Tired of the same old lunch routine? Craving something healthy, satisfying, and surprisingly delicious? Then you've come to the right place! This egg salad with cottage cheese recipe offers a delightful twist on a classic, packing a protein punch and bursting with fresh flavors. It's the perfect quick dinner idea, healthy meal, or even a satisfying snack. Forget those heavy, mayonnaise-laden egg salads; this lighter version is a game-changer for homemade cooking. Let's dive into this easy recipe that's sure to become one of your best recipes!
Ingredients:
- 6 large eggs
- 1 cup low-fat cottage cheese
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon dried dill
- Salt and freshly ground black pepper to taste
- Optional: 2 tablespoons chopped fresh parsley for garnish
Instructions:
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Hard-boil the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring the water to a rolling boil, then immediately remove from the heat. Cover the pot and let the eggs sit in the hot water for 10-12 minutes. Drain the hot water and run cold water over the eggs to stop the cooking process. Once cool enough to handle, peel the eggs carefully.
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Prepare the ingredients: While the eggs are cooling, finely chop the celery and red onion. This ensures even distribution throughout the salad.
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Chop the eggs: Once peeled, chop the hard-boiled eggs into small, roughly even pieces. This allows for better mixing with the other ingredients and a more pleasant texture.
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Combine everything: In a medium-sized bowl, combine the chopped eggs, cottage cheese, celery, red onion, Dijon mustard, lemon juice, and dill. Gently mix until everything is well combined. Avoid overmixing, as it can make the salad mushy.
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Season to taste: Add salt and pepper to your liking. Taste and adjust seasonings as needed. A little extra lemon juice can brighten the flavor.
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Serve and enjoy: Spoon the egg salad into bread rolls, lettuce cups, or serve it on crackers. Garnish with fresh parsley for an extra touch of freshness and visual appeal. Refrigerate leftovers for up to 3 days.
Tips and Variations:
- For a creamier salad: Add a tablespoon or two of plain Greek yogurt.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
- Add some crunch: Incorporate chopped walnuts or pecans for added texture and flavor.
- Make it a meal: Serve this egg salad on a bed of mixed greens for a complete and healthy meal.
- Customize your herbs: Experiment with other fresh herbs like chives or tarragon.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary based on specific ingredients used. This recipe provides a healthier alternative to traditional egg salad.
- Calories: Approximately 150-200
- Protein: Approximately 15-20g
- Fat: Approximately 5-8g
- Carbohydrates: Approximately 5-8g
This delicious and healthy egg salad with cottage cheese recipe is perfect for those looking for easy recipes, quick dinner ideas, and healthy meals. It's a versatile dish that can be enjoyed in numerous ways, making it a fantastic addition to your homemade cooking repertoire. Enjoy!