Tasty Cottage Cheese Egg Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 large, fresh eggs
02 -
3/4 cup of smooth cottage cheese
03 -
2 teaspoons of Dijon mustard
→ Fresh Herbs & Aromatics
04 -
1-2 tablespoons of finely minced red onion
05 -
2-3 tablespoons of coarsely chopped fresh dill
06 -
1.5 tablespoons of thinly sliced fresh chives
→ Seasonings
07 -
1 teaspoon of garlic powder
08 -
1 teaspoon of freshly squeezed lemon juice
09 -
1/4 teaspoon of fresh black pepper, or adjust as needed
10 -
1/8 teaspoon of sea salt, or season to your liking
# Instructions:
01 -
Fill a pot with cold water and place your eggs in it. Make sure there's about an inch or two of water covering them. Heat the water until it boils, then quickly turn off the heat and put the lid on. Let the eggs sit in the hot water for about 11 to 12 minutes.
02 -
Move the eggs into a big bowl of ice water. Leave them there for around 5 minutes. This will make peeling them a lot simpler!
03 -
Gently peel the eggs and chop them into small pieces. It's totally fine if the yolks and whites come apart a little!
04 -
Take your cottage cheese and use either a regular blender or an immersion blender to make it super smooth. If you'd like a chunkier texture, skip this step and leave it as is.
05 -
In a medium mixing bowl, stir together the whipped cottage cheese, Dijon mustard, red onion, dill, chives, lemon juice, and all the seasonings. Keep mixing until everything looks evenly combined.
06 -
Fold the chopped eggs gently into your herb-filled, creamy dressing. Enjoy this hearty salad on whole grain toast, scoop it up with crackers, or wrap it in lettuce leaves for a low-carb option!
# Notes:
01 -
Great for prepping ahead—it stays fresh in the fridge and makes quick meals a breeze.
02 -
Serve it however you like: as a filling for sandwiches, an appetizer, or even a light main dish.