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Cheese Egg Salad (No Mayo) Recipe

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4.4 from 3 reviews

This Cheese Egg Salad is a creamy, flavorful twist on traditional egg salad, made without mayonnaise. It uses cottage cheese and Dijon mustard to create a smooth, tangy dressing that complements the diced eggs, fresh herbs, and onions for a light and satisfying meal or snack.

  • Total Time: 22 minutes
  • Yield: 2 servings

Ingredients

Eggs

  • 4 large eggs

Vegetables and Herbs

  • 1/4 cup red onion, diced small
  • 1 tablespoon parsley leaves, chopped
  • 1 tablespoon chives, chopped

Dressing

  • 1/4 cup cottage cheese
  • 2 teaspoons Dijon mustard
  • 2 teaspoons freshly squeezed lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Boil the eggs: Bring a pot of water to a rolling boil and gently lower the four eggs into the boiling water. Set a timer for 12 minutes to hard boil the eggs. Once the time is up, immediately transfer the eggs to a bowl of icy cold water to cool and stop the cooking process.
  2. Prepare the vegetables and herbs: While the eggs are boiling and cooling, finely dice the red onion and chop the parsley and chives. Set aside for later use.
  3. Peel and separate eggs: Peel the cooled eggs carefully. Cut each egg in half lengthwise and remove the yolks from two of the eggs, setting them aside.
  4. Chop eggs: Chop the two whole eggs and the two remaining egg whites into small pieces and transfer them to a medium mixing bowl.
  5. Make the dressing: In the bowl of a mini food processor, combine the cottage cheese, Dijon mustard, lemon juice, and the two reserved egg yolks. Process until the mixture is smooth, stopping occasionally to scrape down the sides for even blending.
  6. Combine ingredients: Add the smooth cottage cheese mixture to the bowl containing the chopped eggs. Add the diced red onion, chopped parsley, chopped chives, salt, and black pepper.
  7. Mix the salad: Gently mix all ingredients with a spoon or rubber spatula until well combined. Taste and adjust seasoning by adding more salt or pepper if needed.
  8. Serve or store: Serve the cheese egg salad immediately or store it in an airtight container in the refrigerator for later use.

Notes

  • For best texture, use freshly hard-boiled eggs that have been cooled completely before chopping.
  • The use of cottage cheese instead of mayonnaise makes this recipe lower in fat and adds a pleasant creaminess.
  • If you want a thinner dressing consistency, you can add a teaspoon of water or milk to the food processor while blending.
  • This salad can be served on bread, crackers, or over a bed of greens for a nutritious meal.
  • Store in the refrigerator for up to 2 days for optimal freshness.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://yourdailycook.com/cheese-egg-salad-no-mayo-recipe/