Name: Cottage Cheese Egg Salad
Prep time: PT15MIN
Cook time: PT10MIN
Yield: 4 servings
Cuisine: Salad
Ingredients: 6 large eggs; 3/4 cup cottage cheese (small curd, full-fat or low-fat); 2 tablespoons mayonnaise; 1 teaspoon Dijon mustard; 1/2 cup celery, finely diced (about 1 stalk); 1/4 cup green onions, thinly sliced; 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill); Salt and freshly ground black pepper, to taste; Paprika, for garnish (optional)

Ingredients

6 large eggs
3/4 cup cottage cheese (small curd, full-fat or low-fat)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 cup celery, finely diced (about 1 stalk)
1/4 cup green onions, thinly sliced
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
Salt and freshly ground black pepper, to taste
Paprika, for garnish (optional)

Instructions

1
Place eggs in a pot and cover with water. Bring to a boil, then simmer for 10 minutes.
2
Drain eggs and place in ice water to cool thoroughly. Peel and chop eggs.
3
In a large bowl, mix cottage cheese, mayonnaise, and Dijon mustard until smooth.
4
Fold in chopped eggs, celery, green onions, and dill. Mix gently to combine.
5
Season with salt, black pepper, and a pinch of paprika if desired.
6
Chill for at least 15 minutes before serving for best flavor.

Cottage Cheese Egg Salad

Cottage Cheese Egg Salad

Ingredients

Instructions

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