Description
This creamy egg salad mixed with cottage cheese is a delicious and nutritious twist on a classic dish, perfect for sandwiches or as a salad topping.
Ingredients
Scale
- 4 large eggs, hard-boiled and chopped
- 1 cup cottage cheese
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh chives, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Start by placing the eggs in a pot of cold water and bringing them to a boil. Once boiling, cover and remove from heat. Let sit for 12 minutes.
- After 12 minutes, transfer the eggs to an ice bath to cool completely, then peel and chop them into small pieces.
- In a mixing bowl, combine the cottage cheese, mayonnaise, and Dijon mustard. Stir until well blended.
- Add in the chopped eggs, chives, salt, pepper, and lemon juice. Mix until all ingredients are evenly incorporated.
- Taste the mixture and adjust seasoning if needed.
- Serve the egg salad on a bed of greens, in a sandwich, or with crackers. Enjoy!
Notes
- For a healthier version, reduce the mayonnaise or use Greek yogurt instead.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Add diced celery or bell peppers for extra crunch.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 150
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 190 mg