Description
Cottage cheese egg salad brings protein-packed flavor to classic sandwich filling with Mediterranean-inspired zest. Creamy, tangy ingredients blend seamlessly, offering you a nutritious lunch option that satisfies hunger and delights taste buds.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- ¼ cup (60 ml) cottage cheese
- ¼ cup (40 g) red onion, diced small
Seasonings and Herbs:
- ½ teaspoon salt
- ¼ teaspoon black pepper, ground
- 2 teaspoons Dijon mustard
- 1 tablespoon parsley leaves, chopped
- 1 tablespoon chives, chopped
Liquid Ingredients:
- 2 teaspoons lemon juice, freshly squeezed
Instructions
- Fill a medium saucepan with cold water, gently lower 6 large eggs (room temperature) into the water, ensuring they are fully submerged by 1 inch (2.54 centimeters).
- Bring water to a rolling boil over high heat, then reduce to a gentle simmer and cook eggs for exactly 10-12 minutes.
- Prepare an ice bath in a large bowl with cold water and several ice cubes while eggs are cooking.
- Immediately transfer boiled eggs from hot water to ice bath using a slotted spoon to halt cooking process and prevent green ring around yolks.
- Once eggs are completely cooled (approximately 3-4 minutes), carefully peel shells under running water.
- Separate 2 egg yolks from their whites, reserving 4 whole eggs for chopping.
- Dice peeled whole eggs and egg whites into small, uniform pieces using a sharp knife.
- Place separated egg yolks, cottage cheese, Dijon mustard, fresh lemon juice into food processor.
- Pulse mixture until smooth and creamy, creating a rich, uniform base.
- Transfer processed mixture to a mixing bowl, fold in chopped eggs, finely diced red onion, chopped fresh parsley, chopped chives.
- Season with kosher salt and freshly ground black pepper, stirring gently to combine.
- Taste and adjust seasonings as needed, ensuring balanced flavor profile.
- Serve immediately or refrigerate in an airtight container for up to 2 days.
Notes
- Creamy cottage cheese transforms traditional egg salad into a lighter, protein-packed lunch option.
- Removing two egg yolks reduces fat while maintaining rich flavor and smooth texture.
- Blending ingredients creates a velvety base that coats chopped eggs perfectly.
- Fresh herbs like parsley and chives add brightness and unexpected garden-fresh notes.
- Refrigerated salad stays delicious for 2-3 days, making it ideal for meal prep.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 210 kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 280mg