Creamy Cottage Cheese Egg Salad
A delightful twist on the classic egg salad, featuring cottage cheese for creaminess and added protein, perfect for lunch or a snack.
Ingredients
Main Ingredients
- 6 large eggs Boiled and chopped
- 1 cup cottage cheese Use creamy or low-fat
- 1/4 cup Greek yogurt For added creaminess
- 1/4 cup diced celery Provides crunch
- 1/4 cup finely chopped red onion Adds flavor
- 2 tablespoons fresh dill, chopped Or 1 tablespoon dried dill
- 1 tablespoon Dijon mustard For flavor
- Salt, to taste
- Black pepper, to taste
- Optional: lettuce leaves for serving For a fresh serving option
Instructions
Preparation
- Start by boiling the eggs. Place them in a pot of cold water and bring it to a boil over medium-high heat. Once boiling, cover the pot, reduce the heat to low, and let them sit for about 10 to 12 minutes.
- After the cooking time, place the eggs in an ice bath to cool quickly. This stops the cooking process and helps the eggs peel easily.
- Once cooled, peel the eggs and chop them into small pieces.
- In a mixing bowl, combine the cottage cheese and Greek yogurt. Stir well until creamy.
- Add the chopped eggs, diced celery, red onion, dill, and Dijon mustard to the bowl. Mix gently until all ingredients are evenly coated.
- Season your salad with salt and black pepper to taste.
- For the best flavor, refrigerate the salad for at least 30 minutes before serving, allowing the flavors to meld together.
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Notes
For meal prepping, store the egg salad in airtight containers. Best consumed within 3 to 5 days. Avoid freezing, as the texture may change.