Cottage Cheese Salad with Egg and Radish

Cottage Cheese Salad with Egg and Radish

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"My mother made this often when I was growing up. Lovely for breakfast, brunch, or light lunch. Serve this alongside a couple slices of good quality bakery bread, toasted and buttered. Keeping hard-cooked eggs in the fridge makes this easy and quick. You can adjust the amounts of chives and radishes, or even add an extra egg, depending on your taste."
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10 m servings 136 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 567 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.




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This was........interesting. Not bad, just interesting. I did add some fresh ground pepper but other than that, I kept to the recipe.

I used garden fresh chives and radishes. I shredded the radishes and added pepper. I used it as a dip with pretzel thins. I think next time I'll use more radishes.

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