Egg Salad with Cottage Cheese and Herbs
A creamy and flavorful egg salad combining fluffy eggs, cottage cheese, fresh herbs, and zesty lemon, perfect for lunches or snacks.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 4 large large eggs Soft, fluffy, and a staple in many homes.
- 1/4 cup cottage cheese Creamy and rich, lends a smooth texture.
- 1/4 cup finely diced red onion Adds crunch and a vibrant hue.
- 1 tablespoon chopped parsley Adds a delightful herbal note.
- 1 tablespoon chopped chives Adds a mild garlic-like flavor.
Seasonings & Condiments
- 2 teaspoons lemon juice Enhances flavors and adds refreshment.
- 2 teaspoons Dijon mustard Rounds out flavors beautifully.
- 1/4 teaspoon ground black pepper Gives a subtle kick.
- 1/2 teaspoon salt Essential for enhancing flavor.
Instructions
Preparation
- Place four large eggs in a pot of cold water. Bring to a boil and set a timer for 12 minutes for hard-boiled eggs.
- Transfer the eggs to a bowl of ice water for 5-10 minutes to cool.
- Finely dice the red onion and chop the parsley and chives.
- Peel the eggs under cold water to remove shell pieces.
- Crack open two eggs to discard yolks, saving the whites, and use the yolks from the other two.
- Dice all egg whites and yolks into a mixing bowl.
Mixing
- In a separate bowl, blend the cottage cheese, Dijon mustard, lemon juice, and reserved yolks until smooth.
- Gently fold the chopped eggs, blended cottage cheese mixture, diced onion, parsley, chives, salt, and pepper together, avoiding overmixing.
Serving
- Chill the egg salad in the refrigerator for about 30 minutes before serving.
- Serve on its own, on a bed of greens, or in sandwiches.
Notes
Leftovers can be stored in an airtight container for up to three days. Consider adding celery or bell peppers for a crunch.