Description
This Simple Cottage Cheese Egg Salad is a creamy and protein-packed twist on the classic egg salad. Featuring hard-boiled eggs combined with cottage cheese, mayonnaise, Dijon mustard, and fresh veggies, it makes a satisfying and healthy meal or snack option. The addition of lemon juice adds a refreshing tang, and serving it on crisp lettuce leaves offers a light and tasty presentation.
Ingredients
Scale
Eggs and Base
- 6 large eggs
- 1 cup cottage cheese
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
Vegetables and Flavorings
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped chives or green onions
- 1/4 cup finely diced celery
- 1/4 cup finely diced red bell pepper
- 1 tablespoon lemon juice
For Serving (Optional)
- Lettuce leaves
Instructions
- Boil the eggs: Begin by placing the eggs in a saucepan and covering them with water. Bring the water to a boil over medium-high heat to prepare for cooking.
- Cook the eggs: Once boiling, cover the saucepan, reduce the heat to low, and let the eggs cook for about 10-12 minutes to achieve hard-boiled eggs.
- Cool and peel the eggs: After cooking, remove the eggs and place them in a bowl of ice water to cool completely. Once cooled, peel the eggs and chop them into small pieces.
- Prepare the dressing: In a large mixing bowl, combine the cottage cheese, mayonnaise, Dijon mustard, salt, and black pepper. Mix until the ingredients form a smooth dressing.
- Combine salad ingredients: Fold the chopped eggs, chives, celery, and red bell pepper into the cottage cheese dressing, carefully mixing to maintain texture.
- Add lemon juice: Squeeze the lemon juice over the salad and gently stir to blend all the flavors harmoniously.
- Serve the salad: For serving, arrange a few lettuce leaves on a plate and spoon a generous amount of egg salad on top for a crisp, fresh bite.
- Chill if desired: You can serve immediately, or refrigerate the salad for about an hour to allow the flavors to meld together for enhanced taste.
Notes
- For best results, ensure eggs are fully cooled before peeling to prevent sticking.
- May substitute mayonnaise with Greek yogurt for a lighter option.
- Chives can be swapped with dill or parsley according to preference.
- Salad can be made a day ahead and refrigerated, but add lemon juice fresh before serving to maintain brightness.
- Serve on whole grain bread or crackers if not using lettuce leaves.
