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bowl full of egg salad with cottage cheese and fresh chives beside it.
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Egg Salad with Cottage Cheese

Try this easy egg salad with cottage cheese, avocado, and green onions; it’s creamy, flavorful, and keeps you full for hours.
Course Salad
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 137kcal
Author Adina

Equipment

  • Saucepan
  • Bowl

Ingredients

  • 6 eggs
  • ½ cup cottage cheese 115 g, Note 1
  • 2 green onions
  • 1 avocado
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon sweet paprika powder
  • ½ teaspoon fine sea salt to taste
  • ¼ teaspoon freshly ground black pepper
  • small bunch of chives about 2 tablespoons, Note 2

Instructions

  • Boil eggs: Place them in a medium saucepan, cover them with cold water, and bring the water to a boil. Once the water cooks, turn off the heat and leave the covered pot on the stovetop for 15 minutes (Note 3). Drain and rinse the eggs under cold running water and let them cool.
    6 eggs
  • Prepare the ingredients: Finely chop the green onions while the eggs cool, and dice the avocado.
    2 green onions + 1 avocado
  • Combine: Use a fork to gently mash the avocado and cottage cheese in a bowl.
    ½ cup cottage cheese / 115 g + avocado
  • Peel and chop the eggs. Add them to the bowl.
  • Combine egg salad: Add mustard, vinegar, paprika, salt, pepper, and almost all the finely chopped chives. Stir to combine and adjust the taste if necessary.
    1 tablespoon Dijon mustard + 1 teaspoon apple cider vinegar + ¼ teaspoon sweet paprika powder + ½ teaspoon fine sea salt + ¼ teaspoon freshly ground black pepper + small bunch of chives

Notes

  1. Cottage cheese: I recommend full-fat cottage cheese. Low-fat works, too, but full-fat tastes better.
  2. Herbs: Use other fresh herbs instead of chives, such as fresh dill or parsley.
  3. Cooking the eggs this way saves energy.
  4. Possible additions: 2 tablespoon of finely chopped celery or bell peppers; 1 teaspoon of finely chopped capers, 1-2 tablespoon of chopped pickle relish; a few chopped olives; one small can of drained tuna fish in oil; finely chopped red onion instead of green onion; a dollop of Greek yogurt, sour cream, cream cheese, or mayonnaise for extra creaminess.

Nutrition

Serving: 1portion from 6 | Calories: 137kcal | Carbohydrates: 4g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 167mg | Sodium: 346mg | Potassium: 259mg | Fiber: 2g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg