Creamy cottage cheese egg salad bursting with flavor from fresh ingredients.
PREPARATION TIME:
Prep Time: 5 minutes
Cook Time: 17 minutes
Ingredients:
- 8 large eggs
- 3/4 cup cottage cheese
- 2 tsp dijon mustard
- 2-3 tbsp fresh dill chopped
- 1.5 tbsp fresh chives chopped
- 1-2 tbsp red onion finely diced
- 1 tsp lemon juice
- 1 tsp garlic powder
- 1/8 tsp salt or to taste
- 1/4 tsp black pepper or to taste
Instructions:
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First, prepare your hard boiled eggs. Place eggs in a pan with cold water covering the eggs to just an inch or two above the top of the eggs. Bring water to a full boil. When the water starts boiling, shut off the heat, cover, and allow to cook for 11-12 minutes.
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Next, transfer the eggs to an ice bath (a large bowl of water with ice). Leave them there for at least 5 minutes before peeling.
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Next, peel and dice your eggs. The egg whites and yolks will separate a bit (that’s okay!).
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In a blender or using an immersion blender in a small container, blend cottage cheese until smooth and creamy (you can leave the cottage cheese with curds if you want to!).
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In a medium sized bowl, combine blended cottage cheese, dijon mustard, dill, chives, red onion, lemon juice, and salt and pepper. Mix until combined.
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In a mixing bowl, mix chopped eggs and blended cottage cheese mixture.Serve with your favorite whole grain bread, crackers or in lettuce wraps!
Nutrition:
Calories: 180 k cal | Carbohydrates: 3 g | Protein: 18 g | Fat: 10 g | Saturated Fat: 3 g | Monounsaturated Fat: 4 g | Cholesterol: 374 mg | Sodium: 415 mg | Potassium: 199 mg | Sugar: 2 g | Vitamin A: 624 I U | Calcium: 87 mg | Iron: 2 mg
