Description
A creamy and nutritious egg salad with the added richness of cottage cheese and the smooth texture of avocado, perfect for sandwiches or as a salad topping.
Ingredients
Scale
- 4 large eggs, hard-boiled
- 1 ripe avocado, peeled and pitted
- 1/2 cup cottage cheese
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Fresh herbs (like dill or parsley) for garnish
Instructions
- Begin by hard-boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, cover and remove from heat; let sit for 10-12 minutes.
- Cool the eggs under cold running water, then peel and chop them into small pieces.
- In a large bowl, mash the avocado with a fork until smooth.
- Add the cottage cheese, mayonnaise, Dijon mustard, and lemon juice to the mashed avocado. Mix until well combined.
- Gently fold in the chopped eggs and green onions. Season with salt and pepper to taste.
- Serve immediately or refrigerate for up to 2 hours before serving. Garnish with fresh herbs if desired.
Notes
- For a spicy kick, add a pinch of cayenne pepper.
- Substitute Greek yogurt for mayonnaise for a lighter option.
- This salad can be served on whole grain bread, lettuce wraps, or on its own as a side dish.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2 g
- Sodium: 360 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 200 mg