Description
This Cottage Cheese Egg Salad is a healthy, high-protein twist on the classic egg salad. Using creamy cottage cheese instead of mayonnaise, this recipe adds a fresh and tangy flavor while boosting the protein content. With the added flavors of dill, chives, and Dijon mustard, it’s a nutritious and delicious dish perfect for meal prep, sandwiches, or as a light snack.
Ingredients
- 6 large eggs (hard-boiled)
- ½ cup full-fat cottage cheese (blended for a creamy texture)
- 1 tsp Dijon mustard
- 1 tbsp fresh dill (chopped)
- 1 tbsp fresh chives (chopped)
- 2 tbsp red onion (finely diced)
- 1 tsp lemon juice
- ¼ tsp garlic powder
- Salt and black pepper, to taste
Instructions
1. Hard Boil the Eggs:
- Place eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat and cover. Let sit for 11-12 minutes.
- Transfer eggs to an ice bath for 5 minutes before peeling.
2. Blend Cottage Cheese:
- Blend the cottage cheese until smooth using a blender or immersion blender (optional for a creamier texture).
3. Mix Ingredients:
- In a large mixing bowl, combine the blended cottage cheese, Dijon mustard, dill, chives, red onion, lemon juice, garlic powder, salt, and pepper.
4. Add Eggs:
- Dice the boiled eggs into small pieces and gently fold them into the mixture. Stir until well combined.
5. Serve:
- Chill for a few minutes before serving on whole grain toast, in a sandwich, or as a dip with crackers. Enjoy!
Notes
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for some heat.
- Avocado Blend: Mash half an avocado into the mixture for extra creaminess.
- Greek Yogurt Substitute: Swap some of the cottage cheese with Greek yogurt for a slightly tangier flavor.
- Crunchy Additions: Mix in diced celery or pickles for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad, Snack, Meal Prep
- Method: No-Bake, Mixing
- Cuisine: American
