This Bariatric Cottage Cheese Egg Salad is a light and tasty dish packed with protein! Using creamy cottage cheese instead of mayo makes it healthier and adds a nice twist.
Key Ingredients & Substitutions
Eggs: The stars of this dish are definitely the eggs! They provide protein and richness. If you’re looking for a lower cholesterol option, you can use egg whites instead.
Cottage Cheese: Low-fat cottage cheese is a healthier alternative to mayonnaise, keeping the salad creamy. If you prefer a different texture, Greek yogurt can be a great substitute too!
Red Onion: Finely chopped red onion adds a nice bite to the salad. If red onion is too strong for you, try using green onions or shallots instead.
Dill: Fresh dill gives the salad a refreshing flavor. If you don’t have fresh dill, dried dill works in a pinch; just use less since it’s more potent.
How Do I Boil Eggs Perfectly Every Time?
Boiling eggs sounds simple, but getting them just right can be tricky. Here’s how to ensure they’re perfectly cooked:
- Place the eggs in a saucepan and cover completely with cold water. Start heating on medium.
- As soon as the water boils, turn off the heat, cover the pan, and just let them sit for 10-12 minutes.
- To cool, move the eggs to a bowl of ice water. This stops the cooking and makes peeling easier.
Perfectly boiled eggs are crucial for this salad, so take your time with this step for the best results!
Bariatric Cottage Cheese Egg Salad
Ingredients:
- 4 large eggs
- 1 cup low-fat cottage cheese
- 2 tablespoons finely chopped red onion
- 2 tablespoons finely chopped celery
- 1 tablespoon chopped fresh dill (plus extra for garnish)
- 1 tablespoon light mayonnaise (optional for extra creaminess)
- 1 teaspoon yellow mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- Paprika, for garnish
- Whole wheat bread or crackers, for serving (optional)
How Much Time Will You Need?
This tasty Bariatric Cottage Cheese Egg Salad takes about 20 minutes to prepare, including cooking the eggs. Allow a few extra minutes for cooling the eggs in ice water. Serve immediately or chill in the fridge for a refreshing snack later!
Step-by-Step Instructions:
1. Boil the Eggs:
Place the eggs in a saucepan and cover them with cold water. Heat the pot on medium until the water begins to boil. Once it’s boiling, remove the pot from heat, cover with a lid, and let the eggs sit for 10-12 minutes.
2. Cool the Eggs:
After the sitting time, drain the hot water from the saucepan and carefully move the eggs to a bowl of ice-cold water. This helps cool them down quickly and makes peeling easier. Once they are cool, peel the eggs and chop them into bite-sized pieces.
3. Combine the Ingredients:
In a mixing bowl, combine the chopped eggs, cottage cheese, red onion, celery, and fresh dill. If you want a creamier texture, add the light mayonnaise. Pour in the mustard as well and stir gently until everything is well mixed.
4. Season and Serve:
Add salt and freshly ground black pepper to taste, adjusting to your preference. Transfer the egg salad to a serving bowl and sprinkle with a pinch of paprika. Garnish with extra dill if desired!
5. Enjoy!
Serve the salad chilled, either on its own or piled on whole wheat bread or crackers for a satisfying meal. Enjoy your healthy, protein-packed dish!
Can I Use Egg Substitutes for This Recipe?
Yes, you can use egg substitutes if you’re looking to cut down on cholesterol or calories. One option is to use liquid egg whites or an egg replacer that’s suitable for cooking. Keep in mind that the texture may differ slightly, but the flavors will still be delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. They will keep well for up to 3 days. Just give it a gentle stir before serving again to mix up the ingredients.
Can I Make This Salad Ahead of Time?
Absolutely! This egg salad can be made a day ahead. Just keep it chilled in the refrigerator until you’re ready to serve. This gives the flavors a chance to meld together beautifully!
What Can I Serve with This Egg Salad?
This salad is fantastic on whole wheat bread, crackers, or lettuce wraps. For a lighter option, try serving it with fresh veggies like cucumber or bell pepper slices for dipping!