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

Cook Time 15

Servings servings

Calories 137kcal

Author Adina

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

Cottage cheese: I recommend full-fat cottage cheese. Low-fat works, too, but full-fat tastes better.
Herbs: Use other fresh herbs instead of chives, such as fresh dill or parsley.
Cooking the eggs this way saves energy.
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.