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Cottage Cheese Egg Salad

This cottage cheese egg salad is creamy, light, and packed with protein. It’s a simple, satisfying dish that works perfectly for quick lunches, easy meal prep, or casual snacks.
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Ingredients Method Notes

Ingredients
  

  • 4 large eggs hard-boiled and chopped
  • 1 cup cottage cheese
  • 1 tablespoon mayonnaise optional
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon fresh herbs chives or parsley, chopped

Method
 

  1. Hard-boil the eggs, let them cool completely, then peel and chop them.
  2. In a bowl, add the cottage cheese and gently mash if desired.
  3. Stir in the mayonnaise and Dijon mustard until combined.
  4. Add the chopped eggs and mix gently.
  5. Season with salt and black pepper to taste.
  6. Fold in the fresh herbs and mix lightly.
  7. Chill briefly or serve right away as desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to three days.
  • Add diced celery or onions for extra crunch.
  • Adjust seasoning after chilling, as flavors develop over time.