Description
A creamy and flavorful egg salad made with cottage cheese and fresh herbs.
Ingredients
Scale
- 4 large eggs
- 1/2 cup cottage cheese
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Hard boil the eggs, then peel and chop them.
- In a bowl, mix cottage cheese, dill, parsley, lemon juice, salt, and pepper.
- Add chopped eggs and gently stir until combined.
- Serve chilled on toast or as a side dish.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra creaminess, blend cottage cheese before mixing.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 recipe
- Calories: 180
- Sugar: 2g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 190mg
Keywords: egg salad, cottage cheese, herb salad, healthy salad, vegetarian recipe