This twist on the classic egg salad is creamy, protein-packed, and lighter, thanks to the addition of cottage cheese. It’s perfect for a healthy lunch or snack.
Ingredients
- 6 large eggs
- 1/2 cup cottage cheese (small curd works best)
- 2 tablespoons mayonnaise (optional, for extra creaminess)
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice or vinegar
- 1 tablespoon fresh chives or parsley, chopped
- Salt and freshly ground black pepper, to taste
- Paprika, for garnish (optional)
Instructions
- Boil the Eggs
- Place the eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat. Turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
- Cool and Peel
- Transfer the eggs to an ice bath to cool for 5 minutes.
- Peel the eggs and pat them dry.
- Chop the Eggs
- Dice the eggs into small pieces using a knife or mash them lightly with a fork, depending on your texture preference.
- Mix the Salad
- In a medium bowl, combine the cottage cheese, mayonnaise (if using), mustard, and lemon juice. Mix until smooth.
- Add the chopped eggs and gently fold to combine.
- Season
- Add salt and pepper to taste. Adjust the creaminess by adding more cottage cheese or mayonnaise if needed.
- Serve
- Garnish with chives or parsley and a sprinkle of paprika, if desired.
- Serve on whole-grain bread, crackers, or over a bed of greens for a healthier option.
Tips
- For extra flavor: Add diced pickles, celery, or a pinch of garlic powder.
- Low-fat option: Skip the mayonnaise and use all cottage cheese for a lighter version.
- Make it ahead: Store in an airtight container in the refrigerator for up to 3 days.
Enjoy this healthy, protein-packed egg salad with cottage cheese!
