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Cottage Cheese and Egg Salad

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A creamy and nostalgic egg salad made with cottage cheese, fresh herbs, and boiled eggs, perfect for brunch or a quick snack.

Ingredients

Scale
  • 1 cup cottage cheese
  • 2 boiled eggs, chopped
  • 1/4 cup fresh herbs (such as chives, parsley, or dill), chopped
  • Salt and pepper to taste
  • Optional: Toast or crackers for serving

Instructions

  1. Boil those eggs: Place your eggs in a pot, cover them with cold water, and bring it to a boil. Once boiling, turn off the heat, cover, and let them sit for about 9-12 minutes.
  2. Prep your ingredients: While the eggs are cooking, chop your fresh herbs.
  3. Mix the base: In a medium bowl, scoop out the cottage cheese and stir it to make mixing easier.
  4. Chop and add the eggs: Once cooled, peel and chop the eggs into small pieces, then gently fold them into the cottage cheese.
  5. Herb your enthusiasm: Add the chopped herbs along with salt and pepper, mixing everything together.
  6. Taste and adjust: Give your salad a taste and adjust seasoning if necessary.
  7. Serve it up: Spoon onto a plate, garnish if desired, or serve directly from the bowl.

Notes

Best served chilled, this salad can be enjoyed on toast or crackers. Add a squeeze of lemon for extra flavor.

Nutrition

Keywords: cottage cheese, egg salad, healthy salad, easy recipe

Find it online: https://feastora.com/cottage-cheese-and-egg-salad/