Description
Ingredients
Scale
Salad Ingredients
- 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
- Chili flakes, for topping
Instructions
- Boil the Eggs: Place the eggs in a pot and cover with water. Bring to a boil and cook for 10 to 12 minutes for perfectly hard-boiled eggs. Remove from heat, drain, and allow to cool slightly before peeling.
- Chop the Eggs: Peel the cooled eggs and chop them into small pieces. Transfer the chopped eggs to a large mixing bowl.
- Add the Vegetables and Dairy: To the bowl with eggs, add the diced celery, finely chopped chives, and cottage cheese.
- Season the Salad: Stir in the mustard and lemon juice. Season with salt and pepper according to your taste preferences.
- Mix the Ingredients: Gently combine all the ingredients until well incorporated, ensuring the cottage cheese and mustard evenly coat the egg mixture.
- Chill and Serve: You can serve immediately or refrigerate the salad for a short time to allow the flavors to meld together.
- Garnish: Just before serving, sprinkle additional chives and a pinch of chili flakes over the salad for an extra burst of flavor and subtle heat.
- Serving Suggestions: Enjoy the salad on its own, spread on toast, or inside a sandwich for a satisfying and nutritious meal.
Notes
- Make sure eggs are fully cooled before chopping to avoid a mushy texture.
- Use fresh lemon juice for the best flavor.
- Adjust mustard and chili flakes according to preferred spice level.
- This salad keeps well refrigerated for up to 2 days.
- Try swapping chives for green onions or fresh dill for a different twist.
Nutrition
- Serving Size: 1 serving (half the recipe)
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 210 mg
