Cottage Egg Salad Spread
Inspired by a 1982's Southern Living cookbook, this egg salad requires only four other ingredients including cottage cheese. Delicious!
Egg salad with mayo is a thing of the past. Welcome to the new age of cottage cheese in egg salad. I found this recipe in my moms 1980’s Southern Living cookbook and thought it was worth a try and I’m glad I did. Cottage cheese is one of my favorite snack foods for any time of day and what better lunch idea than mixing cottage cheese with hard-boiled eggs and turning it into a spread you can put on toast with sliced avocado or some slices of cucumber?
Like any good egg salad, it starts with hard-boiled. Growing up my mom used to have a Ziploc bag of hard-boiled chillin’ in the fridge and as an adult, I think it is brilliant! Grab and go eggs? There are SO many things you can quickly make when you have cooked eggs ready-to-eat in your fridge and egg salad is just a no-brainer.
From working in the industry for so long, I have a go-to technique for preparing egg salad. You separate the yolks from the white to create the base of the egg salad, similar to how you would assemble a deviled egg, then chop the whites to fold into the base. I don’t love just a mushy salad, I love a little bit of texture to bite into. My chef-y way of “chopping” the egg whites is to push them through a wire screen. Working in a restaurant, you learned this technique to make any bulk deli salad. Trust me, it’s way more fun to forcibly push egg whites through a screen than just chopping the egg whites with a knife on a cutting board. Boring!
Cottage Egg Salad Spread
Diet: Low-Calorie
Ingredients
- 5 hard boiled eggs, yolks and white separated
- 2/3 cup cottage cheese
- 1/2 lemon, juiced
- 2 teaspoon Dijon mustard
- 3 tablespoons green onion, sliced thin
- Kosher salt and freshly cracked black pepper, to taste
- 1 cup English cucumber, slices
- *optional* good sourdough bread
Preparation
- In a bowl, smash the cooked egg yolks and cottage cheese with the back of the fork until no big pieces remain.
- Fold in the sliced green onions, freshly squeezed lemon juice, and Dijon mustard. Season with salt and pepper, and let cool in the fridge for at least 20 minutes.
- Use a baking screen to push the egg whites through for easy diced egg whites. If you don’t have one, just use a cutting board and knife.
- Spread the egg salad on some toasted bread with sliced avocado and cucumber slices.
Recipe adapted from Healthyish Foods