Description
This lighter egg salad uses cottage cheese to replace half the mayo, creating a rich yet protein-packed dish with a balanced tangy flavor from Dijon mustard and fresh herbs. Perfect for sandwiches, wraps, or a picnic-friendly dip.
Ingredients
6 large eggs
1 cup 2% milk fat cottage cheese
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon chopped chives
1 tablespoon chopped parsley
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon lemon juice
Instructions
Place 6 large eggs in a saucepan and cover with at least 1 inch of cold water
Bring water to a gentle boil over medium heat, stirring occasionally to prevent cracking
Simmer eggs for 10 minutes, then prepare an ice bath by filling a bowl with ice and water
Transfer boiled eggs to ice bath immediately—this stops cooking evenly and prevents gray yolks
Cool for 10-15 minutes. Crack shells under running water to facilitate peeling
Pat eggs dry and chop into small pieces. For creamy texture, use a fork to mix yolk and white first
In a bowl, combine cottage cheese, mayonnaise, mustard, and lemon juice
Blend with a whisk until smooth, breaking down cottage cheese curds for a uniform base
Chill mixture for 5 minutes. Cold cheese binds better when combined with eggs
Add chopped eggs, chives, parsley, salt, and pepper to the cold cottage cheese mixture
Mix gently to combine while maintaining egg texture
Serve chilled, or store in an airtight container for up to 3 days
Notes
Use alcohol-free Dijon mustard for halal compliance
Roman or quail eggs add a fun size variation
Greek yogurt can replace mayonnaise for lower fat
Adjust salt depending on cottage cheese sodium content
For tropical flavor, swap lemon juice with lime and herbs like cilantro or basil
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: Cold preparation
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 0g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 200mg