Description
Cottage Cheese Egg Salad is a creamy, protein-packed delight that combines hard-boiled eggs with fresh veggies and herbs. Perfect for brunch or a quick lunch, this dish is not only nutritious but also incredibly versatile. Serve it on bread, in lettuce wraps, or enjoy it straight from the bowl. With a burst of flavor and colorful ingredients, this salad will be a hit at any gathering!
Ingredients
Scale
- 4 hard-boiled eggs
- 1 cup cottage cheese (full-fat or low-fat)
- 2 tbsp fresh parsley (chopped)
- 1/2 cup celery (diced)
- 1/2 cup bell peppers (diced)
- 1 tbsp lemon juice (freshly squeezed)
- Salt and pepper to taste
Instructions
- Hard-boil the eggs by placing them in a pot covered with cold water. Bring to a boil, then reduce heat and simmer for 9-12 minutes.
- Transfer cooked eggs to an ice bath to cool, making peeling easier.
- In a large bowl, mix cottage cheese with lemon juice, salt, and pepper until well combined.
- Gently fold in diced eggs, chopped vegetables, and herbs without breaking the eggs too much.
- Taste and adjust seasoning if necessary.
- Serve immediately on bread or lettuce leaves, or chill in the fridge for one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg