Delicious Cottage Cheese Egg Salad
A flavorful, protein-packed Delicious Cottage Cheese Egg Salad that's mayo-free and full of fresh herbs.
Equipment
- pot
- food processor
- Mixing Bowl
- whisk
- Knife
- Cutting Board
- Ice Bath Container
Ingredients
For the Salad
- 4 large Eggs Hard-boiled and diced
- 1 cup Cottage Cheese Full-fat or low-fat based on preference
- 2 tablespoons Dijon Mustard For tangy flavor
- 2 tablespoons Fresh Dill Chopped finely
- 2 tablespoons Chives Finely chopped
- ¼ cup Red Onion Finely diced
- 2 tablespoons Lemon Juice Brightens the dish
- ½ teaspoon Garlic Powder Can replace with fresh garlic
- to taste Salt
- to taste Black Pepper
- to taste Cayenne Pepper
Instructions
Method
- Place the eggs in a pot, cover with cold water, and bring to a boil. Once boiling, cover and let sit for 11-12 minutes.
- Transfer the eggs to an ice bath for about 5 minutes to halt cooking and make peeling easier.
- In a food processor, blend the cottage cheese until smooth and creamy.
- In a mixing bowl, combine blended cottage cheese with Dijon mustard, lemon juice, garlic powder, salt, black pepper, and cayenne pepper. Whisk until smooth.
- Chop the fresh dill, chives, and red onion finely and keep separate until mixing.
- Carefully peel the cooked eggs and cut into ½-inch pieces.
- Gently mix chopped herbs into cottage cheese mixture, then fold in diced eggs carefully.
- Cover the bowl and let the salad chill in the fridge for at least 30 minutes before serving.
Nutrition
Serving: 1servingCalories: 220kcalCarbohydrates: 10gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 180mgSodium: 400mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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