Cottage Cheese Egg Salad (No Mayo) Recipe

Introduction

This Cottage Cheese Egg Salad is a fresh, creamy alternative to the traditional mayo-based version. It’s light, tangy, and packed with flavor, making it perfect for sandwiches or a healthy snack.

Ingredients

• 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)
• 1/2 tsp salt
• 1/4 tsp black pepper (ground)

Instructions

1. Step 1: Bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for 12 minutes. Immediately transfer the eggs to a bowl of icy cold water to cool.
2. Step 2: While the eggs are cooking and cooling, dice the red onion and chop the parsley and chives.
3. Step 3: Peel the eggs and slice them in half lengthwise. Remove the yolks from two of the eggs and set aside.
4. Step 4: Chop the two whole eggs and the two egg whites from the halved eggs. Place them in a medium mixing bowl.
5. Step 5: In a mini food processor, combine the cottage cheese, Dijon mustard, lemon juice, and the two reserved egg yolks. Process until smooth, scraping down the sides if needed.
6. Step 6: Add the blended mixture to the bowl with the chopped eggs. Stir in the diced onion, parsley, chives, salt, and pepper.
7. Step 7: Mix gently with a spoon or rubber spatula until all ingredients are well combined. Taste and adjust seasoning with more salt and pepper if desired.
8. Step 8: Serve immediately or refrigerate in an airtight container until ready to enjoy.

Tips & Variations

• For extra creaminess, swap cottage cheese for Greek yogurt or add a small amount of cream cheese.
• Add a pinch of smoked paprika or cayenne pepper for a subtle kick.
• Use fresh herbs like dill or tarragon instead of parsley for a different flavor profile.

Storage

Store the egg salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. For best texture, avoid freezing this salad. Serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this egg salad ahead of time?

Yes, prepare the salad up to 24 hours in advance and keep it refrigerated. This allows the flavors to meld together nicely.

Is cottage cheese necessary in this recipe?

Cottage cheese provides a creamy texture without mayo, but you can substitute it with Greek yogurt or cream cheese based on your preference.

Cottage Cheese Egg Salad (No Mayo) Recipe

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★★★★★

4.7 from 95 reviews

• Author: Rafael
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A creamy, tangy Cottage Cheese Egg Salad made without mayonnaise, featuring chopped boiled eggs, diced red onion, fresh herbs, and a smooth blend of cottage cheese, Dijon mustard, and lemon juice for a delicious and healthy twist on classic egg salad.

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Ingredients

Scale 1x2x3x

Eggs and Aromatics

• 4 large eggs
• 1/4 cup red onion, diced small
• 1 tbsp parsley leaves, chopped
• 1 tbsp chives, chopped

Dressing

• 1/4 cup cottage cheese
• 2 tsp Dijon mustard
• 2 tsp lemon juice, freshly squeezed
• 1/2 tsp salt
• 1/4 tsp black pepper, ground

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Instructions

1. Boil the eggs: Bring a pot of water to a rolling boil, then gently lower the four eggs into the boiling water. Set a timer for 12 minutes to hard boil the eggs. Immediately after 12 minutes, transfer the eggs to a bowl filled with icy cold water to halt the cooking process and cool thoroughly.
2. Prepare aromatics: While the eggs are boiling and cooling, dice the red onions finely and chop the parsley and chives into small pieces to ensure they blend well in the salad.
3. Peel and separate eggs: Peel the cooled eggs carefully and slice each in half lengthwise. Remove the yolks from two of the eggs and set them aside for blending.
4. Chop the eggs: Finely chop the two whole eggs and the two egg whites from the halved eggs and place them into a medium mixing bowl. These chopped eggs form the chunky base of the salad.
5. Blend dressing mixture: In a mini food processor bowl, combine the cottage cheese, Dijon mustard, lemon juice, and the two reserved egg yolks. Process the ingredients until the mixture is smooth and creamy. You may need to stop the processor and scrape down the sides to fully incorporate all ingredients.
6. Combine all ingredients: Add the blended cottage cheese mixture to the bowl containing the chopped eggs. Then add the diced red onions, parsley, chives, salt, and ground black pepper.
7. Mix and season: Gently fold all the ingredients together using a spoon or rubber spatula until well combined. Taste the salad and adjust salt and pepper to your preference.
8. Serve or store: Serve the egg salad immediately as a refreshing meal or snack, or store it in an airtight container in the refrigerator to maintain freshness for up to 3 days.

Notes

• Using cottage cheese instead of mayonnaise lowers fat content and adds protein.
• For a smoother salad, blend the dressing ingredients thoroughly.
• The salad can be served on its own, with crackers, or as a sandwich filling.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Adjust salt and pepper according to taste, especially if serving with salted crackers or bread.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: egg salad, cottage cheese egg salad, no mayo egg salad, healthy egg salad, low fat egg salad, protein rich salad