Description
A nutritious and high-protein cottage cheese egg salad combining creamy cottage cheese and boiled eggs with fresh vegetables and tangy mustard, perfect for sandwiches, wraps, or a light meal.
Ingredients
Scale
Main Ingredients
- 1 cup cottage cheese
- 4 boiled eggs, chopped
- 1/4 cup plain Greek yogurt
- 1/4 cup chopped celery
- 1/4 cup chopped red bell pepper
- 2 tablespoons chopped green onion
- 1 tablespoon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a mixing bowl, add cottage cheese, chopped boiled eggs, plain Greek yogurt, chopped celery, chopped red bell pepper, chopped green onion, mustard, garlic powder, salt, and pepper.
- Mix Thoroughly: Stir all ingredients together until well combined and evenly mixed, ensuring every bite has consistent flavor and texture.
- Adjust Seasoning: Taste the egg salad and season further with additional salt or pepper if needed to suit your preference.
- Chill: Refrigerate the egg salad for at least 30 minutes to allow the flavors to meld and develop more depth.
- Serve: Enjoy the high protein cottage cheese egg salad as a sandwich or wrap filling, or eat it on its own as a satisfying protein-rich snack or light meal.
Notes
- Boil eggs ahead of time to save preparation time.
- Use full-fat or low-fat cottage cheese based on dietary preferences.
- Optional additions include fresh herbs like dill or parsley for extra flavor.
- For a spicier kick, add a dash of hot sauce or cayenne pepper.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
