Description
This Cottage Cheese Egg Salad is a creamy, protein-packed dish combining chopped hard-boiled eggs with smooth cottage cheese, fresh celery, and flavorful herbs. Perfect as a light lunch or sandwich filler, it offers a deliciously tangy twist with mustard and lemon juice, balanced by a touch of chili flakes for subtle heat.
Ingredients
Scale
Egg Salad
- 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
Topping
- Chili flakes for topping
- Extra chives for garnish
Instructions
- Boil the eggs: Place the eggs in a pot of cold water, bring to a boil, then simmer for 10 to 12 minutes to achieve perfectly hard-boiled eggs. Remove from heat and cool slightly before peeling the shells off.
- Chop the eggs: Roughly chop the peeled hard-boiled eggs into small pieces and transfer them into a large mixing bowl.
- Add ingredients: To the bowl with eggs, add the diced celery, finely chopped chives or green onions, cottage cheese, mustard, and lemon juice.
- Season and mix: Season the mixture with salt and pepper to taste. Gently fold all the ingredients together until well combined but still chunky.
- Chill (optional): You can serve the salad immediately or refrigerate it for 20 to 30 minutes to allow the flavors to meld and chill.
- Serve and garnish: Just before serving, sprinkle extra chopped chives and a pinch of chili flakes on top for added flavor and a slight kick.
- Serving suggestions: Enjoy the egg salad on its own as a light meal, spread on toast, or used as a filling inside sandwiches.
Notes
- Boiling eggs for 10-12 minutes ensures the yolks are fully cooked but not chalky.
- Using fresh celery adds crunch and freshness to the creamy salad.
- Chives can be substituted with green onions if preferred.
- Chili flakes add heat but can be omitted for a milder dish.
- This salad can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 210 mg
