Cottage Cheese Egg Salad (No Mayo)
Cottage Cheese Egg Salad (No Mayo) is a refreshing take on the classic egg salad, offering a protein-packed option without the heaviness of mayonnaise. This creamy delight combines hard-boiled eggs with cottage cheese, Dijon mustard, and fresh herbs for a burst of flavor. Perfect for lunch or as a nutritious snack, this versatile salad can be served on whole grain bread, in lettuce wraps, or even stuffed into avocados. With just a few simple ingredients and quick preparation time, you can whip up this healthy dish in no time, making it an ideal choice for busy weekdays or meal prep.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- 1/4 cup red onion (diced small)
- 1/4 cup cottage cheese
- 2 tsp Dijon mustard
- 2 tsp lemon juice (freshly squeezed)
- 1 tbsp parsley leaves (chopped)
- 1 tbsp chives (chopped)
- Salt and pepper to taste
Instructions
- In a medium pot, bring water to boil and gently add the eggs. Boil for about 12 minutes.
- Transfer boiled eggs to an ice bath to cool.
- While cooling, dice the red onion and chop parsley and chives.
- Peel the cooled eggs, cut them in half lengthwise, and remove yolks from two eggs.
- Chop the two remaining egg whites along with two whole eggs into small pieces and place in a mixing bowl.
- In a mini food processor, blend cottage cheese, Dijon mustard, lemon juice, and reserved yolks until smooth.
- Combine the blended mixture with chopped eggs in the bowl; add onions, herbs, salt, and pepper.
- Mix gently until well combined. Serve immediately or refrigerate in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 2g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 370mg
Find it online: https://mealsavor.com/cottage-cheese-egg-salad-no-mayo/