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–+ servings
Cottage Cheese Egg Salad

Cottage Cheese Egg Salad – Creamy, No Mayo Delight

Experience a protein-packed and creamy Cottage Cheese Egg Salad, a delicious and healthy twist on the classic egg salad without mayo.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 large Eggs free-range or organic recommended
  • 1 cup Cottage Cheese full-fat preferred
For the Flavor
  • 1/4 cup Red Onion finely diced
  • 1 tablespoon Dijon Mustard Grey Poupon recommended
  • 1 tablespoon Lemon Juice freshly squeezed
For the Freshness
  • 2 tablespoons Fresh Herbs mix of chives and parsley
  • to taste Salt
  • to taste Pepper freshly ground recommended

Equipment

  • Medium pot
  • slotted spoon
  • ice bath
  • Knife
  • Cutting board
  • Mixing Bowl
  • Mini Food Processor

Method
 

Step-by-Step Instructions
  1. Fill a medium pot with water and bring to a rolling boil. Gently lower the eggs into the water and set a timer for 12 minutes.
  2. Transfer the eggs to an ice bath for 5 minutes to cool.
  3. Finely dice the red onion and chop fresh parsley and chives.
  4. Carefully peel the boiled eggs and chop them into bite-sized pieces.
  5. In a mini food processor, blend cottage cheese, Dijon mustard, lemon juice, and reserved egg yolks until smooth.
  6. Combine the mixture with the chopped eggs, diced onion, fresh herbs, salt, and pepper. Gently fold together.
  7. Taste and adjust the seasoning before serving or refrigerating.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 8gProtein: 18gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 220mgSodium: 300mgPotassium: 250mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2-3 days. Freezing is not recommended due to the texture changes in dairy.

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