemon can elevate the flavors if needed.
- Serve immediately or chill briefly to meld flavors.
Notes
For a different texture, blend the cottage cheese for a smoother base. Store in the fridge for 3–4 days.
Find it online: https://www.mealbreeze.com/cottage-cheese-egg-salad/