Cottage Cheese Egg Salad (No Mayo)
Discover the delightful taste of Cottage Cheese Egg Salad (No Mayo) – a protein-packed and creamy alternative to traditional egg salad. This refreshing dish combines hard-boiled eggs with smooth cottage cheese, fresh herbs, and zesty Dijon mustard, creating a satisfying meal that’s both healthy and versatile. Perfect for lunch, picnics, or as a quick snack, this egg salad is not only easy to whip up in under 15 minutes but also caters to various serving styles.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves 2
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- 1/4 cup red onion (diced)
- 1/4 cup cottage cheese
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice (freshly squeezed)
- 1 tablespoon parsley leaves (chopped)
- 1 tablespoon chives (chopped)
- Salt and black pepper to taste
Instructions
- Boil water in a medium pot. Gently add the eggs and cook for 12 minutes.
- Transfer boiled eggs to an ice water bath to cool.
- Dice the red onion and chop the parsley and chives while the eggs cool.
- Peel the eggs, cut them in half lengthwise, and remove two yolks.
- In a mixing bowl, add chopped egg whites and two whole eggs.
- In a mini food processor, blend cottage cheese, Dijon mustard, lemon juice, and reserved egg yolks until smooth.
- Combine the mixtures in the bowl with chopped eggs; stir in onions, herbs, salt, and pepper.
Nutrition
- Serving Size: 1/2 cup (150g)
- Calories: 180
- Sugar: 2g
- Sodium: 430mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 370mg
Find it online: https://lowsugarcooking.com/cottage-cheese-egg-salad-no-mayo/