Creamy High Protein Cottage Cheese Egg Salad
A creamy, satisfying high-protein egg salad made with cottage cheese, offering a lighter yet equally delicious alternative to traditional mayo versions. It's a fresh and straightforward meal perfect for any time.
Equipment
- Medium pot
- bowl
- mini food processor
- immersion blender
- Spatula
Ingredients
- 4 large eggs
- 1/4 cup red onion diced small
- 1/4 cup cottage cheese
- 2 teaspoon Dijon mustard
- 2 teaspoon lemon juice freshly squeezed
- 1 tablespoon parsley leaves chopped
- 1 tablespoon chives chopped
- 1/2 teaspoon Everything Bagel Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
Instructions
Preparing the Eggs
- Begin by bringing a medium pot of water to a rolling boil. Carefully lower your eggs into the boiling water, then set a timer for 12 minutes to ensure firm, fully cooked yolks. Immediately transfer the cooked eggs to a bowl filled with ice water; this halt in cooking helps prevent a grey ring around the yolk and makes them easier to peel.
- While your eggs are cooking, finely dice your red onion. Then, chop your fresh parsley and chives until finely chopped, ready to add their vibrant color and fresh aroma.
- Once the eggs are cool enough to handle, gently peel them under cool running water. Slice each egg in half lengthwise. Now, carefully scoop out the yolks from two of these eggs and set them aside; these are destined for our creamy dressing. Roughly chop the remaining two whole eggs and the two egg whites, placing them into a medium-sized mixing bowl.
Crafting the Creamy Dressing and Final Assembly
- In the bowl of a mini food processor or using an immersion blender, combine the cottage cheese, Dijon mustard, and freshly squeezed lemon juice along with those two reserved egg yolks. Blend this mixture until it's smooth and creamy. You might need to pause and scrape down the sides a time or two to ensure everything is perfectly incorporated.
- Pour this creamy, tangy dressing over the chopped eggs in your mixing bowl. Add in the crisp diced red onion, the fragrant chopped parsley, and the delicate chives.
- Now for an added twist: sprinkle in a generous ½ teaspoon of Everything Bagel Seasoning. This blend adds savory notes and a satisfying crunch.
- With a spatula, gently fold all the ingredients together until everything is combined and coated in that creamy dressing. Take a moment to taste your creation. This is the stage to add your salt and pepper, adjusting to your personal preference, as both cottage cheese and bagel seasoning contribute their own savory notes.
Notes
Salt Strategy: To avoid over-salting, add salt cautiously at the very end after all ingredients are combined, tasting to adjust to your preference, as cottage cheese brands vary in sodium content. Taming Raw Onion: To mellow the sharp bite of raw red onion, finely dice it and soak in cold water for about 10 minutes. Drain thoroughly before adding to the salad. Achieving Creamy Texture: For the smoothest dressing, use a food processor or immersion blender. If unavailable, use small curd cottage cheese and mash vigorously with a fork for a good, though less silky, texture. Easier Egg Peeling: Use eggs that are a week or two old, as fresher eggs tend to stick more to their shells. Ice Bath Benefits: An ice bath for boiled eggs stops the cooking process, preventing a grey-green ring around the yolk. No-Peel Egg Method: For large batches, lightly grease a loaf pan, crack eggs into it, place in a water bath, and bake at 350°F (175°C) for 30 minutes. Cool, then chop the baked egg loaf. Storage: Store high protein cottage cheese egg salad in an airtight container in the refrigerator for 3-4 days. Freezing Advice: Avoid freezing egg salad, as the texture of hard-boiled eggs and dairy-based dressing will become watery and rubbery upon thawing. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 220kcalCarbohydrates: 8gProtein: 18gFat: 12gSaturated Fat: 4gCholesterol: 200mgSodium: 500mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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