Creamy Cottage Cheese Egg Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 fresh large eggs
02 -
3/4 cup creamy cottage cheese
03 -
2 teaspoons Dijon mustard
→ Fresh Herbs & Aromatics
04 -
2-3 tablespoons fresh dill, roughly chopped
05 -
1.5 tablespoons fresh chives, finely chopped
06 -
1-2 tablespoons red onion, minced
→ Seasonings
07 -
1 teaspoon fresh lemon juice
08 -
1 teaspoon garlic powder
09 -
1/8 teaspoon sea salt, or to taste
10 -
1/4 teaspoon freshly ground black pepper, or to taste
# Instructions:
01 -
Start with cold water in a pan, adding the eggs and making sure they're covered by an inch or two of water. Bring to a full rolling boil, then immediately turn off the heat and cover. Let them cook gently for 11-12 minutes.
02 -
Transfer your eggs to a large bowl filled with ice water. Let them chill for at least 5 minutes - this makes peeling much easier!
03 -
Carefully peel the eggs and dice them into bite-sized pieces. Don't worry if the whites and yolks separate a bit - it's perfectly normal!
04 -
Using a blender or immersion blender, whip the cottage cheese until smooth and creamy. If you prefer some texture, you can skip this step and leave the curds whole.
05 -
In a medium bowl, combine your creamy cottage cheese with Dijon mustard, fresh dill, chives, diced red onion, lemon juice, and seasonings. Stir until everything is well mixed.
06 -
Gently fold the chopped eggs into your creamy herb dressing. Serve this protein-packed salad on your favorite whole grain bread, with crispy crackers, or wrapped in fresh lettuce leaves!
# Notes:
01 -
Perfect for meal prep - keeps well in the fridge for quick lunches
02 -
Can be served as a sandwich filling, appetizer, or light main course