Description
A creamy and delicious Cottage Cheese Egg Salad that is perfect for sandwiches or as a dip.
Ingredients
Scale
- 2 cups cottage cheese
- 4 large hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup celery, finely chopped
- 1/4 cup green onions, sliced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- In a large mixing bowl, combine the cottage cheese, mayonnaise, and Dijon mustard. Stir until well blended.
- Add the chopped hard-boiled eggs, celery, green onions, garlic powder, salt, and pepper. Gently fold the ingredients together until evenly mixed.
- If using, fold in the fresh dill for added flavor.
- Taste and adjust seasoning if necessary.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled on a bed of lettuce, in a sandwich, or with crackers.
Notes
- For a creamier texture, blend the cottage cheese in a food processor before mixing it with the other ingredients.
- Add diced pickles or relish for a tangy twist, or substitute Greek yogurt for mayonnaise for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 186mg