Description
This refreshing cottage cheese egg salad is a healthier twist on a classic dish, offering creamy texture without the heaviness of mayonnaise. Packed with protein and vibrant flavors, it’s perfect for a quick lunch or picnic.
Ingredients
Scale
- 8 eggs (hard-boiled and diced into 1/2-inch pieces)
- 1 cup cottage cheese (I prefer Good Culture for its thick texture and small curd)
- 2.5 tsp dijon mustard (I always use Grey Poupon for a sharper kick)
- 3.5 tbsp fresh dill (finely chopped, about 1/4-inch pieces)
- 2 tbsp chives
- 2 tbsp red onion (finely diced to ensure even distribution)
- 1.5 tsp lemon juice
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper
Instructions
- Begin by hard-boiling the eggs. Place them in a pot and cover with cold water, then bring to a rolling boil over medium-high heat. Once boiling, cover the pot and remove it from heat, letting it sit for 10 minutes.
- After 10 minutes, transfer the eggs to an ice bath to cool for about 5 minutes. This stops the cooking process and makes peeling easier. You’ll know they’re ready when they feel cool to the touch.
- Peel the cooled eggs under running water to help remove the shells more easily. Once peeled, dice them into 1/2-inch pieces. Aim for uniformity to ensure even distribution in the salad.
- In a large mixing bowl, combine the diced eggs and the cup of cottage cheese. Stir gently to combine, being careful not to mash the eggs.
- Add in the dijon mustard, fresh dill, chives, red onion, lemon juice, garlic powder, salt, black pepper, and cayenne pepper. Mix everything together until well incorporated. The mixture should look creamy and have a fresh aroma from the herbs.
- Taste the salad and adjust the seasoning to your liking, adding more salt or pepper if desired. If you want a sharper flavor, a bit more mustard can elevate the taste.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container. Chill in the refrigerator for at least 15 minutes before serving to let the flavors meld together.
- Serve on whole-grain toast, in a wrap, or simply on a bed of leafy greens. Enjoy your nutritious and refreshing egg salad!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Lunch
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 370 mg
Keywords: For a lighter version, you can replace some of the eggs with egg whites. If you're not a fan of cottage cheese, Greek yogurt can serve as an excellent substitute.