Recipe
Cottage Cheese Egg Salad
Ingredients
- 4 eggs
- ¼ cup red onion diced
- ¼ cup cottage cheese
- 2 tsp Dijon mustard
- 2 tsp lemon juice
- 1 tsp parsley
- 1 tsp chives
- ½ tsp salt
- ¼ tsp black pepper
Directions
- Boil the eggs. Bring water to boil in a pot, then gently drop the four eggs in the boiling water. Set the timer to 12 minutes, then take the eggs out immediately and place in a bowl of icy cold water to cool.
- While the eggs are boiling and cooling, dice the onions and chop parsley and chives.
- Peel the eggs and cut them in half lengthwise. Remove yolks from two of the four eggs.
- Chop two eggs and two egg whites and transfer to a medium mixing bowl.
- In the bowl add cottage cheese, Dijon mustard, lemon juice and the two reserved egg yolks. Mix/mash until a desired consistency.
- Add the mixture to the bowl with chopped eggs together with chopped onions, parsley, chives, salt and pepper.
- Mix with a spoon or a rubber spatula until combined. Taste and add more salt and pepper, if needed.
- Serve immediately or store in the fridge in an airtight container.
