Simple Cottage Cheese Egg Salad
Cottage cheese egg salad is a nutritious and satisfying dish, perfect for a quick lunch or light dinner. This creamy salad combines small-curd cottage cheese with hard-boiled eggs, fresh herbs, and seasonings for a delightful flavor experience. Whether enjoyed on its own or as a filling in sandwiches or wraps, this versatile recipe ensures you can create a healthy meal in no time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves 4
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 1 cup small-curd cottage cheese
- 4 large hard-boiled eggs
- 2 tablespoons chopped fresh dill or parsley
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
Instructions
- 1. Boil the Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat and let them sit covered for 12 minutes. Transfer to an ice bath.
- 2. Prepare Cottage Cheese: In a medium mixing bowl, add the cottage cheese and break it up slightly with a fork.
- 3. Chop the Eggs: Peel cooled eggs and chop into small pieces; add to the bowl with cottage cheese.
- 4. Add Herbs and Seasoning: Sprinkle in chopped herbs, salt, and pepper; mix gently until combined.
- 5. Chill Before Serving: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- 6. Serve: Enjoy chilled on its own or as a filling in your favorite sandwich or wrap.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 370mg