Description
A creamy and delicious cottage cheese egg salad that’s perfect for sandwiches or as a dip.
Ingredients
Scale
- 2 cups cottage cheese
- 4 large hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup celery, finely chopped
- 1/4 cup green onions, sliced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh dill or parsley, chopped (optional)
Instructions
- In a large mixing bowl, combine the cottage cheese, chopped hard-boiled eggs, mayonnaise, and Dijon mustard. Stir until well mixed.
- Add the finely chopped celery, sliced green onions, garlic powder, salt, and pepper. Mix until all ingredients are evenly incorporated.
- If using, fold in the fresh dill or parsley for added flavor.
- Taste and adjust seasoning if necessary.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled on a bed of lettuce, in a sandwich, or with crackers.
Notes
- For a creamier texture, blend the cottage cheese in a food processor before mixing it with the other ingredients.
- Add diced pickles or relish for a tangy twist, or substitute Greek yogurt for half of the mayonnaise for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 186mg