Description
Creamy cottage cheese egg salad delivers a protein-packed twist on classic deli fare. Tangy herbs and smooth texture elevate this simple dish, promising a delightful lunch that satisfies both hunger and taste buds.
Ingredients
Scale
Main Protein Ingredients:
- 6 hard-boiled eggs, chopped
- ½ cup (120 ml) cottage cheese (full-fat or low-fat)
Dairy and Creamy Ingredients:
- 1 tablespoon (15 ml) Greek yogurt (optional for extra creaminess)
Seasoning and Herb Ingredients:
- 1 teaspoon (5 ml) Dijon mustard
- 1 teaspoon (5 ml) lemon juice
- ¼ teaspoon (1.25 ml) garlic powder
- ¼ teaspoon (1.25 ml) salt
- ¼ teaspoon (1.25 ml) black pepper
- 2 tablespoons (30 ml) chopped chives or green onions
- 2 tablespoons (30 ml) chopped fresh parsley (optional)
- ½ teaspoon (2.5 ml) paprika (optional, for garnish)
Instructions
- Gently crack and place eggs in a pot of cold water, ensuring they are fully submerged. Bring to a rolling boil, then reduce heat and simmer for precisely 10 minutes to achieve perfectly hard-boiled eggs.
- Remove eggs from heat and immediately transfer to an ice bath, allowing them to cool rapidly and prevent overcooking. This technique ensures easy peeling and a smooth texture.
- Carefully peel the cooled eggs, removing the shells completely. Slice the eggs into uniform, bite-sized chunks using a sharp knife.
- In a spacious mixing bowl, combine the creamy cottage cheese with tangy Greek yogurt. Whisk in zesty Dijon mustard, fresh lemon juice, aromatic garlic powder, and a pinch of salt and pepper.
- Fold the chopped eggs into the creamy dressing, incorporating finely minced chives and parsley. Gently mix to ensure even distribution of herbs and eggs.
- Optional: Dust the surface with a light sprinkle of paprika for an added layer of flavor and visual appeal.
- Cover the salad and refrigerate for 15-20 minutes, allowing the flavors to meld and intensify. Serve chilled as a refreshing and protein-packed dish.
Notes
- Boost protein content by choosing high-quality, pasture-raised eggs for richer nutritional value.
- Swap Greek yogurt with dairy-free alternatives like coconut yogurt for a vegan-friendly version.
- Use fresh herbs from your garden or windowsill to elevate the brightness and freshness of the salad.
- Reduce sodium by selecting low-sodium cottage cheese and adjusting salt quantities to personal taste preferences.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Lunch, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 40 mg