Salade d’œufs au cottage cheese

Salade d’œufs au cottage cheese

Deliciously creamy yet light, this salad combines the rich taste of cottage cheese with vibrant veggies, making it a perfect dish for busy weeknights or brunches.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 servings

Course: Salad

Cuisine: French

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

For the Salad

4 pieces hard-boiled eggs packed with protein and flavor
1 cup cottage cheese use low-fat if preferred
1 tablespoon chopped fresh chives substitute with green onions if desired
1 cup diced cucumber opt for English cucumbers for fewer seeds
1 cup cherry tomatoes any small tomato variety works well
to taste salt essential for seasoning
to taste pepper essential for seasoning

For the Dressing

2 tablespoons olive oil extra virgin is best for flavor
2 tablespoons lemon juice use fresh juice for the best taste
1 teaspoon Dijon mustard swap with honey mustard if preferred

Method

Preparation

Boil the eggs in a pot of water for about 10-12 minutes until hard-boiled. Once done, place them in cold water to cool, making them easier to peel.
Peel the cooled eggs gently under running water to avoid any cracks.
Chop the boiled eggs into small pieces, aiming for uniform sizes.
Combine the chopped eggs with cottage cheese in a large mixing bowl. Stir gently until well mixed.
Season with salt, pepper, and fresh herbs like chives or dill. Taste and adjust the seasoning according to your preference.
Serve the salad chilled, either on a bed of greens or as a filling for sandwiches.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Garnish with extra herbs or a sprinkle of paprika for a pop of color.

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