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–+ servings
Patricia

Cottage Cheese Egg Salad: A Creamy Delight to Try!

A creamy and delicious Cottage Cheese Egg Salad that is perfect for sandwiches or as a dip.
Print Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. In a large mixing bowl, combine the cottage cheese, mayonnaise, and Dijon mustard. Stir until well blended.
  2. Add the chopped hard-boiled eggs, celery, green onions, garlic powder, salt, and pepper. Gently fold the ingredients together until evenly mixed.
  3. If using, fold in the fresh dill for added flavor.
  4. Taste and adjust seasoning if necessary.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Serve chilled on a bed of lettuce, in a sandwich, or with crackers.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 6gProtein: 18gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 9gCholesterol: 186mgSodium: 300mgFiber: 1gSugar: 3g

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.

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