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–+ servings
Cheese Egg Salad

Cheese Egg Salad

A creamy and delicious Cheese Egg Salad made with eggs, cottage cheese, and fresh herbs.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 180 kcal

Equipment

  • Pan
  • Bowl
  • Ice Bath

Ingredients
  

Eggs and Dairy

  • 8 large eggs
  • ¾ cup cottage cheese

Condiments and Herbs

  • 2 teaspoon dijon mustard
  • 2-3 tablespoon fresh dill, chopped
  • 1.5 tablespoon fresh chives, chopped
  • 1-2 tablespoon red onion, finely diced

Instructions
 

Preparation

  • First, prepare your hard boiled eggs. Place eggs in a pan with cold water covering the eggs to just an inch or two above the top of the eggs. Bring water to a full boil. When the water starts boiling, shut off the heat, cover, and allow to cook for 11-12 minutes.
  • Next, transfer the eggs to an ice bath (a large bowl of water with ice). Leave them there for at least 5 minutes before peeling.
  • Next, peel and dice your eggs. The egg whites and yolks will separate a bit (that's okay!).

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 3gProtein: 18gFat: 10gSaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 374mgSodium: 415mgPotassium: 199mgSugar: 2gVitamin A: 624IUCalcium: 87mgIron: 2mg
Keyword cheese, Cheese Egg Salad, Dijon Mustard, Dill, Egg Salad, salad
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