Cottage Cheese Egg Salad (No Mayo)
Cottage Cheese Egg Salad (No Mayo) is a delightful twist on the classic egg salad, offering a creamy and nutritious alternative without the use of mayonnaise. This protein-packed dish combines hard-boiled eggs with cottage cheese, Dijon mustard, and fresh herbs for a zesty flavor that’s perfect for lunch, picnics, or as an energizing snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 4 servings 1x
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- 1/4 cup red onion (diced small)
- 1/4 cup cottage cheese
- 2 tsp Dijon mustard
- 2 tsp lemon juice (freshly squeezed)
- 1 tbsp parsley leaves (chopped)
- 1 tbsp chives (chopped)
- Salt and pepper to taste
Instructions
- Boil the eggs in a pot of water for 12 minutes until hard-boiled. Transfer them to an ice water bath to cool.
- Once cooled, peel the eggs and chop two whole eggs and two egg whites into small pieces.
- In a mini food processor, blend cottage cheese, Dijon mustard, lemon juice, and the yolks from two eggs until smooth.
- In a medium mixing bowl, combine chopped eggs, diced red onion, chopped parsley, chives, and season with salt and pepper.
- Gently mix in the blended cottage cheese mixture until well combined.
- Serve immediately or store in an airtight container in the fridge.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 130
- Sugar: 2g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 215mg
Find it online: https://weeknightdish.com/cottage-cheese-egg-salad-no-mayo/