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Homemade Avocado Egg Salad (with Cottage Cheese) photo
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Avocado Egg Salad (with Cottage Cheese)

This Avocado Egg Salad is a creamy, nutritious delight! Packed with protein and flavor, it's perfect for lunch or as a spread.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Keyword: Easy, Healthy, Quick
Servings: 4 servings

Ingredients

  • 6 large boiled eggs chopped
  • 1 cup cottage cheese rinsed with cold water and drained
  • 1 cup sliced celery (inner small pieces preferred)
  • 1/2 cup sliced green onions white and green parts (more or less to taste)
  • 2 medium avocados peeled and diced
  • 1 tablespoon fresh-squeezed lemon juice (for tossing with avocado)
  • Salt to taste (I used Vege-Sal)
  • Fresh-ground black pepper to taste

Instructions

  • Start by peeling and chopping your boiled eggs into bite-sized pieces. Set them aside in a large mixing bowl. Next, rinse your cottage cheese under cold water to remove excess sodium and drain it well.
  • Thinly slice the celery and green onions. Add these to the bowl with the eggs and cottage cheese.
  • Carefully peel and dice the avocados. Drizzle the diced avocado with fresh-squeezed lemon juice. Gently toss to coat.
  • Add the diced avocados to the mixing bowl with the eggs, cottage cheese, celery, and green onions. Season with salt and freshly ground black pepper.
  • Using a fork, gently mix all the ingredients together until well combined. Taste and adjust seasoning if necessary before serving.

Equipment

  • Mixing Bowl
  • Cutting Board
  • Knife
  • Measuring cups and spoons
  • Fork

Notes

  • For a dairy-free version, substitute cottage cheese with a plant-based alternative.
  • This salad is best enjoyed fresh; store leftovers in an airtight container for up to 2 days.
  • Add extras like diced bell peppers or fresh herbs for extra flavor.