Description
A refreshing, protein-packed twist on the classic egg salad, perfect for busy weekdays or laid-back weekends.
Ingredients
Scale
- 4 hard-boiled eggs
- 1 cup cottage cheese
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
- Optional: lettuce leaves for serving
Instructions
- Start by peeling and chopping the hard-boiled eggs into small pieces.
- In a mixing bowl, combine the chopped eggs with cottage cheese, mayonnaise, Dijon mustard, dill, and chives.
- Gently mix all the ingredients until they’re well combined.
- Season the mixture with salt and pepper to taste.
- For an extra satisfying experience, serve this delicious salad on lettuce leaves, or use it as a filling for your favorite sandwich.
- To enhance the flavors, refrigerate the egg salad for at least 30 minutes before serving.
Notes
This salad stores well in the fridge for 3-4 days. No reheating necessary; it’s best served cold.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg