Creamy Cottage Cheese Egg Salad
A high-protein, mayo-free twist on the classic egg salad. This recipe uses whipped cottage cheese and hard-boiled yolks for a velvety finish, topped with a signature Everything Bagel crunch.
Equipment
- Pot
- Food Processor or Immersion Blender
- Mixing Bowl
Ingredients
- 4 large eggs
- 1/4 cup red onion diced small
- 1/4 cup cottage cheese
- 2 teaspoon Dijon mustard
- 2 teaspoon lemon juice freshly squeezed
- 1 tablespoon parsley leaves chopped
- 1 tablespoon chives chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
Instructions
Boil and chill the eggs
- Bring a pot of water to a full boil, then lower in the 4 large eggs gently so they don't crack. Set a timer for exactly 12 minutes to achieve firm whites with creamy yolks.
- As soon as the timer ends, move the eggs straight into an icy cold water bath for 5 minutes until they feel fully cold to the touch.
Prep the mix-ins
- While the eggs boil and cool, dice the red onion small and chop the parsley leaves and chives.
- Peel the cooled eggs and slice them in half lengthwise. Pop the yolks out of two of the eggs and set them aside for the dressing.
Whip the dressing, then assemble
- Chop the two whole eggs and the two remaining egg whites into small pieces and place them in a medium mixing bowl.
- Blend the cottage cheese, Dijon mustard, freshly squeezed lemon juice, and the two reserved egg yolks in a processor until silky and airy.
- Add the whipped dressing mixture to the chopped eggs along with the red onion, parsley, chives, salt, and black pepper. Fold gently until evenly coated.
- Taste and adjust salt and pepper carefully. Serve immediately or cover and refrigerate in an airtight container.
Notes
Combatting Sogginess: Drain your cottage cheese through a fine-mesh sieve for 10 minutes before whipping to remove excess whey and prevent a watery salad.
Temperature Control: Ensure eggs are completely cold after the ice bath before mixing, otherwise they can melt the whipped dressing and ruin the texture.
Flavor Enhancement: For the best results, let the salad sit in the fridge for 30 minutes to allow the sharp onion and lemon flavors to mellow into the eggs.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.