Ingredients
Main Ingredients
- ¾ cup low fat cottage cheese
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- 6 eggs, boiled and peeled
- 2 tablespoons fresh dill, chopped
- 2 tablespoons chives, chopped
Instructions
- Prepare the dressing: In a medium bowl, combine the low fat cottage cheese, Dijon mustard, lemon juice, kosher salt, black pepper, paprika, and garlic powder. Mix thoroughly until well blended to create a creamy and flavorful dressing.
- Chop the eggs: Chop the hard boiled and peeled eggs into small pieces approximately ¼ inch in size to ensure even mixing and a nice texture in the salad.
- Combine salad ingredients: Add the chopped eggs, fresh dill, and chopped chives into the bowl with the cottage cheese mixture. Stir gently but thoroughly to combine all ingredients evenly.
- Chill before serving: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to let the flavors meld and serve chilled for the best taste and texture.
Notes
- For best results, use fresh herbs like dill and chives for maximum flavor.
- Refrigerating the salad enhances the flavor and texture but it can be served immediately if needed.
- This salad can be served on whole grain bread, crackers, or as a side dish with greens.
- Hard boil eggs by placing them in boiling water for 9-12 minutes, then cool in ice water for easy peeling.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (for boiling eggs)
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
