Description
A delightful Keto Egg Salad with Cottage Cheese that combines creamy textures with a burst of flavor, perfect for a low-carb diet.
Ingredients
Scale
- 1 cup cottage cheese (preferably full-fat)
- 4 large hard-boiled eggs
- 2 green onions, finely chopped
- 1/4 cup mayonnaise (preferably full-fat)
- 1 tablespoon Dijon mustard
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the eggs by hard-boiling them, then cool in ice water before peeling.
- In a large mixing bowl, combine cottage cheese, chopped hard-boiled eggs, green onions, mayonnaise, and Dijon mustard.
- Season with salt and pepper to taste, mixing gently.
- If the salad is too thick, adjust the consistency with more mayonnaise or a splash of water.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- This salad is best served chilled or at room temperature.
- Chill the salad for at least 30 minutes before serving for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg
Keywords: Keto, Egg Salad, Cottage Cheese, Low Carb, Salad Recipe