Cottage Cheese Egg Salad

Cottage Cheese Egg Salad

from thebalancednutritionist.com
Dinner
22 min
4 servings
180 kcal / serving

Creamy cottage cheese egg salad bursting with flavor from fresh ingredients.

Ingredients

  • 8 largeeggs
  • ¾ cupcottage cheese
  • 2 tspdijon mustard
  • 2 tbspfresh dill (chopped)
  • 1 ½ tbspfresh chives (chopped)
  • 1 tbspred onion (finely diced)
  • 1 tsplemon juice
  • 1 tspgarlic powder
  • ⅛ tspsalt (or to taste)
  • ¼ tspblack pepper (or to taste)

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Next, peel and dice your eggs. The egg whites and yolks will separate a bit (that's okay!).

  4. 4

    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!).

  5. 5

    In a medium sized bowl, combine blended cottage cheese, dijon mustard, dill, chives, red onion, lemon juice, and salt and pepper. Mix until combined.

  6. 6

    In a mixing bowl, mix chopped eggs and blended cottage cheese mixture.Serve with your favorite whole grain bread, crackers or in lettuce wraps!