Egg Salad with Cottage Cheese and Herbs – A Creamy, Refreshing Twist on a Classic
Ingredients
- 4 large eggs
- ¼ cup red onion, finely diced
- ¼ cup cottage cheese
- 2 teaspoons Dijon mustard
- 2 teaspoons freshly squeezed lemon juice
- 1 tablespoon parsley leaves, chopped
- 1 tablespoon chives, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Boil the Eggs: Fill a pot with water and bring it to a boil. Gently place the eggs into the boiling water and set a timer for 12 minutes. Once done, transfer the eggs immediately into a bowl of icy cold water to cool.
- Prep the Ingredients: While the eggs are boiling and cooling, dice the red onion and chop the parsley and chives.
- Peel and Chop the Eggs: Peel the cooled eggs. Cut them in half lengthwise and remove the yolks from two of the eggs. Chop the remaining eggs and the two egg whites, then transfer them to a medium mixing bowl.
- Prepare the Dressing: In a mini food processor, combine the cottage cheese, Dijon mustard, lemon juice, and the reserved egg yolks. Blend until smooth, stopping to scrape down the sides if needed.
- Mix Everything Together: Add the blended mixture to the bowl with the chopped eggs. Stir in the diced red onion, chopped parsley, chives, salt, and pepper. Mix until well combined. Taste and adjust seasoning as needed.
- Serve: Enjoy the egg salad immediately or store it in an airtight container in the refrigerator until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2-3 servings
- Calories: 220 kcal per serving