Description
This egg salad with cottage cheese is creamy, tangy, and packed with protein. It offers a lighter alternative to classic egg salad, perfect for quick lunches.
Ingredients
- 8 large eggs
- ¾ cup small-curd cottage cheese
- 2 tablespoons Dijon mustard
- ¼ cup finely diced red onion
- 2 tablespoons finely sliced fresh chives
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 to 2 tablespoons milk
Instructions
- Place the eggs in a saucepan and cover with cold water by one inch. Bring to a boil, cover, remove from heat, and let sit for 12 minutes.
- Transfer the eggs to an ice water bath and cool for 5 minutes.
- Peel the eggs and separate the yolks from the whites.
- Add the yolks, cottage cheese, Dijon mustard, smoked paprika, salt, and pepper to a blender and blend until smooth.
- Dice the egg whites into small pieces and place in a mixing bowl.
- Add the blended mixture, red onion, and chives to the bowl and gently stir to combine.
- If needed, stir in milk one tablespoon at a time to reach desired creaminess.
Notes
- Hard-cooked eggs should be fully set with firm whites before cooling and mixing.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American