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Cottage Cheese Egg Salad (No Mayo)

Cottage Cheese Egg Salad (No Mayo)
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Discover a healthier twist on a classic favorite with this Cottage Cheese Egg Salad (No Mayo). This creamy, protein-packed salad combines hard-boiled eggs and cottage cheese, creating a deliciously satisfying meal that’s perfect for lunch or a quick snack. With the bright freshness of lemon juice and chopped herbs, every bite is bursting with flavor. Skip the mayo and indulge in a lighter alternative without sacrificing taste! Enjoy it on toast, in lettuce wraps, or as a filling for hearty sandwiches. Quick to prepare and incredibly versatile, this egg salad is sure to become a staple in your kitchen.

Ingredients

Scale
  • 4 large eggs
  • 1/4 cup red onion (diced)
  • 1/4 cup cottage cheese
  • 2 tsp Dijon mustard
  • 2 tsp lemon juice (freshly squeezed)
  • 1 tbsp parsley leaves (chopped)
  • 1 tbsp chives (chopped)
  • 1/2 tsp salt
  • 1/4 tsp black pepper (ground)

Instructions

  1. Boil the eggs by bringing water to a boil in a pot. Gently add the eggs and set a timer for 12 minutes.
  2. While the eggs cook, finely dice the red onion and chop parsley and chives.
  3. Once cooked, transfer eggs to ice water to cool, then peel and cut them in half lengthwise. Remove two yolks.
  4. In a medium bowl, chop two egg whites along with the whole eggs.
  5. In a mini food processor, blend cottage cheese, Dijon mustard, lemon juice, and reserved yolks until smooth.
  6. Combine the blended mixture with chopped eggs in the bowl. Add onions, herbs, salt, and pepper; mix gently until well combined.
  7. Adjust seasoning if necessary and serve immediately or refrigerate for later enjoyment.

Nutrition

Find it online: https://lowfatfoodie.com/cottage-cheese-egg-salad-no-mayo/