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Protein-Packed Cottage Cheese Egg Salad
Protein-Packed Cottage Cheese Egg Salad
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10m
準備
10m
烹飪
2
份數
836
瀏覽量
easy
Lunch
American
by Yumzy
A lightened-up twist on the classic egg salad that swaps heavy mayo for creamy cottage cheese, giving you a high-protein, tangy filling perfect for sandwiches, lettuce wraps, or a quick snack. It comes together in under 20 minutes and is perfect for meal prep or a post-workout lunch.
食材
- ✓4 large eggs
- ✓120 ml cottage cheese
- ✓15 ml mayonnaise or Greek yogurt
- ✓1 teaspoon Dijon mustard
- ✓1 teaspoon fresh lemon juice
- ✓15 ml fresh chives
- ✓15 ml fresh dill
- ✓0.3 teaspoon garlic powder
- ✓to taste salt
- ✓to taste black pepper, to taste
- ✓pinch paprika
- ✓for serving crackers, toast, or lettuce cups
仔細檢查食譜的準確性。
說明
1
Place the eggs in a small pot and cover with cold water by about an inch.
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提示:Starting eggs in cold water helps prevent them from cracking as the temperature rises.
2
Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 9–10 minutes.
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提示:A gentle simmer, not a rolling boil, helps keep the yolks tender and centered.
3
Transfer the eggs immediately to an ice bath and let cool completely before peeling.
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提示:A quick ice bath stops the cooking process and makes peeling much easier.
4
Peel the cooled eggs and chop them into small, even pieces.
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提示:For a finer texture, you can use an egg slicer or a fork to mash them.
5
In a medium bowl, stir together the cottage cheese, mayo or yogurt, Dijon, lemon juice, garlic powder, salt, and pepper until well combined.
6
Fold in the chopped eggs, chives, and dill until evenly distributed but still slightly chunky.
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提示:Folding gently keeps the salad creamy yet textured rather than mushy.
7
Taste and adjust seasoning with more salt, pepper, lemon juice, or mustard as needed.
8
Garnish with a pinch of paprika and serve on toast, in a sandwich, or scooped into lettuce cups.
Cottage Cheese Egg Salad
egg salad
high protein lunch
healthy meal prep
quick and easy
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