Description
A light, protein-packed spin on classic egg salad using creamy cottage cheese for extra tang and a velvety texture, perfect for sandwiches, toast, or salads.
Ingredients
Scale
- 6 large eggs, hard-boiled and chopped
- 1 cup small-curd cottage cheese
- 1 stalk celery, finely chopped
- 2 tablespoons red onion, finely minced
- 2 tablespoons fresh chives, chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Hard-boil the eggs: place eggs in a pot, cover with cold water, bring to a boil, simmer 10 minutes, then transfer to an ice bath and cool. Peel and chop.
- In a large mixing bowl combine chopped eggs, cottage cheese, chopped celery, minced red onion, and chopped chives.
- Add Dijon mustard, lemon juice, salt, and black pepper to the bowl.
- Gently fold the mixture together with a spatula or spoon until evenly combined, taking care not to overwork the eggs.
- Taste and adjust seasoning, adding more lemon or salt if needed.
- Chill the salad for at least 30 minutes to let flavors meld, then serve on toast, in pita, over greens, or with crackers.
Notes
- Use small-curd cottage cheese for a creamier texture, drain slightly if it seems watery.
- Boil eggs a day ahead to save time; keep chilled until ready to assemble.
- For extra brightness add a little extra lemon juice just before serving.
- If packing for lunch, keep chilled and consume within 3 days.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 160
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 279 mg