This Bariatric Cottage Cheese Egg Salad is a creamy and tasty dish that’s perfect for anyone looking for a healthy meal. With protein-packed cottage cheese and hard-boiled eggs, it’s super satisfying!
I love how easy it is to whip up! Just mix everything together, and you’ve got a snack or meal ready in no time. Plus, it’s great on toast or with veggies for dipping! 😋
Key Ingredients & Substitutions
Eggs: The base of this salad, eggs are packed with protein. I recommend using large eggs for a satisfying texture. If you’re looking for a vegetarian option, you could try using chickpea salad as a base, but it won’t have the same protein punch.
Cottage Cheese: Low-fat cottage cheese is key here as it provides creaminess and protein. If you’re lactose intolerant, consider using a dairy-free alternative, like tofu blended until smooth, though the texture will differ.
Greek Yogurt: Adding Greek yogurt gives extra creaminess and tang. If you want a dairy-free option, try non-dairy yogurt made from almond or coconut, though flavors may vary.
Dijon Mustard: It adds a little kick. If you prefer a milder taste, you can replace it with yellow mustard or even a bit of mayonnaise—though it wouldn’t be as healthy.
Chives & Parsley: Fresh herbs brighten the dish. Feel free to mix in other fresh herbs like dill or cilantro, depending on your preference!
How Do You Cook Perfect Hard-Boiled Eggs?
Cooking hard-boiled eggs can be tricky, but it’s easier than you think! Here’s how to make sure they turn out perfectly every time:
- Place the eggs in a saucepan and cover them with cold water—aim for about an inch above the eggs.
- Bring the water to a boil over medium heat. Once boiling, cover the pot and turn off the heat. Let sit for 10-12 minutes.
- Afterward, cool the eggs quickly under cold running water to stop the cooking process. This makes them easier to peel and helps prevent a greenish ring around the yolk.
By following these steps, you’ll get smooth and creamy yolks, perfect for your salad! Enjoy preparing this light and nutritious dish!
Bariatric Cottage Cheese Egg Salad
Ingredients You’ll Need:
- 4 large eggs
- 1 cup low-fat cottage cheese
- 2 tablespoons plain Greek yogurt (optional, for extra creaminess)
- 1-2 tablespoons Dijon mustard
- 1-2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley (optional)
- Salt to taste (start with 1/4 teaspoon)
- Freshly ground black pepper to taste
- A pinch of smoked paprika or chili flakes for garnish
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare, including boiling the eggs and mixing everything together. It’s quick and perfect for a light lunch or snack—healthy and satisfying!
Step-by-Step Instructions:
1. Cooking the Eggs:
Start by placing the eggs in a saucepan and covering them with water—make sure the water is about an inch above the eggs. Bring the water to a boil over medium heat. Once it’s boiling, cover the pot, remove it from the heat, and let the eggs sit for about 10-12 minutes. This will ensure they’re cooked but not overdone!
2. Cooling and Peeling:
After the eggs have cooked, drain the hot water and cool the eggs under cold running water. This helps stop further cooking and makes them easier to peel. Once they’re cool, peel the eggs and chop them into small pieces.
3. Mixing It All Together:
In a medium bowl, combine the chopped eggs, low-fat cottage cheese, Greek yogurt (if you’re using it for that extra creaminess), and Dijon mustard. Use a fork to mix everything gently; you want it to be well blended but still chunky. This gives it a lovely texture!
4. Adding Flavor:
Next, stir in the chopped chives and parsley. Season your egg salad with salt and freshly ground black pepper to taste. Feel free to adjust the amount of mustard or yogurt based on how much creaminess you like.
5. Serve and Enjoy:
Transfer the egg salad to a nice serving bowl. For the finishing touch, sprinkle it with a pinch of smoked paprika or chili flakes and add some extra chives on top. This recipe is great served chilled or at room temperature and pairs perfectly with whole-grain toast, crackers, or fresh veggies.
This delicious Bariatric Cottage Cheese Egg Salad is a protein-packed treat that’s low in fat and full of flavor. Enjoy your healthy meal!
Can I Use Egg Whites Instead of Whole Eggs?
Yes, you can use egg whites to lighten the salad further! Just substitute about 8-10 egg whites for the 4 whole eggs, keeping in mind that the flavor and texture will be slightly different.
Can I Prepare This Salad Ahead of Time?
Absolutely! You can make this salad a day in advance. Just store it in an airtight container in the fridge. The flavors may even improve as they meld together, but it’s best to eat it within 2 days for freshness!
Can I Freeze Leftovers?
It’s not recommended to freeze this salad, as the texture of the cottage cheese and eggs may become grainy once thawed. It’s best enjoyed fresh or within a couple of days in the fridge.
What Can I Use Instead of Greek Yogurt?
If you want to skip the Greek yogurt, you can omit it completely, or use additional cottage cheese for creaminess. You could also try unsweetened non-dairy yogurt if you prefer a dairy-free option!
