Description
A modern, protein-packed twist on a classic picnic staple that replaces heavy mayonnaise with creamy, high-protein cottage cheese. This recipe offers a lighter texture and a sophisticated flavor profile, making it a perfect high-protein lunch option. With the added crunch of celery and the aromatic touch of fresh chives, this dish remains stable, satisfying, and incredibly nutritious for busy weekdays or weekend gatherings.
Ingredients
8 large hard-boiled eggs, peeled and chopped
1 cup small-curd cottage cheese
1 tablespoon Dijon mustard
2 stalks celery, finely diced
2 tablespoons fresh chives, minced
Salt and black pepper to taste
Instructions
Place eggs in a pot of water, bring to a boil, then remove from heat and let sit for 12 minutes before cooling and peeling.
In a medium bowl, combine the cottage cheese and Dijon mustard until well mixed.
Fold in the chopped hard-boiled eggs, diced celery, and minced chives.
Season with salt and pepper to taste.
Chill in the refrigerator for at least 30 minutes before serving for the best texture and flavor development.
Notes
Use full-fat cottage cheese for a richer flavor or low-fat for a lighter version. Ensure the cottage cheese has a small curd size for better integration. If you prefer a different texture, substitute celery with finely diced cucumber. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 12
- Category: Cottage Cheese Recipes
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 3.5g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 375mg