Egg Salad with Cottage Cheese and Herbs
A delightful egg salad featuring creamy cottage cheese and fresh herbs, perfect for lunch or as a snack.
Servings: 4 servings
Calories: 210kcal
Ingredients
Main Ingredients
- 4 large large eggs The star of this dish, providing protein and heartiness.
- 1/4 cup cottage cheese Creamy and rich, it adds a luscious texture.
- 1 tablespoon chopped parsley Fresh and aromatic.
- 2 teaspoons lemon juice Adds a zesty kick.
- 1/4 teaspoon ground black pepper Enhances the other flavors.
- 2 teaspoons Dijon mustard Gives a tangy depth.
- 1 tablespoon chopped chives Offers a mild onion flavor.
- 1/4 cup finely diced red onion Crisp and slightly sweet.
- 1/2 teaspoon salt Essential for flavor enhancement.
Instructions
Cooking the Eggs
- Begin by placing the eggs in a pot and covering them with water. Bring the water to a boil over high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl filled with ice water to cool them quickly.
Preparing Ingredients
- While the eggs cool, finely dice the red onion and chop the parsley and chives.
- Once the eggs are cool enough to handle, peel them under running water.
- Discard the yolks from 2 of the eggs and chop the remaining egg whites and whole eggs into small pieces.
Mixing the Salad
- In a blender or food processor, combine the cottage cheese, Dijon mustard, lemon juice, and the yolks from the two remaining eggs. Blend until smooth.
- In a large bowl, mix together the chopped eggs, blended cottage cheese mixture, diced red onion, parsley, chives, salt, and black pepper until well combined.
Serving
- Serve the egg salad immediately or cover and refrigerate for 30 minutes to let the flavors meld.
Notes
Substitute full-fat cottage cheese for a creamier texture, or try adding celery or bell peppers for extra crunch. This dish is versatile and can be used as a sandwich filling or as a dip for veggies.