This Bariatric Cottage Cheese Egg Salad is a tasty twist on a classic dish. It’s creamy and packed with protein, thanks to the cottage cheese and eggs—perfect for a healthy snack!
It’s so easy to whip up! Just mix, chill, and enjoy. I love spreading it on whole grain toast or eating it with crunchy veggies. It’s a hit every time! 🥚🥗
Key Ingredients & Substitutions
Six Large Eggs: The base of this salad, eggs provide protein and creaminess. If you’re short on eggs, you can use egg whites for a lighter version or even egg substitutes found in stores.
Cottage Cheese: Low-fat cottage cheese adds creaminess and protein. For a dairy-free option, try using a plant-based cottage cheese. If you’re not a fan, Greek yogurt can work in its place!
Plain Greek Yogurt: This is optional but boosts creaminess and tang. You can skip it or substitute with more cottage cheese if desired. For a low-fat option, consider using a low-fat plain yogurt.
Green Onions: They bring freshness and a mild onion flavor. If you don’t have green onions, regular onion or chives are great substitutes. Just use them sparingly to avoid overpowering the dish.
Fresh Dill: Dill gives a unique taste. If fresh isn’t available, you can use dried dill (just a little will do!). Some people also prefer parsley or thyme instead for a different herb flavor.
How Do I Cook Perfect Hard-Boiled Eggs?
Boiling eggs may sound easy, but getting them just right can be tricky! Here’s a simple way to do it:
- Put the eggs in a pot and fill it with cold water, making sure the water covers the eggs by about an inch.
- Bring the water to a boil over medium-high heat.
- Once it’s boiling, cover the pot and turn off the heat. Let it sit for 10-12 minutes—this helps to cook them perfectly without overdoing it.
- Afterward, drain the hot water and run cold water over the eggs to cool them down quickly. This makes peeling easier!
Perfectly boiled eggs will be creamy and easy to chop into your salad. Enjoy making this simple dish!
Bariatric Cottage Cheese Egg Salad
Ingredients You’ll Need:
- 6 large eggs
- 1 cup low-fat cottage cheese
- 2 tablespoons plain Greek yogurt (optional for extra creaminess)
- 1 tablespoon Dijon or yellow mustard
- 2 green onions, finely chopped
- 1 tablespoon fresh dill, chopped (plus extra for garnish)
- Salt and freshly ground black pepper to taste
- Paprika or crushed red pepper flakes for garnish (optional)
How Much Time Will You Need?
This delightful egg salad takes about 15 minutes to prepare, plus an additional 30 minutes to chill. So, in about 45 minutes, you can have a protein-packed meal ready to enjoy!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a pot and covering them with cold water. Bring the water to a boil over medium-high heat. Once it starts boiling, turn off the heat and cover the pot with a lid. Let the eggs sit for about 10-12 minutes to cook through perfectly.
2. Cool and Chop the Eggs:
After the eggs have cooked, drain the hot water. Run cold water over the eggs until they are cooled completely. Once cooled, peel the eggs and chop them into small pieces.
3. Mix the Ingredients:
In a large mixing bowl, add the chopped eggs, cottage cheese, Greek yogurt (if you’re using it), mustard, green onions, and fresh dill. Gently fold the mixture until everything is well combined but still retains a chunky texture.
4. Season and Garnish:
Sprinkle salt and black pepper to taste, then give it another gentle stir. Transfer the salad to a serving plate or bowl. For an extra touch, garnish with additional dill and a sprinkle of paprika or crushed red pepper flakes if you like a bit of spice.
5. Chill and Serve:
For the best flavor, cover the dish and chill it in the refrigerator for at least 30 minutes. This allows all the flavors to meld together beautifully. You can serve your egg salad on whole-grain bread, with crackers, or on a bed of fresh greens.
Enjoy this creamy, protein-rich egg salad designed to be gentle on your stomach while still being delicious!
Can I Use Egg Whites Instead of Whole Eggs?
Absolutely! If you’re looking for a lower-calorie option, you can substitute whole eggs with egg whites. Use about 12 egg whites to replace the 6 whole eggs, and continue with the rest of the recipe as is for a lighter salad.
How Should I Store Leftover Egg Salad?
Store any leftover egg salad in an airtight container in the fridge. It will last for up to 3 days. Just give it a good stir before serving again, as the ingredients may settle.
What Can I Use Instead of Cottage Cheese?
If cottage cheese isn’t your thing, you can substitute it with Greek yogurt for a similar creamy texture or use silken tofu for a dairy-free option. You may need to adjust the seasoning based on your choice.
Can I Make This Recipe Ahead of Time?
Definitely! This egg salad can be made a day in advance. Just prepare it, store it in the fridge, and it will be ready to serve when you need it. The flavors often get even better after marinating in the fridge!