Cottage Cheese Egg Salad (31g Protein) Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
