Cottage Cheese Egg Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 hard-boiled eggs, chopped
02 -
1/2 cup cottage cheese (full-fat or low-fat)
03 -
1 tablespoon Greek yogurt (optional for extra creaminess)
04 -
1 teaspoon Dijon mustard
05 -
1 teaspoon lemon juice
06 -
1/4 teaspoon garlic powder
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon black pepper
09 -
2 tablespoons chopped chives or green onions
10 -
2 tablespoons chopped fresh parsley (optional)
11 -
1/2 teaspoon paprika (optional, for garnish)
# Instructions:
01 -
Peel and chop the hard-boiled eggs into small pieces.
02 -
In a bowl, mix cottage cheese, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper until well combined.
03 -
Add the chopped eggs, chives, and parsley to the cottage cheese mixture. Stir gently to coat everything evenly. Sprinkle with paprika for extra flavor (optional). Let it chill in the fridge for 15-20 minutes for the best flavor.
04 -
Serve on whole-grain toast, crackers, lettuce wraps, or as a dip with veggies.
# Notes:
01 -
Add diced celery for crunch. For extra flavor, mix in 1 tablespoon of pickle relish or capers. Store in an airtight container in the fridge for up to 3 days.