Cottage Cheese and Egg Salad

Cottage Cheese Egg Salad

Prep Time: 10 minutes Total Time: 10 minutes Servings: 4

A refreshing and delicious egg salad where a significant portion of mayonnaise is substituted with protein-rich cottage cheese.

ingredients

• 12 hard boiled eggs, peeled and roughly chopped
• 1/4 cup celery, finely chopped
• 2 tablespoons red onion, finely chopped (or green onion)
• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
• 2 tablespoons chives, chopped
• 1/2 cup cottage cheese
• 2 tablespoons mayonnaise (optional)
• 2 teaspoons Dijon mustard
• 2 teaspoons lemon juice (or apple cider vinegar or pickle juice)
• 1/2 teaspoon paprika
• salt and pepper to taste

directions

1. Gently combine the chopped eggs with celery, onions, dill, and chives, then mix in the cottage cheese, mayonnaise, mustard, lemon juice, paprika, salt, and pepper and relish!

Note: Prepare your hard boiled eggs as you like. My method involves bringing a pot of water to a boil, adding cold eggs, boiling for 10 minutes, then transferring them to cold water to cool for another 10 minutes before peeling.
Option: Incorporate 2 slices of bacon, cooked and crumbled.
Option: Include 2 tablespoons of pickles, finely chopped.
Option: Stir in 1 tablespoon of chili crisp/crunch.
Option: Substitute cottage cheese with Greek yogurt, sour cream, or mayonnaise.
Option: Serve on toast, in a sandwich, wrapped, or as a side, dip, etc.