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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
