Simple Cottage Cheese Egg Salad Recipe
I first made cottage cheese egg salad one day when I had a bunch of boiled eggs in the fridge and was looking for something a little different from the usual egg salad. I love cottage cheese, so I thought, why not add it in for a creamy texture without the heaviness of mayo? It turned out to be a total game-changer! The cottage cheese gave the salad a lighter, tangy flavor, while the eggs kept it hearty and satisfying. It’s one of those simple recipes that can be made in minutes, yet it feels like a real treat.Now, it’s a go-to whenever I need a quick lunch or a light dinner. It’s refreshing, packed with protein, and I love that I can switch up the seasoning to suit my mood. Plus, it’s easy to make in advance and keeps well in the fridge for a few days, so it’s perfect for meal prep!
Equipment
- A pot for boiling the eggs
- A knife and cutting board
- A mixing bowl
- A spoon or spatula for stirring
Ingredients
- 4 hard-boiled eggs, peeled and chopped
- 1 cup cottage cheese (preferably low-fat)
- 1 tablespoon mustard
- Salt and pepper to taste
- 1 tablespoon chopped chives or dill (optional)
- ½ teaspoon paprika (optional)
Instructions
- Start by boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Once the water’s boiling, cover the pot, remove from heat, and let the eggs sit for about 10–12 minutes. After that, cool them down in cold water and peel them.
- Chop the boiled eggs into small pieces and place them in a mixing bowl.
- Add the cottage cheese to the eggs, mixing gently until it’s well combined.
- Add the cottage cheese to the eggs, mixing gently until it’s well combined.
- Serve immediately, or chill it in the fridge for a bit to let the flavors meld.