Description
A delightful and nutritious cottage cheese egg salad made in just 30 minutes, perfect for a quick lunch option.
Ingredients
Scale
- 1 cup cottage cheese
- 2 hard-boiled eggs
- 1 cup chopped celery
- 1/4 cup chopped green onions
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill
- Salt and pepper, to taste
Instructions
- Hard-boil the eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for 10-12 minutes. Shock in cold water.
- Prepare the cottage cheese base: In a mixing bowl, add the cottage cheese.
- Chop the vegetables: Finely chop the celery and green onions.
- Mix in flavor enhancers: Add Dijon mustard and fresh dill to the cottage cheese; stir to combine.
- Peel and chop the eggs: Once cooled, peel and chop the hard-boiled eggs and mix them into the cottage cheese mixture.
- Season the mixture: Add salt and pepper to taste.
- Serve: Spoon onto whole grain toast or in a lettuce wrap, as desired.
Notes
For a healthier alternative, consider using Greek yogurt or mashed avocado. Avoid overcooking the eggs to achieve the perfect texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 160mg
Keywords: cottage cheese salad, egg salad, quick lunch, healthy recipe, gluten-free recipe
