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Cottage Cheese Egg Salad

A creamy and nutritious egg salad made with cottage cheese, hard-boiled eggs, and fresh green onions, perfect for lunches or light dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup cottage cheese Adds creaminess and a boost of protein.
  • 4 hard-boiled eggs Cooked and chopped.
  • 1/4 cup mayonnaise Contributes to a smooth texture.
  • 1 tbsp mustard Offers a tangy kick.
Seasoning
  • 1 tsp salt Balances flavors.
  • 1/2 tsp pepper Adds a hint of spice.
Finishing Touches
  • 2 stalks green onions Sliced for freshness and crunch.

Method
 

Preparation
  1. Gather all your ingredients to ensure a smooth preparation process.
  2. Hard-boil the eggs if you haven't done so already and allow them to cool completely.
  3. Once cooled, peel the eggs and chop them into small pieces.
Mixing
  1. In a mixing bowl, combine the cottage cheese and mayonnaise until well blended.
  2. Fold in the chopped hard-boiled eggs gently to maintain their texture.
  3. Stir in mustard, salt, and pepper to taste, adjusting as needed.
  4. Mix in the sliced green onions.
Chilling and Serving
  1. Let the salad chill in the refrigerator for at least 30 minutes to allow flavors to meld.
  2. Serve on whole-grain bread, alone, or with fresh veggies.

Notes

Use fresh ingredients for the best flavor. Overcooked eggs can lead to a rubbery texture. Store leftovers in an airtight container for up to three days.