Creamy Cottage Cheese Egg Salad
A delightful twist on traditional egg salad, combining cottage cheese with eggs and seasonings, perfect for lunch or snacks.
Ingredients
Main Ingredients
- 6 pieces hard-boiled eggs Peeled and chopped
- 1 cup cottage cheese Can be blended for a smoother texture
- 1 tablespoon Dijon mustard Adds flavor
- 1 tablespoon fresh lemon juice For brightness
- 1/4 cup chopped celery
- 1/4 cup chopped green onions
- 1/4 cup diced bell pepper
- to taste Salt and pepper Adjust according to preference
- as needed Fresh herbs (optional) Such as dill or parsley for garnish
Instructions
Preparation
- Begin by peeling the hard-boiled eggs and chopping them into small pieces.
- In a medium mixing bowl, combine the chopped eggs and cottage cheese. Stir well until the eggs are evenly coated.
- Add the Dijon mustard and fresh lemon juice to the mixture. Mix until everything is well incorporated.
- Fold in the chopped celery, green onions, and diced bell pepper.
- Season with salt and pepper to taste.
- If using fresh herbs, sprinkle them on top and gently fold them into the salad.
- Cover your bowl and refrigerate the egg salad for about 30 minutes before serving.
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Notes
Use fresh, high-quality ingredients for the best flavor. Store in an airtight container for up to three days. Consider freezing for longer storage, but texture may change.