Egg Salad with Cottage Cheese

Egg salad with cottage cheese – Recipe for a simple and delicious protein-rich egg salad made with whipped cottage cheese instead of mayo.

This egg salad is both low in fat and packed with protein from both the eggs and the cottage cheese. It’s made by blending cottage cheese, curry powder, honey, salt, and pepper in a food processor until smooth and airy. The whipped cottage cheese is then mixed with diced boiled eggs and fresh chives.

The egg salad can be stored in the fridge for a few hours before serving, or served immediately. Egg salad always tastes great, and I’ve now made several different versions. Try the classic egg salad or the Japanese-inspired egg salad. The egg salad can be served on toasted rye bread, in sandwich bread for an egg sandwich, or in lettuce cups.
Enjoy!

Recipe for 4 persons

Prep 10 mins

Cook 10 mins

Total 20 mins

Ingredients

10 eggs
250 g cottage cheese
2 tbsp. curry
1 tsp. salt
1-2 tsp. honey
Pepper
chives, chopped

Instructions

Boil the eggs for 7–8 minutes. Peel the eggs and cut them into cubes.

Place the cottage cheese, curry powder, salt/pepper, and honey in a food processor and blend until creamy. This takes a couple of minutes.

Gently fold the chopped eggs into the whipped cottage cheese and mix in the chopped chives. Taste the egg salad and adjust seasoning if needed. Serve immediately or refrigerate for a few hours before serving.

Enjoy!

Egg salad with cottage cheese