Description
Cottage Cheese Egg Salad Recipe
Ingredients
Scale
- 6 large eggs
- 1 cup small curd cottage cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- A pinch of red pepper flakes for heat
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a rolling boil, then turn off the heat, cover, and let them sit for 12 minutes.
- Transfer the eggs immediately into a large bowl filled with ice and cold water. Let them chill for 10 minutes.
- Gently crack the shells and peel the eggs under a thin stream of cool water. Pat them dry and dice them into uniform half-inch pieces.
- In a medium bowl, whisk together the cottage cheese, Dijon mustard, lemon juice, salt, pepper, and smoked paprika.
- Finely dice the red onion and chop the fresh dill and chives. Stir these directly into the cottage cheese mixture.
- Gently fold the diced eggs into the herb-cheese mixture using a spatula. Chill in the fridge for 30 minutes before serving on your favorite toasted bread.
Notes
- Use fresh herbs for better flavor.
- Chill the salad to enhance the taste.
- Prep Time: 17 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 210mg
Keywords: Cottage Cheese Egg Salad