Cottage Cheese Egg Salad

• 份量: 2 servings
• 准备时间: 15 minutes
• 总时间: 15 minutes

配料

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)

步骤

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.

营养

• 卡路里: 169 kcal
• 总脂肪: 10 g
• 饱和脂肪: 3 g
• 不饱和脂肪: 6 g
• 反式脂肪: 0.04 g
• 胆固醇: 332 mg
• 钠: 849 mg
• 总碳水化合物: 5 g
• 膳食纤维: 1 g
• 总糖: 2 g
• 蛋白质: 15 g