Egg Salad with Cottage Cheese and Herbs
A delightful twist on a classic egg salad, combining creamy cottage cheese with hearty boiled eggs and fresh herbs for a satisfying, protein-packed meal.
Servings: 2 servings
Calories: 200kcal
Ingredients
Main Ingredients
- 4 large large eggs The star of the show, providing a hearty base for our salad.
- 1/4 cup cottage cheese Adds a lovely texture and boosts the protein content.
- 1 tablespoon chopped parsley Brings freshness and a pop of color.
- 1 tablespoon chopped chives Introduces an aromatic touch.
- 1/4 cup finely diced red onion Adds crunch and sweetness.
- 2 teaspoons Dijon mustard Adds a zesty flavor.
- 2 teaspoons lemon juice Brightens up the flavors.
- 1/4 teaspoon ground black pepper For a subtle hint of spice.
- 1/2 teaspoon salt Essential for enhancing all flavors.
Instructions
Preparation
- Boil the eggs: Place eggs in a pot, cover with water, and bring to a boil. Boil for 12 minutes.
- Cool the eggs: Transfer boiled eggs to an ice water bath to stop cooking and ease peeling.
- Prepare the veggies: Finely dice the red onion and chop the parsley and chives. Set aside.
- Peel the eggs: Once cooled, peel eggs and discard the yolks from 2 of them.
- Chop the eggs: Chop the remaining eggs and place in a mixing bowl.
- Blend the cottage cheese mixture: In a separate bowl, combine cottage cheese, Dijon mustard, lemon juice, and yolks from the discarded eggs. Blend until smooth.
- Mix everything together: Add the chopped eggs, diced onion, parsley, chives, salt, and black pepper to the cottage cheese mixture. Stir gently.
- Serve and store: Serve chilled, on whole-grain bread, lettuce leaves, or with crackers. Store leftovers in a sealed container in the fridge for up to three days.
Notes
Customize the herbs, add crunch with diced celery, or spice it up with cayenne. Make it colorful with sun-dried tomatoes.