Description
Simple Cottage Cheese Egg Salad is a healthy, creamy twist on the classic recipe. Swapping mayo for cottage cheese makes it lighter and adds a tangy flavor. This protein-packed, quick recipe is perfect for a snack, lunch, or topping for toast and crackers. Ready in just 10 minutes, it’s a delicious and healthier alternative!
Ingredients
- 6–8 hard-boiled eggs
- ½ cup cottage cheese (low-fat or full-fat)
- 1 tbsp Dijon mustard
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Optional: Green onions, celery, or paprika
Instructions
- Prepare the Eggs – Peel the hard-boiled eggs and chop them into small pieces.
- Mix the Ingredients – In a bowl, combine the chopped eggs, cottage cheese, Dijon mustard, fresh parsley, salt, and pepper. Stir until all ingredients are well combined.
- Taste and Adjust – Taste the salad and adjust seasoning if needed, adding more salt, pepper, or mustard to suit your preference.
- Serve and Enjoy – Serve on a bed of greens, spread on toast, or with crackers for a light and satisfying meal or snack.
Notes
- Veggie-Packed – Add chopped celery, bell peppers, or cucumbers for extra crunch and flavor.
- Spicy Kick – Add a teaspoon of hot sauce or chopped jalapeños for some heat.
- Herb-Infused – Try adding dill, chives, or thyme for different herbal flavors.
- Creamier Version – Add a tablespoon of Greek yogurt for an even creamier texture.
- Vegan Version – Replace the eggs with mashed chickpeas for a plant-based alternative.
- Storage – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating – This salad is best served cold and doesn’t need reheating.
