Description
Cottage cheese elevates classic egg salad with creamy, protein-packed goodness. Fresh herbs and zesty seasonings create a delightful twist you’ll crave for quick lunches and picnic spreads.
Ingredients
Scale
- 4 eggs (hard-boiled, chopped)
- 1/2 cup (120 ml) cottage cheese
- 1 tablespoon (15 ml) Dijon mustard
- 1/4 teaspoon (1.25 ml) garlic powder
- Salt (to taste)
- Pepper (to taste)
- 1 tablespoon (15 ml) green onions or chives (chopped, optional)
Instructions
- Gently mash hardboiled eggs in a medium-sized mixing bowl, creating a rustic texture.
- Fold in creamy cottage cheese until ingredients are evenly distributed.
- Incorporate Dijon mustard, adding a tangy kick to the mixture.
- Sprinkle garlic powder, salt, and black pepper to enhance the flavor profile.
- Delicately mix green onions or chives throughout the salad for a fresh herbal note.
- Refrigerate for 10-15 minutes to allow flavors to meld and develop.
- Serve chilled atop crisp toast, nestled in lettuce wraps, or alongside crunchy crackers.
- Optional: Dust with a light sprinkle of paprika for a subtle, warming garnish.
Notes
- Swap cottage cheese for Greek yogurt to reduce fat and add extra protein, perfect for health-conscious eaters.
- Enhance flavor by adding fresh herbs like dill or parsley for a zesty, bright taste profile.
- For a gluten-free option, serve on cucumber slices or gluten-free crackers instead of traditional toast.
- Make ahead and store in an airtight container for up to 3 days, allowing flavors to meld and develop a richer taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Lunch, Dinner, Snacks, Appetizer
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 215 kcal
- Sugar: 3 g
- Sodium: 460 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 210 mg