Cottage Cheese Egg Salad
A delightful, creamy egg salad featuring cottage cheese, eggs, and customizable ingredients, perfect for lunches and snacks.
Ingredients
Main Ingredients
- 4 large large eggs For boiling.
- 1 cup cottage cheese Use high-quality cottage cheese for best flavor.
- 1/4 cup mayonnaise Can adjust based on preference.
- 2 tablespoons mustard Dijon or spicy brown mustard can be used for variation.
- 1/4 cup diced celery For crunch.
- 1/4 cup diced red bell pepper Add color and sweetness.
- 2 tablespoons chopped fresh chives For garnish and flavor.
Instructions
Preparation
- Start by boiling the eggs. Place them in a pot, cover with cold water, and bring to a boil.
- Once boiling, cover the pot and remove it from heat. Let the eggs sit for about 12 minutes.
- After 12 minutes, carefully transfer the eggs to a bowl of ice water to cool.
- Once cool, peel the eggs and chop them into small pieces.
Mixing
- In a large mixing bowl, combine the cottage cheese, mayonnaise, and mustard. Stir until well blended.
- Add the chopped eggs, diced celery, diced red bell pepper, and chives to the bowl. Mix everything together gently until evenly combined.
- Season with salt and pepper to taste. Adjust the seasoning as needed.
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Notes
Serve on whole-grain bread, in lettuce wraps, or alongside crackers. Prepare a few hours in advance for best flavor.