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Cottage Cheese Egg Salad

A light and creamy twist on classic egg salad using cottage cheese for added protein and calcium. Perfect for a quick lunch or light dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cottage cheese
  • 4 pieces hard-boiled eggs, chopped You can boil the eggs a day ahead.
  • 1/4 cup celery, diced
  • 1/4 cup red onion, diced Can use scallions for milder flavor.
  • 1 tablespoon Dijon mustard Can substitute with whole grain mustard.
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh herbs (optional, for garnish) Options include dill, chives, or parsley.

Method
 

Preparation
  1. In a mixing bowl, combine cottage cheese, chopped hard-boiled eggs, diced celery, diced red onion, Dijon mustard, and lemon juice.
  2. Mix gently until well combined.
  3. Season with salt and pepper to taste.
  4. Serve chilled, garnished with fresh herbs if desired.

Notes

Store in an airtight container in the fridge for 2-3 days. Do not freeze the salad as it will change the texture of the cottage cheese and eggs. For make-ahead tips, boil eggs a day ahead and chop vegetables in advance.