Go Back
Explore the delightful world of creamy cottage cheese egg salad, a nutritious and satisfying dish perfect for lunch, brunch, or a light dinner. This recipe combines protein-rich ingredients with vibrant vegetables, making it a versatile option that caters to various dietary preferences. With its creamy texture and fresh flavors, this egg salad will surely become a staple in your kitchen.

Simple Cottage Cheese Egg Salad

Discover a delicious twist on a classic favorite with this creamy cottage cheese egg salad recipe! Perfect for lunch, brunch, or a light dinner, this dish is packed with protein and vibrant veggies. It offers all the creamy goodness without the extra calories typically found in traditional recipes. Easy to prepare and customizable to fit various dietary preferences, it’s sure to become a staple in your kitchen. Try it in sandwiches or on crackers for a delightful snack! #EggSalad #HealthyRecipes #CottageCheese #MealPrep #LunchIdeas #BrunchRecipes #NutritiousEats
Print Recipe Pin Recipe

Ingredients
  

1 cup cottage cheese (preferably low-fat)

4 large hard-boiled eggs, chopped

1/4 cup diced red bell pepper

1/4 cup finely chopped green onions

1 tablespoon Dijon mustard

2 tablespoons mayonnaise (optional for extra creaminess)

1 teaspoon lemon juice

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lettuce leaves (for serving)

Instructions
 

Start by boiling the eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for about 9-12 minutes. Afterward, transfer the eggs to an ice bath to cool.

    Once the eggs are cooled, peel them and chop them into small pieces.

      In a mixing bowl, combine the cottage cheese, chopped hard-boiled eggs, diced red bell pepper, and green onions.

        Add the Dijon mustard, mayonnaise (if using), and lemon juice. Stir gently until everything is well mixed.

          Season with salt and pepper to taste. Mix again to ensure even seasoning.

            Chill in the refrigerator for at least 15 minutes to let the flavors meld together.

              Serve the egg salad on a bed of fresh lettuce leaves or as a filling in sandwiches.

                Garnish with freshly chopped parsley before serving for an extra touch of flavor and color.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4