Description
This Simple Cottage Cheese Egg Salad is a light, creamy, and protein-packed twist on the classic egg salad. With the richness of cottage cheese and a touch of Greek yogurt for extra creaminess, it’s perfect for sandwiches, wraps, or as a refreshing side.
Ingredients
Scale
- 4 large eggs, hard-boiled and peeled
- ½ cup cottage cheese
- 2 tbsp plain Greek yogurt (optional, for extra creaminess)
- 1 tsp Dijon mustard
- 1 tbsp fresh chives, finely chopped (plus extra for garnish)
- ¼ tsp garlic powder
- Salt and pepper to taste
- Optional: A pinch of paprika for garnish
Instructions
- Chop the hard-boiled eggs into small pieces and place them in a mixing bowl.
- Add the cottage cheese, Greek yogurt (if using), Dijon mustard, and chopped chives.
- Sprinkle in the garlic powder, salt, and pepper, and mix everything together until well combined.
- Taste and adjust the seasoning as needed, adding more salt, pepper, or mustard if desired.
- If desired, sprinkle with a pinch of paprika and garnish with extra chopped chives.
- Serve immediately, or refrigerate for up to 2 days for the flavors to meld.
- Enjoy as a sandwich filling, on crackers, or as a light snack!
Notes
- For a lighter version, you can use low-fat cottage cheese or skip the Greek yogurt.
- If you prefer a chunkier salad, you can mash the eggs less.
- The addition of paprika is optional but adds a nice color and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American