This Bariatric Cottage Cheese Egg Salad is a creamy and protein-packed twist on the classic. Made with cottage cheese, hard-boiled eggs, and fresh veggies, it’s tasty and filling!
Key Ingredients & Substitutions
Eggs: The star of this salad! Large eggs are perfect for a fulfilling protein boost. If you have egg allergies or are vegan, you can use scrambled tofu or chickpeas for texture and protein.
Cottage Cheese: Low-fat cottage cheese creates a creamy base. If you’re looking for lactose-free options, go for lactose-free cottage cheese or Greek yogurt, which also works great!
Mayonnaise or Greek Yogurt: Using light mayonnaise keeps it lower in calories, while Greek yogurt adds protein. If you prefer, you can skip it altogether or replace it with hummus for a unique flavor twist.
Fresh Chives: They give a nice oniony kick. If you’re out of chives, green onions or even finely chopped red onion can work, but use them sparingly as they can be stronger in flavor.
How Do You Achieve Perfectly Cooked Hard-Boiled Eggs?
Getting hard-boiled eggs right can be tricky, but it’s quite simple! Here’s how to avoid overcooking and ensure easy peeling:
- Start with cold water covering the eggs by an inch.
- Bring to a boil, cover, and reduce heat to low for 10-12 minutes depending on your preference.
- Immediately transfer eggs to ice water for 5 minutes—a great trick to stop cooking and help with peeling.
This method helps you get that perfectly cooked yolk without gray edges and makes peeling a breeze!
Bariatric Cottage Cheese Egg Salad
Ingredients You’ll Need:
- 6 large eggs
- 1 cup low-fat cottage cheese
- 2 tbsp light mayonnaise or Greek yogurt
- 2 tbsp chopped fresh chives
- 1 tsp Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- Paprika, for garnish
- Fresh parsley sprigs, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time plus an additional 30 minutes to chill in the refrigerator, making a total of approximately 45 minutes. It’s a quick and easy dish that’s perfect for meal prep!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a saucepan and covering them with cold water. Heat the pot over medium heat until the water reaches a boil. Once boiling, reduce the heat to low and let the eggs simmer for about 10-12 minutes. This will cook them to that perfect hard-boiled texture!
2. Cool and Peel the Eggs:
After the eggs have cooked, carefully remove them from the hot water and transfer them to a bowl of ice water. Let them sit for about 5 minutes to cool completely. Once cooled, peel the eggs and chop them coarsely.
3. Combine the Base Ingredients:
Now, grab a mixing bowl! Add the low-fat cottage cheese, light mayonnaise or Greek yogurt, Dijon mustard, chopped chives, salt, and pepper. Mix everything together until it’s well combined and creamy.
4. Fold in the Eggs:
Gently fold the chopped hard-boiled eggs into the cottage cheese mixture. Be careful not to mash the eggs too much; you want the salad to have some nice chunky pieces!
5. Garnish and Chill:
Transfer the delicious egg salad into a serving bowl. Sprinkle a little paprika on top for a pop of color, and if you like, garnish with fresh parsley sprigs for an extra touch.
6. Serve and Enjoy!
Pop the bowl in the refrigerator and let it chill for at least 30 minutes before serving. This will allow the flavors to meld beautifully! Enjoy it on whole-grain bread, in lettuce wraps, or just on its own.
There you have it! A creamy, protein-rich Bariatric Cottage Cheese Egg Salad that’s not just healthy but also super tasty!
Can I Use Different Types of Cheese?
Absolutely! If you prefer a different flavor, you can substitute low-fat cottage cheese with ricotta or even a lactose-free option. Just keep in mind that the texture and taste may vary slightly.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For best freshness, try to avoid letting the egg salad sit out at room temperature for too long before refrigerating.
Can I Make This Recipe Vegan?
Yes! You can make a vegan version by replacing hard-boiled eggs with mashed chickpeas or scrambled tofu, and using a plant-based yogurt or vegan mayonnaise instead of yogurt or mayo.
What Can I Serve With This Egg Salad?
This egg salad is versatile! It’s delicious on whole-grain bread, in lettuce wraps, or served with pita chips. You can also pair it with a fresh salad or vegetable sticks for a light meal.
