Cottage Cheese Egg Salad (31g Protein) Recipe

Introduction

This Cottage Cheese Egg Salad is a protein-packed, creamy twist on a classic favorite. With fresh celery, chives, and a hint of lemon, it offers bright flavors perfect for a quick lunch or a hearty snack.

Ingredients

• 6 hard-boiled eggs
• 1 cup cottage cheese
• 1/2 cup celery, diced
• 1/4 cup chives or green onions, finely chopped
• 1 tablespoon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Chili flakes for topping

Instructions

1. Step 1: Boil the eggs for 10 to 12 minutes until hard-boiled. Let them cool slightly, then peel off the shells.
2. Step 2: Chop the eggs into small pieces and place them in a large mixing bowl.
3. Step 3: Add the diced celery, chopped chives, cottage cheese, mustard, and lemon juice to the bowl.
4. Step 4: Season the mixture with salt and pepper to taste.
5. Step 5: Gently mix everything together until well combined.
6. Step 6: Serve immediately or refrigerate for a while to let the flavors meld.
7. Step 7: Just before serving, sprinkle with extra chives and a pinch of chili flakes for added flavor and a mild kick.

Tips & Variations

• For a creamier texture, use full-fat cottage cheese or drain excess liquid from low-fat cottage cheese before mixing.
• Try adding a teaspoon of dill or parsley for a fresh herbal note.
• Serve the salad on whole grain toast or stuffed into a pita for a satisfying meal.

Storage

Store the egg salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving and enjoy chilled. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cottage cheese in this recipe?

Yes, you can use low-fat cottage cheese, but draining any excess liquid before mixing will help maintain a good texture.

Is this salad suitable for meal prep?

Absolutely. It keeps well for a few days in the fridge, making it a convenient, protein-rich option for quick meals throughout the week.

Cottage Cheese Egg Salad (31g Protein) Recipe

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★★★★★

4.8 from 91 reviews

This Cottage Cheese Egg Salad is a protein-packed, nutritious dish combining creamy cottage cheese with hard-boiled eggs and fresh veggies. It’s a quick and easy recipe perfect for a light lunch, served on its own, on toast, or inside a sandwich. The addition of mustard, lemon juice, and chili flakes adds a delightful zing to the classic egg salad.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

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Eggs

• 6 hard-boiled eggs

Salad Mix

• 1 cup cottage cheese
• 1/2 cup celery, diced
• 1/4 cup chives or green onions, finely chopped

Dressing & Seasoning

• 1 tablespoon mustard
• 1 tablespoon lemon juice
• Salt, to taste
• Black pepper, to taste
• Chili flakes, for topping

Instructions

1. Boil and peel eggs: Place the eggs in a pot of water and bring to a boil. Cook for 10 to 12 minutes to achieve perfectly hard-boiled eggs. Drain and cool slightly, then peel the shells off carefully.
2. Chop the eggs: Once peeled, chop the hard-boiled eggs into small pieces and transfer to a large mixing bowl to prepare for combining with other ingredients.
3. Add vegetables and cottage cheese: To the bowl with eggs, add the diced celery, finely chopped chives or green onions, and the cup of cottage cheese, creating a creamy and crunchy mixture.
4. Mix in dressing and seasonings: Add the tablespoon of mustard and lemon juice, then season with salt and pepper to taste. Gently fold everything together until the salad is evenly combined and creamy.
5. Chill and serve: You can serve the egg salad immediately or refrigerate it for some time to let the flavors meld together. Before serving, sprinkle extra chopped chives and a pinch of chili flakes for added freshness and a touch of heat.
6. Serving suggestions: Enjoy this salad on its own as a light and high-protein lunch, spoon it onto toast, or use it as a filling for sandwiches.

Notes

• Hard-boiling the eggs properly ensures a good texture without a green ring around the yolk.
• Use low-fat or regular cottage cheese depending on your preference and calorie needs.
• Adjust the amount of mustard and lemon juice to taste for more tang or creaminess.
• Chili flakes are optional but add a nice spicy kick.
• This salad can be stored in the refrigerator for up to 2 days in an airtight container.

Keywords: egg salad, cottage cheese salad, high protein salad, healthy lunch, easy egg recipe