Cotttage Cheese Egg Salad Recipe
This Cotttage Cheese Egg Salad Recipe is a protein-packed alternative to traditional egg salads.
Equipment
- Medium saucepan
- mixing bowl
- Cutting Board
- slotted spoon
- Whisk
- rubber spatula
Ingredients
- 6 large eggs
- 1 cup small curd cottage cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ¼ cup finely chopped red onion
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh chives, minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- a pinch red pepper flakes for heat (optional)
Instructions
Preparation
- Place the eggs in a medium saucepan, cover with cold water, and bring to a boil.
- Turn off the heat, cover the pan, and let the eggs sit for 12 minutes.
- Prepare an ice bath, and transfer the eggs into it for at least 10 minutes.
- Gently crack and peel the eggs, then dice them into uniform pieces.
- In a bowl, mix cottage cheese, Dijon mustard, and lemon juice. Stir in seasonings.
- Finely chop the red onion, dill, and chives, then add to the mixture.
- Fold the diced eggs into the dressing gently to avoid mashing.
- Let the salad chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad is great served on toasted sourdough bread or in lettuce cups for a lower-carb option.
Nutrition
Serving: 1cupCalories: 200kcalCarbohydrates: 6gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 300mgSodium: 400mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 2mg
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