Cottage Cheese Egg Salad

• servings: 2 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

4 large eggs

1/4 cup red onion (diced small)

1/4 cup cottage cheese

2 tsp Dijon mustard

2 tsp lemon juice (freshly squeezed)

1 tbps parsley leaves (chopped)

1 tbps chives (chopped)

1/2 tsp salt

1/4 tsp black pepper (ground)

Directions

Boil the eggs. Bring water to boil in a pot, then gently drop the four eggs in the boiling water. Set timer to 12 minutes, then take the eggs out immediately and place in a bowl of icy cold water to cool.

While the eggs are boiling and cooling, dice the onions and chop parsley and chives.

Peel the eggs and cut them in half lengthwise. Remove yolks from two of the four eggs.

Chop two eggs and two egg whites and transfer to a medium mixing bowl.

In the bowl of a mini food processor add cottage cheese, Dijon mustard, lemon juice and the two reserved egg yolks. Process until smooth. You may need to stop the food processor and scrape the sides.

Add the blended mixture to the bowl with chopped eggs together with chopped onions, parsley, chives, salt and pepper.

Mix with a spoon or a rubber spatula until combined. Taste and add more salt and pepper, if needed.

Serve immediately or store in the fridge in an airtight container.

Nutrition

• Calories: 169 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.04 g
• Cholesterol: 332 mg
• Sodium: 849 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 15 g