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Egg salad is a beloved dish that spans across various culinary traditions, from classic American deli sandwiches to Mediterranean mezze platters. Its versatility and ease of preparation make it a go-to option for quick lunches, picnics, and brunches. However, traditional egg salad recipes often rely heavily on mayonnaise, which can be high in calories and fat. That's where the innovative twist of using cottage cheese comes into play.

Simple Cottage Cheese Egg Salad

Discover a delicious twist on a classic favorite with this creamy cottage cheese egg salad! This nutritious recipe lightens up traditional egg salad by replacing mayonnaise with cottage cheese and Greek yogurt, creating a protein-packed dish that's both creamy and satisfying. Perfect for quick lunches, snacks, or brunches, this twist enhances flavor while keeping it healthy. Get the full recipe and tips for the best results! #EggSalad #HealthyEating #CottageCheese #RecipeIdeas #MealPrep
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Ingredients
  

4 large eggs

1 cup cottage cheese (small curd)

2 tablespoons Greek yogurt

1 tablespoon Dijon mustard

1 tablespoon mayonnaise (optional)

2 green onions, finely chopped

1 celery stalk, finely diced

1 tablespoon fresh dill or parsley, chopped

Salt and pepper, to taste

Lettuce leaves or whole grain bread for serving (optional)

Instructions
 

Boil the Eggs: Place the eggs in a pot, cover them with water, and bring to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 10-12 minutes. Remove from heat and transfer the eggs to a bowl of ice water to cool.

    Prepare the Salad Base: In a mixing bowl, combine the cottage cheese, Greek yogurt, Dijon mustard, and mayonnaise (if using). Stir until smooth and well mixed.

      Chop the Ingredients: Peel the cooled eggs and chop them into small pieces. Add the chopped eggs to the cottage cheese mixture.

        Add Crunch and Flavor: Incorporate the green onions, diced celery, and fresh herbs into the mixture. Gently fold everything together until well combined.

          Season: Taste the egg salad and season with salt and pepper according to your preference.

            Chill (Optional): For best flavors, cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.

              Serve: Spoon the cottage cheese egg salad onto lettuce leaves or spread it between slices of whole grain bread for sandwiches.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4