Quick, Creamy, and Keto-Friendly Cottage Cheese Egg Salad
A creamy and satisfying egg salad with cottage cheese, perfect for lunch or a light dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 4 large Hard-Boiled Eggs
- 1 cup Cottage Cheese
- 1 cup Celery, chopped
- 1/4 cup Chives or Green Onions, chopped
- 1 tbsp Mustard
- 1 tbsp Lemon Juice
- Salt, to taste
- Pepper, to taste
- 1 tsp Chili Flakes, optional
Instructions
- Boil the Eggs: Place eggs in cold water, bring to a boil, then cover and let sit off the heat for 10-12 minutes. Transfer to an ice bath.
- Prep the Veggies: Chop celery and chives (or green onions).
- Combine the Ingredients: In a bowl, mix cottage cheese, celery, mustard, and lemon juice gently.
- Chop the Eggs: Peel and chop eggs into desired size.
- Mix It All Together: Add eggs to the mixture, season with salt, pepper, and chili flakes, then fold gently.
- Taste and Adjust: Check seasoning and adjust if necessary.
- Chill (Optional): Let sit in the refrigerator for 30 minutes if desired.
Notes
This egg salad can be served in a wrap, on greens, or with avocado. It also tastes better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg
Keywords: cottage cheese, egg salad, keto, easy recipes, healthy lunch