Cottage Cheese Egg Salad
View Video Print Recipe
Ingredients
- 4 large hard-boiled eggs
- 1/4 cup cottage cheese
- 2 tsp. Dijon mustard
- 2 tsp. fresh lemon juice
- 1/4 cup red onion
- 1/4 cup celery
- 1 Tbsp. parsley leaves, minced (or 1 tsp. dried)
- 1/4 Tbsp. chives, minced (or 1 tsp. dried)
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
Instructions
- Cut peeled eggs in half lengthwise. Remove yolks from two of the four eggs.
- Chop the remaining two eggs and two egg whites, then transfer them to a medium bowl.
- In the bowl of a mini food processor, add the cottage cheese, Dijon mustard, lemon juice, and the two reserved egg yolks. Process until smooth. Periodically stop the food processor and scrape the sides.
- Add the blended mixture into the bowl with the chopped eggs along with the chopped onions, celery, parsley, chives, salt and pepper. Mix with a spoon or rubber spatula until combined. Taste and add more salt and pepper, if needed.
- Serve immediately or store in an airtight container in the fridge.