Protein-packed egg salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 large eggs
02 -
3/4 cup cottage cheese
03 -
2 tsp dijon mustard
04 -
2-3 tbsp fresh dill, chopped
05 -
1.5 tbsp fresh chives, chopped
06 -
1-2 tbsp red onion, finely diced
07 -
1 tsp lemon juice
08 -
1 tsp garlic powder
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1/8 tsp salt, or to taste
10 -
1/4 tsp black pepper, or to taste
# Instructions:
01 -
Place eggs in a pan with cold water, making sure there's about an inch or two of water above the eggs. Bring water to a full boil. Once boiling, shut off the heat, cover the pan, and let them cook for 11-12 minutes.
02 -
Transfer the cooked eggs to a large bowl filled with water and ice. Let them chill for at least 5 minutes before peeling.
03 -
Peel and dice your eggs. Don't worry if the whites and yolks separate a bit - that's totally fine!
04 -
Use a blender or immersion blender to smooth out the cottage cheese until creamy. If you prefer more texture, you can leave some curds intact.
05 -
In a medium bowl, combine the blended cottage cheese, dijon mustard, dill, chives, red onion, lemon juice, garlic powder, salt, and pepper. Stir everything together until well mixed.
06 -
Gently fold the chopped eggs into the cottage cheese mixture. Serve with your favorite whole grain bread, crackers, or wrapped in lettuce leaves for a lighter option!
# Notes:
01 -
This protein-packed egg salad makes a perfect lunch or light dinner option.
02 -
The creamy cottage cheese provides extra protein while keeping the salad light and fresh.
03 -
Fresh herbs really brighten up the flavor - don't skip them if possible!