Cottage Cheese Egg Salad
This creamy, protein-packed egg salad uses cottage cheese instead of mayo, offering a fresh and light twist perfect for lunch or a satisfying snack.
Equipment
- 1 mini food processor
Ingredients
- 4 large eggs
- 1/4 cup red onion diced small
- 1/4 cup cottage cheese
- 2 teaspoons Dijon mustard
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon parsley leaves chopped
- 1 tablespoon chives chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Bring a pot of water to a boil and gently add the eggs.
- Boil eggs for 12 minutes, then transfer them immediately to a bowl of ice water to cool.
- While eggs are boiling and cooling, dice the red onion and chop parsley and chives.
- Peel the eggs and cut them in half lengthwise; remove yolks from two eggs.
- Chop the two whole eggs and two egg whites, placing them in a medium mixing bowl.
- In a mini food processor bowl, combine cottage cheese, Dijon mustard, lemon juice, and the two reserved egg yolks; process until smooth.
- Add the blended mixture to the chopped eggs, then add onions, parsley, chives, salt, and black pepper.
- Gently mix everything together until combined; adjust salt and pepper to taste.
- Serve immediately or store in an airtight container in the refrigerator.
Notes
- Boil eggs 8-10 minutes for creamier yolks or 12 minutes for firmer yolks.
- Use any cottage cheese variety; Good Culture is recommended.
- Dice eggs finely for sandwiches or larger for salads.
- Adjust lemon juice, mustard, and onion to taste.