Description
A light, creamy egg salad that substitutes mayo with cottage cheese, delivering flavor and nutrition in every bite.
Ingredients
Scale
- 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)
- 1/4 cup Red Onion (Finely diced)
- 2 tablespoons Lemon Juice (Brightens the dish)
- 1/2 teaspoon Garlic Powder (Can replace with fresh garlic)
- to taste Salt
- to taste Black Pepper
- to taste Cayenne Pepper
Instructions
- 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 1/2-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.
Notes
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 370 mg
Keywords: Cottage Cheese Egg Salad, Healthy Egg Salad, No Mayo Egg Salad