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Mia

Cottage Cheese Egg Salad: A Creamy Delight You'll Love!

A creamy and delicious cottage cheese egg salad that's perfect for sandwiches or as a dip.
Print Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. In a large mixing bowl, combine the cottage cheese, chopped hard-boiled eggs, mayonnaise, and Dijon mustard. Stir until well mixed.
  2. Add the finely chopped celery, sliced green onions, garlic powder, salt, and pepper. Mix until all ingredients are evenly incorporated.
  3. If using, fold in the fresh dill or parsley for added flavor.
  4. Taste and adjust seasoning if necessary.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Serve chilled on a bed of lettuce, in a sandwich, or with crackers.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 6gProtein: 14gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 186mgSodium: 300mgFiber: 1gSugar: 3g

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.

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