Description
A creamy and nutritious Cottage Cheese Egg Salad that combines cottage cheese, boiled eggs, and fresh vegetables.
Ingredients
Scale
- 1 cup cottage cheese
- 4 large eggs
- 1 tablespoon mayonnaise
- 1 tablespoon mustard
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
Instructions
- Fill a medium saucepan with enough water to cover the eggs completely and bring it to a boil over medium heat.
- Reduce heat to low and cook the eggs for about 10 to 12 minutes.
- Gather remaining ingredients in a large mixing bowl.
- Chop the celery and red onion into small, bite-sized pieces.
- Finely chop the parsley.
- Prepare the mayonnaise, mustard, salt, and pepper in a small dish, mixing them together.
- Cool the eggs in cold water, then peel and chop them.
- In the mixing bowl, combine the eggs, cottage cheese, celery, onion, parsley, mayonnaise, mustard, salt, and pepper.
- Gently fold together until well mixed.
- Adjust seasoning as desired, then cover and refrigerate for at least 30 minutes before serving.
Notes
Chill the eggs before peeling for easier handling. You can also experiment by adding other herbs or vegetables to customize the salad.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg