Cottage Cheese Egg Salad
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 Eggs
- 110 g Fat free cottage cheese
- 1 tsp Dijon mustard
- 2 tablespoons Fresh dill
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- 0.25 Red onion
- 1 tbsp Lemon juice
Method
- Boil the eggs until just hard boiled, about 8-10 minutes. Once boiled, peel and mash with a fork.
- Add the rest of the ingredients to the eggs.
- Mix everything together.