Cottage Cheese Egg Salad
A creamy and protein-packed salad that combines the flavors of eggs with the lightness of cottage cheese, perfect for a light lunch or wholesome snack.
Ingredients
Main Ingredients
- 1 cup cottage cheese Creamy and protein-rich, adds smooth texture.
- 4 large eggs Boiled to perfection, adds density and nutrients.
- 1 tablespoon mayonnaise Brings creamy richness.
- 1 tablespoon mustard Adds tangy zing.
- 1 tablespoon chopped fresh parsley Introduces a fresh note.
- 1/4 teaspoon salt Enhances flavors.
- 1/4 teaspoon black pepper Provides balanced seasoning.
- 1/4 cup chopped celery Adds crunch and freshness.
- 1/4 cup chopped red onion Boosts flavor and adds color.
Instructions
Preparation
- Start by filling a medium saucepan with enough water to cover the eggs completely. Bring the water to a vigorous boil.
- Once boiling, reduce the heat to a simmer and cook the eggs for about 10 to 12 minutes.
- Transfer the cooked eggs to a bowl of cold water to halt the cooking process. After a few minutes, peel and chop the eggs into small pieces.
Mixing
- In a large bowl, combine the chopped eggs with cottage cheese, celery, onion, parsley, mayonnaise, mustard, salt, and black pepper.
- Gently mix all the ingredients together with a spatula or spoon, maintaining the integrity of the eggs.
Chill
- Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For added flavor, sprinkle paprika on top before serving. You can substitute part of the celery for diced pickles or bell peppers. Experiment with herbs like dill or chives for variety. Refrigerate leftovers in an airtight container for up to three days.