Cottage Cheese Egg Salad
Looking for a light and protein-packed twist on the classic egg salad? This Cottage Cheese Egg Salad is just what you need! By replacing some of the mayonnaise typically found in egg salad with cottage cheese, you get a creamy, tangy flavor that’s lower in fat and higher in protein. This refreshing salad is perfect for a quick lunch, a snack, or even as a filling for sandwiches. Plus, it’s incredibly easy to make with simple ingredients you likely already have on hand.
Ingredients
- 4 large eggs
- ¼ cup red onion, diced small
- ¼ cup cottage cheese
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice, freshly squeezed
- 1 tablespoon parsley leaves, chopped
- 1 tablespoon chives, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper, ground
Directions
- Boil the Eggs: Begin by bringing a pot of water to a boil. Once boiling, gently drop the four eggs into the water. Set a timer for 12 minutes to ensure the eggs are hard-boiled. Immediately transfer the eggs to a bowl of icy cold water to cool, which makes them easier to peel.
- Prep the Ingredients: While the eggs are boiling and cooling, dice the red onion, and chop the parsley and chives. Set these aside for later.
- Peel and Chop the Eggs: Once the eggs have cooled, peel them and cut each egg in half lengthwise. Remove the yolks from two of the four eggs and set them aside. Chop the remaining two whole eggs and the two egg whites into small pieces, then transfer them to a medium mixing bowl.
- Prepare the Dressing: In the bowl of a mini food processor, combine the cottage cheese, Dijon mustard, lemon juice, and the two reserved egg yolks. Process the mixture until it’s smooth and creamy, stopping to scrape down the sides if necessary.
- Combine and Mix: Add the blended cottage cheese mixture to the bowl with the chopped eggs. Then, add the diced red onion, chopped parsley, chopped chives, salt, and black pepper. Mix everything together using a spoon or rubber spatula until well combined. Taste the salad and adjust the seasoning with more salt and pepper if needed.
- Serve or Store: This egg salad is best served immediately, but it can also be stored in the refrigerator in an airtight container for up to two days.
Recipe Details
- Prep Time: 10 minutes
- Cooking Time: 12 minutes
- Total Time: 22 minutes
- Servings: 2 servings
- Calories: 150 kcal per serving
Serving Suggestions
This Cottage Cheese Egg Salad is versatile and can be enjoyed in a variety of ways:
- Sandwiches: Spread it between slices of whole-grain bread or tuck it into a wrap for a delicious, protein-packed lunch.
- Salad Topping: Serve it over a bed of mixed greens for a light and refreshing meal.
- On Toast: Spoon it onto slices of toasted bread for a quick and satisfying snack.
Tips and Variations
- Texture: If you prefer a chunkier texture, simply mash the cottage cheese with a fork instead of processing it in a food processor.
- Add-ins: Feel free to customize your egg salad with additional ingredients like diced celery, capers, or pickles for extra crunch and flavor.
- Storage: While this salad is best fresh, you can store leftovers in an airtight container in the fridge for up to two days. Give it a good stir before serving again.
This Cottage Cheese Egg Salad is a delicious and nutritious twist on a classic dish. With its creamy texture and bright flavors, it’s sure to become a new favorite in your recipe rotation. Enjoy it as a quick meal or snack anytime you’re craving something light yet satisfying!
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Cottage Cheese Egg Salad
- Total Time: 22 minutes
- Yield: 2 1x
Description
This Cottage Cheese Egg Salad is a delightful twist on a classic dish, combining the creamy richness of cottage cheese with the tangy flavor of Dijon mustard and freshly squeezed lemon juice. The addition of fresh herbs like parsley and chives adds a burst of freshness that perfectly complements the savory eggs. This salad is not only high in protein but also offers a satisfying texture, making it an excellent choice for a light meal or snack.
Ingredients
4 large eggs
¼ cup red onion, diced small
¼ cup cottage cheese
2 teaspoons Dijon mustard
2 teaspoons lemon juice, freshly squeezed
1 tablespoon parsley leaves, chopped
1 tablespoon chives, chopped
½ teaspoon salt
¼ teaspoon black pepper, ground
Instructions
Boil the eggs: Bring a pot of water to a boil, then gently drop the four eggs into the boiling water. Set a timer for 12 minutes, then immediately transfer the eggs to a bowl of icy cold water to cool.
While the eggs are boiling and cooling, dice the red onion and chop the parsley and chives.
Once cooled, peel the eggs and cut them in half lengthwise. Remove the yolks from two of the four eggs.
Chop two whole eggs and two egg whites, then transfer them to a medium mixing bowl.
In the bowl of a mini food processor, combine the cottage cheese, Dijon mustard, lemon juice, and the two reserved egg yolks. Process until smooth, stopping to scrape the sides if necessary.
Add the blended mixture to the bowl with the chopped eggs, along with the diced red onion, parsley, chives, salt, and pepper.
Mix everything together with a spoon or rubber spatula until well combined. Taste and adjust the seasoning with more salt and pepper if needed.
Serve immediately or store in the fridge in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 150