Egg Salad with Cottage Cheese and Herbs
Egg Salad with Cottage Cheese and Herbs is a light and creamy twist on the classic egg salad, featuring protein-rich hard-boiled eggs, smooth cottage cheese, and vibrant fresh herbs. This quick and easy dish is perfect for picnics, brunches, or casual meals. The combination of flavors creates a refreshing, satisfying option that’s both delicious and versatile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
6 large hard-boiled eggs, peeled and chopped
1 cup cottage cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
Salt and pepper, to taste
Bread or crackers (optional)
Lettuce leaves (optional)
Fresh herbs for garnish (optional)
Instructions
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Prepare the Hard-Boiled Eggs: Boil the eggs, cool them, and peel. Chop the eggs into small pieces and set aside.
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Mix the Egg Salad: In a large bowl, combine the chopped eggs, cottage cheese, mayonnaise, Dijon mustard, lemon juice, and chopped herbs. Stir until evenly mixed.
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Season the Egg Salad: Taste and season with salt and pepper to your liking. Mix again.
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Chill the Egg Salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
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Serve: Serve the egg salad on bread, crackers, or a bed of lettuce. Garnish with additional fresh herbs if desired.
Notes
Herb Substitution: Feel free to use other herbs like basil, tarragon, or oregano for a different flavor.
Lighter Version: Swap out mayonnaise for Greek yogurt to create a healthier version of the egg salad.
Add Vegetables: For extra crunch and flavor, consider adding finely chopped celery, red onion, or bell peppers.
