Ingredients
Scale
- 4 large eggs, hard-boiled
- 1 cup cottage cheese (low-fat or full-fat)
- 1/4 cup plain Greek yogurt (optional, for extra creaminess)
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- Salt and pepper, to taste
- Fresh herbs (such as dill or chives), optional
Instructions
Step 1: Prepare the Eggs
- Boil eggs: Hard-boil the eggs by placing them in a pot of water, bringing it to a boil, then covering and removing from heat. Let sit for about 9–12 minutes. Cool in ice water, then peel and chop.
Step 2: Mix the Ingredients
- Combine ingredients: In a large mixing bowl, combine the chopped hard-boiled eggs, cottage cheese, Greek yogurt (if using), Dijon mustard, lemon juice, celery, and red onion.
- Season: Add salt and pepper to taste, mixing gently to combine all ingredients.
Step 3: Serve
- Garnish and serve: Garnish with fresh herbs if desired. Serve the egg salad on whole-grain bread, in lettuce wraps, or with crackers.
Step 1: Prepare the Eggs
- Boil eggs: Hard-boil the eggs by placing them in a pot of water, bringing it to a boil, then covering and removing from heat. Let sit for about 9–12 minutes. Cool in ice water, then peel and chop.
Step 2: Mix the Ingredients
- Combine ingredients: In a large mixing bowl, combine the chopped hard-boiled eggs, cottage cheese, Greek yogurt (if using), Dijon mustard, lemon juice, celery, and red onion.
- Season: Add salt and pepper to taste, mixing gently to combine all ingredients.
Step 3: Serve
- Garnish and serve: Garnish with fresh herbs if desired. Serve the egg salad on whole-grain bread, in lettuce wraps, or with crackers.