This yummy cottage cheese egg salad is simple and packed with protein! It mixes creamy cottage cheese with chopped eggs, making a light and tasty meal that fills you up without weighing you down.
I love to enjoy it on whole grain bread or with crunchy veggies. Plus, it’s perfect for a quick lunch or snack! Who knew eating healthy could be this delicious? 🥚🥗
Key Ingredients & Substitutions
Eggs: Hard-boiled eggs are the star ingredient here, giving the salad its protein punch. You can also use egg whites if you’re looking to cut down on cholesterol.
Cottage Cheese: Low-fat cottage cheese keeps it creamy while adding protein. If you’re not a fan of cottage cheese, Greek yogurt is a great substitute that offers similar texture and taste.
Mayonnaise or Greek Yogurt: Light mayonnaise adds creaminess, but Greek yogurt can give a tangy flavor that’s lighter. I prefer plain Greek yogurt for its freshness.
Dijon Mustard: This adds a nice kick. If you prefer milder flavors, yellow mustard works fine too!
Chives: Fresh chives add onion-like flavor without being overpowering. If you can’t find chives, green onions make a tasty alternative.
How Do I Ensure Perfectly Hard-Boiled Eggs?
Getting your eggs just right is key to this dish. Here’s how you can do it:
- Start with cold water covering the eggs in a pot. Bring to a boil on medium-high heat.
- Once boiling, lower the heat and let them simmer for 9-12 minutes. I recommend 10 minutes for classic hard-boiled eggs.
- After simmering, transfer eggs to a bowl of cold water. This helps with peeling by stopping the cooking process.
- Let them cool for about 5-10 minutes before peeling. Gently tap the eggs and roll on the counter to break the shell.
This method gives you perfectly cooked eggs every time, ensuring they have a lovely texture in your salad!
Bariatric Cottage Cheese Egg Salad
Ingredients You’ll Need:
- 6 large eggs, hard-boiled and chopped
- 1 cup low-fat cottage cheese
- 2 tablespoons light mayonnaise or Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh chives (plus extra for garnish)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- Paprika, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional 10 minutes to cool the hard-boiled eggs. So, you’ll be enjoying your delicious egg salad in about 25 minutes. Quick and satisfying!
Step-by-Step Instructions:
1. Hard-Boil the Eggs:
Start by placing the eggs in a pot and covering them with cold water. Bring the water to a boil over medium-high heat. Once boiling, lower the heat and let them simmer for 9-12 minutes. After they’re done, transfer the eggs to a bowl of cold water to cool, which makes peeling easier.
2. Chop the Eggs:
Once the eggs are cool, peel them and chop them into small pieces. Place the chopped eggs in a medium mixing bowl. They should be chunky, so don’t worry about making them perfect!
3. Mix the Ingredients:
In the bowl with the chopped eggs, add the cottage cheese, light mayonnaise or Greek yogurt, Dijon mustard, chopped chives, garlic powder, and onion powder. Gently mix everything together until it’s just combined—the egg pieces should still be somewhat chunky for the best texture.
4. Seasoning:
Season the mixture generously with salt and pepper to taste. Adjust the seasoning as needed to make it just right for your palate.
5. Garnish and Serve:
Transfer your egg salad to a serving bowl and sprinkle paprika and a few extra chopped chives on top for garnish. This adds a lovely color and a bit more flavor.
6. Enjoy:
Serve it chilled! It’s great on whole grain crackers, tucked in lettuce leaves, or spread on low-carb bread. Enjoy your healthy and delicious cottage cheese egg salad!
This recipe is not only high in protein but also a fantastic choice for a filling meal without adding excess fat or carbs. You’ll love how easy and tasty it is!
Can I Use Egg Substitutes for This Recipe?
Yes, if you prefer a lower cholesterol option, you can use egg substitutes or only egg whites. Keep in mind that your salad will still require some moisture, so make sure to add enough cottage cheese or yogurt to maintain creaminess!
How Should I Store Leftovers?
Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. To keep it fresh, try to minimize exposure to air by pressing plastic wrap directly onto the surface of the salad before sealing the container.
Can I Make This Salad Ahead of Time?
Absolutely! This salad can be prepared a day in advance, which allows the flavors to meld together nicely. Just keep it in the fridge, and stir gently before serving to redistribute the ingredients.
What Can I Serve This Salad With?
This egg salad is versatile! It’s delicious served on whole grain crackers, in lettuce wraps, or on low-carb bread. You can also enjoy it on a bed of mixed greens for a light meal or snack!
