Description
A protein-packed egg salad with creamy cottage cheese, crisp vegetables, and zesty Dijon mustard. This quick, nutritious dish makes a perfect light lunch or snack that’s both satisfying and flavorful.
Ingredients
Scale
- 6 large eggs
- 1 cup cottage cheese
- 1/4 cup diced celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Paprika for garnish (optional)
Instructions
- Boil the Eggs: Place eggs in a medium saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 10 minutes. Transfer eggs to ice water to cool completely. Peel eggs and set aside.
- Prepare the Vegetables: While eggs are cooling, dice the celery and finely chop the red onion. The celery provides refreshing crunch while the onion adds a mild sharpness that complements the creamy elements.
- Make the Egg Salad Base: Chop the cooled eggs into small cubes. In a medium bowl, combine chopped eggs, cottage cheese, Dijon mustard, diced celery, and red onion. Gently fold everything together until well combined.
- Season the Salad: Add salt and pepper to taste, starting with small amounts and adjusting as needed. Stir thoroughly to ensure even seasoning distribution throughout the salad.
- Serve: Transfer the egg salad to a serving dish or use immediately as a sandwich filling. If desired, sprinkle with paprika for color and additional flavor. Serve chilled for best taste.
Notes
- For best flavor, refrigerate for at least 30 minutes before serving to allow flavors to blend.
- Store in an airtight container in the refrigerator for up to 3 days.
- Try adding fresh herbs like dill, chives, or parsley for extra flavor.
- This egg salad is excellent on whole grain bread, in wraps, on crackers, or atop salad greens.
- For a lighter version, use low-fat cottage cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salads
- Method: No-cook
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
- Keywords: egg salad, cottage cheese, high protein, healthy lunch, quick meal, egg recipe, protein-rich, low carb
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 185
- Sugar: 2g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 285mg