Description
This Cottage Cheese Egg Salad is a creamy, protein-packed twist on the classic egg salad. Made with blended full-fat cottage cheese, chopped hard-boiled eggs, and seasoned with mustard, lemon juice, chives, salt, and pepper, it offers a fresh and tangy flavor that's perfect for sandwiches, crackers, or served over greens. Ready in just 10 minutes, it's an easy, nutritious meal or snack option.
Ingredients
Egg Salad Ingredients
- 8 hard boiled eggs, chopped
- ½ cup full fat plain cottage cheese, blended
- 2 tablespoons chives, finely chopped
- 1 tablespoon Dijon mustard
- 1-2 teaspoons lemon juice
- ¼ teaspoon ground black pepper
- ¼ teaspoon fine sea salt
Instructions
- Chop Eggs: Once the hard boiled eggs have cooled, chop them into small pieces and place them in a large mixing bowl.
- Combine Ingredients: Add the blended cottage cheese, finely chopped chives, Dijon mustard, lemon juice, ground black pepper, and sea salt to the bowl with the eggs. Stir everything together thoroughly until well combined.
- Taste and Adjust: Taste the egg salad mixture and add additional salt and pepper if needed to suit your preference.
- Serve: Enjoy the egg salad immediately or chill it in the refrigerator before serving. It pairs wonderfully with crackers, on bread or wraps for sandwiches, or served over a fresh bed of greens.
Notes
- Blending the cottage cheese creates a creamy texture without adding mayonnaise.
- Use fresh chives for the best flavor, but green onions can be substituted if needed.
- Adjust lemon juice to taste for desired brightness and tang.
- Eggs should be fully cooled before chopping to maintain texture.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
