Cottage Cheese Egg Salad
This creamy cottage cheese egg salad is an elevated take on the classic. Featuring cottage cheese for added protein and as a substitute to mayo, it's creamy, fresh tangy, and crunchy. Enjoy it as a sandwich, wrap, salad, dip, spread, or simply on its own.
Ingredients
- 4 eggs
- ½ cup cottage cheese
- ⅓ cup red onion
- 1 chives
- 1 tablespoon dill
- 1 tablespoon caper
- 1 tablespoon lemon juice
- salt to taste
- black pepper to taste
Instructions
- Boil the eggs. Peel and dice them.
- Dice the onions, finely chop the herbs add all the ingredients in a bowl and mix everything.
- Enjoy straight away or refrigerate.
Notes
- Watch your eggs for the perfect cooking time. I used boiling water and boiled the eggs for exactly 10 minutes.
- Peel the eggs as soon as they are boiled to stop them from overcooking under a low stream of running water from the tap.
- Cool the eggs before dicing or grating them. This prevents the yolk from becoming mushy and sticking to the cutting board.
- For optimal freshness, store this salad in an airtight container in the refrigerator for up to 3 days. For the best flavor, I recommend adding the dressing just before serving.
- As part of meal prep you have half meal prep this recipe and by that I mean boil a bunch of eggs and store them and then dice them and add the rest of the ingredients.
Tried this recipe?Let us know how it was!