If you’re looking for a lighter, protein-packed twist on the classic egg salad, this Cottage Cheese Egg Salad is the perfect solution. By substituting traditional mayonnaise with creamy cottage cheese, this salad offers a healthy, flavorful, and satisfying alternative that’s perfect for breakfast, lunch, or even a post-workout snack. The addition of fresh herbs and a hint of Dijon mustard brings a zesty kick to the creamy texture, making this salad both nutritious and delicious. Best of all, it’s quick and easy to prepare, using simple ingredients you likely already have on hand!
Ingredients:
- 4 large eggs
- 1/4 cup red onion, diced small
- 1/4 cup cottage cheese
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice, freshly squeezed
- 1 tablespoon parsley leaves, chopped
- 1 tablespoon chives, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, ground
Instructions:
- Prepare the Eggs: In a saucepan, add the eggs and fill it with enough water to cover them completely. Heat the water over medium-high until it reaches a rolling boil. Once boiling, cover the saucepan, turn off the heat, and allow the eggs to sit undisturbed for 10-12 minutes. Afterward, move the eggs to a bowl filled with ice water to cool for around 5 minutes. When they are cool to the touch, peel and dice the eggs into small pieces.
- Prepare the Dressing: In a medium bowl, mix together the cottage cheese, Dijon mustard, lemon juice, salt, and black pepper. Stir until the ingredients are well combined and the dressing is creamy.
- Assemble the Salad: Add the chopped eggs, diced red onion, parsley, and chives to the bowl with the dressing. Gently fold the ingredients together until everything is well coated with the cottage cheese mixture.
- Adjust Seasoning: Taste the egg salad and adjust the seasoning if needed.
- Chill and Serve: For the best flavor, cover and refrigerate the salad for at least 15-20 minutes before serving. This allows the flavors to meld together.
Conclusion:
This High-Protein Cottage Cheese Egg Salad is a refreshing and nutritious alternative to traditional egg salad. The creamy cottage cheese not only replaces mayonnaise but also boosts the protein content, making it a satisfying option for a healthy meal or snack. With the zesty flavors of Dijon mustard and the freshness of herbs, this dish is sure to become a staple in your healthy recipe collection.
High-Protein Cottage Cheese Egg Salad: A Healthy No-Mayo Twist
Ingredients
- 4 large eggs
- 1/4 cup red onion diced small
- 1/4 cup cottage cheese
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice freshly squeezed
- 1 tablespoon parsley leaves chopped
- 1 tablespoon chives chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
Instructions
- Prepare the Eggs: In a saucepan, add the eggs and fill it with enough water to cover them completely. Heat the water over medium-high until it reaches a rolling boil. Once boiling, cover the saucepan, turn off the heat, and allow the eggs to sit undisturbed for 10-12 minutes. Afterward, move the eggs to a bowl filled with ice water to cool for around 5 minutes. When they are cool to the touch, peel and dice the eggs into small pieces.
- Prepare the Dressing: In a medium bowl, mix together the cottage cheese, Dijon mustard, lemon juice, salt, and black pepper. Stir until the ingredients are well combined and the dressing is creamy.
- Assemble the Salad: Add the chopped eggs, diced red onion, parsley, and chives to the bowl with the dressing. Gently fold the ingredients together until everything is well coated with the cottage cheese mixture.
- Adjust Seasoning: Taste the egg salad and adjust the seasoning if needed.
- Chill and Serve: For the best flavor, cover and refrigerate the salad for at least 15-20 minutes before serving. This allows the flavors to meld together.