Cottage Cheese Egg Salad
User Reviews
5.0
6 reviews
Excellent
Cottage Cheese Egg Salad
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🥚👏🏻 NO MAYO needed in this healthier twist on egg salad made with cottage cheese! Creamy, flavorful, and packed with two lean PROTEIN powerhouses to keep you full and satisfied for hours! If you like egg salad, you need to try this EASY twist on the classic!
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Ingredients
- 6 large eggs hard-boiled, peeled, and diced finely
- ⅓ cup small-curd cottage cheese or more if necessary (you can use low-fat cottage cheese, read the blog post FAQs for brand info and more important info)
- 2 tablespoons celery finely diced
- 1 to 2 tablespoons green onions finely diced (chives are a good substitute; red onions may be substituted but the flavor is more intense)
- 1 teaspoon Dijon mustard (whole grain mustard may be used; I do not recommend basic yellow mustard)
- ½ teaspoon salt or to taste
- ¼ to ½ teaspoon freshly ground black pepper or to taste
- fresh herbs as desired for garnishing (I recommend finely minced fresh parsley or fresh dill)
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Instructions
- Eggs - Place the eggs in a medium saucepan. Cover them with water, making sure the eggs are submerged by about an inch. Bring the water to a boil over medium-high heat. Once the water is boiling, reduce the heat and let the eggs simmer for about 9-10 minutes for hard-boiled eggs. Tips - I like my eggs with a slightly softer center so for me 8-9 minutes is good, if you like a more firm center go for the full 10 minutes. If you go over 10 minutes, you risk the yolks developing a gray/green hue from being overcooked. While the eggs are boiling, make the ice water bath (large bowl with ice cubes + water)and chop the veggies to get ahead.After boiling 9-10 minutes, remove the eggs from the boiling water using a slotted spoon and place them in an ice water bath for about 10 minutes. This stops the cooking and makes them cool enough to handle. helps them peel easily. Once cool, peel the eggs. Tip - If you crack/bang the bigger end of the egg on your counter or sink it's said to peel easier because you can get the membrane and therefore peel it off in bigger sections, but I've tried all the tricks (old eggs, new eggs, brown and white eggs, vinegar in the water, etc.) and some eggs just peel easier than others. Dice the peeled eggs quite small and place them in a large mixing bowl.
- Mix - To the mixing bowl with the diced eggs, add the cottage cheese, celery, green onions, mustard, salt, pepper, and stir to mix well. If the mixture isn't as creamy as you'd like, add another spoonful of cottage cheese, or as desired.
- Flavor - Taste the egg salad and as if desired, make any necessary flavor adjustments. If it tastes at all flat or boring, it likely needs more salt (or pepper too). If you like a bit more tang, you can add a little extra mustard or even a squeeze of lemon juice for brightness. Garnish with fresh herbs, or mix them into the egg salad, as desired. See the FAQs in the blog post for other flavoring options.
- Serving - While you can serve the egg salad immediately, I like to serve it after it's been chilled in the fridge for about 30-60 minutes. The one exception, if you're serving it on a piece of toasted bread, the warmer freshly made egg salad is nice with warm toast. Otherwise, I like it chilled. Serve it on bread, crackers, toast, in wraps, over a bed of lettuce, with veggies spears, etc.
Notes
- Storage: Egg salad will keep airtight in the fridge for up to 3 days but I find it's best the day it's make and the second day because it just tastes fresher. It does not freeze well.
Nutrition Information
Show Details
Serving
1serving
Calories
110kcal
(6%)
Carbohydrates
1g
(0%)
Protein
11g
(22%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
246mg
(82%)
Sodium
478mg
(20%)
Potassium
127mg
(4%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
399IU
(8%)
Vitamin C
0.4mg
(0%)
Calcium
53mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 110kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 246mg | 82% |
| Sodium | 478mg | 20% |
| Potassium | 127mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 399IU | 8% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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