Egg Salad with Cottage Cheese and Herbs
This creamy Egg Salad combines cottage cheese, boiled eggs, and fresh herbs for a delightful and nutritious meal that's perfect for any occasion.
Servings: 4 servings
Calories: 150kcal
Ingredients
Main Ingredients
- 4 large large eggs Rich in protein, the eggs are the star of this dish.
- 1/4 cup cottage cheese Creamy, protein-packed base.
- 1/4 cup finely diced red onion Adds sweetness and crunch.
- 1 tablespoon chopped parsley Fresh herb adding flavor.
- 1 tablespoon chopped chives Provides a mild onion flavor.
- 1 tablespoon Dijon mustard Adds a zesty kick.
- 2 teaspoons lemon juice Brightens the dish.
- 1/4 teaspoon ground black pepper Enhances overall flavor.
- 1/2 teaspoon salt Ties all the flavors together.
Instructions
Preparation
- Start by bringing a pot of water to a boil. Gently add the eggs and let them boil for about 12 minutes.
- Once the eggs are done, transfer them to an ice water bath to cool.
- While the eggs are cooling, finely dice the red onion and chop the parsley and chives.
- After the eggs have cooled, carefully peel them and chop into small pieces or discard the yolks from 2 of the eggs if you prefer a lighter salad.
- In a mixing bowl, combine the cottage cheese, mustard, lemon juice, and the yolks you kept. Blend until smooth.
- In a larger bowl, mix the chopped eggs, the blended dressing, diced onion, parsley, chives, salt, and pepper until fully combined.
Serving
- Serve immediately or store in the fridge for later enjoyment. It’s delicious chilled or right away.
Storage
- Any leftovers should be kept in a sealed container in the refrigerator for up to three days.
Notes
For a twist, consider adding diced cucumbers or bell peppers for crunch. Greek yogurt can substitute cottage cheese for a tangier flavor. Consume within three days for best freshness.