Egg Salad with Cottage Cheese

Fresh and creamy egg salad with cottage cheese - without the addition of heavy mayonnaise or yogurt. Great for sandwiches, wraps, or simply as a protein-rich side dish.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 13 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 6 pieces Egg, fresh

  • 4 pieces Cucumbers, sour

  • pieces Thyme, raw

  • 200 g Cheese, cottage cheese

  • 1.5 teaspoons Mustard

  • 1 spoon Vinegar, apple

  • pieces Salt, table

Steps

  1. In a suitably sized pot, bring water to a boil (enough to fully submerge the eggs). Once the water boils, reduce the temperature so it simmers gently. If the water boils too vigorously, the eggshells may crack during cooking. Carefully add the eggs to the pot one by one. It's best to use a spoon for this. Cook the eggs for 12-13 minutes.

  2. After the allotted time, carefully remove the eggs from the boiling water using a spoon and place them in an ice bath. Let them cool for about 10 minutes, then remove them from the water and peel them.

  3. Cut the cucumbers into pieces. Remove the cooked yolks from three eggs and set them aside for later. Chop the remaining eggs and egg whites into smaller pieces. Finely chop the chives.

  4. In a bowl, mash the cooked yolks with a fork and mix them with cottage cheese, mustard, and a tablespoon or two of vinegar. Add the chopped eggs, cucumbers, and chives. Mix the ingredients well and season the salad to taste with salt and ground pepper.

  5. The prepared salad can be served immediately, but it will be even better if you refrigerate it for at least 10 minutes to cool slightly.

Nutrition Information (Per 100g)

  • Calories: 99.88 kcal
  • Fat: 5.11 g
    • Saturated Fat: 1.5 g
  • Carbohydrates: 1.12 g
    • Sugars: 0.87 g
  • Protein: 8.98 g
  • Fiber: 0.12 g

Advice

Instead of apple cider vinegar, you can use lemon juice.