Description
Enjoy this creamy and protein-packed cottage cheese egg salad, perfect for a light lunch or picnic delight.
Ingredients
Scale
- 4 large hard-boiled eggs
- 1 cup low-fat cottage cheese
- 1 cup chopped celery
- 2 green onions, sliced thinly
- 2 tsp Dijon mustard
- Salt and pepper to taste
- 1 tbsp fresh lemon juice
Instructions
- Hard-boil the eggs by placing them in a pot of water; bring to a boil and simmer for 10-12 minutes.
- Transfer the boiled eggs to ice water to cool, then peel and chop into bite-sized pieces.
- In a mixing bowl, combine the cottage cheese and Dijon mustard until smooth.
- Add chopped celery, green onions, lemon juice, salt, and pepper; mix well.
- Gently fold in the chopped eggs without mashing them.
- Taste and adjust seasoning if necessary before serving.
Notes
- For added flavor, consider mixing in fresh herbs like dill or chives.
- Swap cottage cheese with Greek yogurt for a tangy twist.
- Serve on toasted bread or lettuce leaves for a delightful presentation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 370mg