A refreshing twist on traditional egg salad using cottage cheese for a creamy texture and added protein.
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Cottage Cheese Egg Salad
Description
A refreshing twist on traditional egg salad using cottage cheese for a creamy texture and added protein.
Ingredients
Scale
- 1 cupcottage cheese
- 4large eggs
- 1 tablespoonmayonnaise
- 1 tablespoonmustard
- 1 tablespoonchopped fresh parsley
- 1/4 teaspoonsalt
- 1/4 teaspoonblack pepper
- 1/4 cupchopped celery
- 1/4 cupchopped red onion
Instructions
- Fill a medium-sized saucepan with enough water to cover the eggs completely.
- Place the saucepan on the stove over medium heat and bring the water to a boil.
- Once the water reaches a rolling boil, reduce the heat to low and let the eggs cook for about 10-12 minutes.
- While the eggs are cooking, gather all the remaining ingredients for the salad.
- Measure out 1 cup of cottage cheese and set it aside in a large mixing bowl.
- Chop the celery into small pieces, aiming for a uniform size for even distribution.
- Chop the red onion into small, fine pieces to avoid large chunks in the salad.
- Finely chop 1 tablespoon of fresh parsley and set it aside.
- Prepare the mayonnaise, mustard, salt, and black pepper, having them ready for mixing.
- After the eggs have finished cooking, carefully drain the hot water from the saucepan and let the eggs cool slightly in cold water.
- Once the eggs are cool enough to handle, tap each one gently on the counter to crack the shell.
- Peel the shells from the eggs, being careful not to tear the egg whites.
- Slice each egg in half lengthwise, and then chop the egg whites and yolks into small pieces, making sure the sizes are consistent for better texture.
- Add the chopped eggs into the mixing bowl with the cottage cheese.
- Add the chopped celery, chopped red onion, chopped parsley, mayonnaise, mustard, salt, and black pepper to the bowl with the cottage cheese and eggs.
- Use a spatula or large spoon to gently fold the ingredients together, ensuring everything is evenly mixed without breaking up the eggs too much.
- Once all the ingredients are well combined, taste the salad and adjust seasoning with additional salt or pepper if desired.
- Cover the bowl with a lid or plastic wrap and refrigerate the egg salad for at least 30 minutes to let the flavors meld together.
- Serve the cottage cheese egg salad chilled, either on a plate as a side dish or on bread for a sandwich.
Notes
For a spicier kick, consider adding diced jalapeños or a dash of hot sauce.
This salad can be stored in the refrigerator for up to 3 days.
Feel free to customize the ingredients by adding other vegetables like bell peppers or cucumbers.
Nutrition
- Calories: 150
- Sugar: 2g
- Fat: 7g
- Carbohydrates: 8g
- Protein: 12g
