Description
This Cottage Cheese Egg Salad is a refreshing and light twist on the classic egg salad, without mayo. Creamy cottage cheese, flavorful Dijon mustard, and zesty lemon juice make this dish a delightful and protein-packed option for any meal.
Ingredients
Scale
Eggs:
- 4 large eggs
Other Ingredients:
- 1/4 cup red onion (diced small)
- 1/4 cup cottage cheese
- 2 tsp Dijon mustard
- 2 tsp lemon juice (freshly squeezed)
- 1 tbps parsley leaves (chopped)
- 1 tbps chives (chopped)
- 1/2 tsp salt
- 1/4 tsp black pepper (ground)
Instructions
- Boil the eggs: Bring water to a boil in a pot, then gently drop the four eggs in the boiling water. Set a timer for 12 minutes, then transfer the eggs to a bowl of icy cold water to cool.
- Dice ingredients: While the eggs are boiling and cooling, dice the onions and chop the parsley and chives.
- Prepare eggs: Peel the eggs and cut them in half lengthwise. Remove the yolks from two eggs.
- Chop eggs: Chop two whole eggs and two egg whites, and transfer to a medium mixing bowl.
- Blend cottage cheese mixture: In a mini food processor, combine cottage cheese, Dijon mustard, lemon juice, and reserved egg yolks. Process until smooth.
- Combine ingredients: Add the blended mixture to the bowl of chopped eggs, along with onions, parsley, chives, salt, and pepper.
- Mix salad: Stir the ingredients until well combined. Adjust seasoning with more salt and pepper, if desired.
- Serve or chill: Enjoy the egg salad immediately or refrigerate in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 215mg
Keywords: Cottage Cheese Egg Salad, Egg Salad without Mayo, Protein-Packed Salad
