Ingredients
- 6 hard-boiled eggs
- 1 cup cottage cheese
- 1/2 cup celery, diced
- 1/4 cup chives or green onions, finely chopped
- 1 tablespoon mustard
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Chili flakes, for topping (optional)
Instructions
- Boil the eggs for 10–12 minutes, then let them cool slightly and peel.
- Chop the peeled eggs into small pieces and place them in a large mixing bowl.
- Add diced celery, chopped chives or green onions, cottage cheese, mustard, and lemon juice.
- Season with salt and pepper to taste.
- Gently stir until all ingredients are well combined.
- Serve immediately or chill in the refrigerator for the flavors to meld.
- Before serving, optionally sprinkle with extra chives and a pinch of chili flakes.
Notes
- Use full-fat cottage cheese for extra creaminess.
- Add a spoonful of Greek yogurt for more protein and a smoother texture.
- Fresh herbs like dill, parsley, or basil brighten the flavor.
- Store in the fridge for up to 2–3 days.
- Serve on toast, in a pita, with crackers, or over salad greens.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 31g
- Cholesterol: 375mg
