Description
Egg Salad with Cottage Cheese is a creamy, healthy twist on the classic dish. It combines perfectly boiled eggs with cottage cheese, Dijon mustard, lemon juice, salt, and pepper for a satisfying and refreshing meal.
Ingredients
6 large eggs
1 cup cottage cheese
1 tablespoon Dijon mustard
Salt and pepper to taste
1 tablespoon lemon juice
Optional: 1/4 cup chopped chives or green onions, 1/4 cup diced celery, 1/4 cup diced red bell pepper, 1 teaspoon paprika
Instructions
1. Place the eggs in a single layer in a saucepan and cover them with cold water.
2. Bring the water to a rolling boil over medium-high heat, then cover and remove from heat.
3. Let the eggs sit in the hot water for 10-12 minutes.
4. Transfer the eggs to a bowl of ice water to cool for at least 5 minutes.
5. Peel the cooled eggs and chop them into bite-sized pieces.
6. In a large mixing bowl, combine the chopped eggs with cottage cheese, Dijon mustard, lemon juice, salt, and pepper.
7. Gently fold the ingredients together until well combined.
Notes
For perfectly boiled eggs, add a teaspoon of vinegar to the boiling water to prevent cracking.
Peel eggs under running water for easy shell removal.
For extra creaminess, slightly mash some of the eggs before mixing.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 200mg