Herbed Whipped Cottage Cheese Egg Salad
Cottage cheese is like the new cauliflower, am I right? People are using cottage cheese to make ice cream, other desserts, whipped spreads, and so much more. I get it though. Cottage cheese, much like cauliflower, is one of those foods that I feel not a lot of people gravitate towards, but when used properly can be very good in different meals.
It’s also a very nutritious food that is high in protein and still relatively cheap compared to some protein sources. Per half cup serving, cottage cheese provides 14 grams protein, 4 grams fat (varies depending on milk fat percentage used), and less than 5 grams of carbohydrates. It is a good source of calcium and also provides potassium, phosphorus, vitamin B12, as well as other B vitamins and selenium.
I’ve eaten this egg salad two days in a row for lunch and love that it’s so easy to make and provides adequate protein to help fill me up. You can pair with fresh fruit on the side for a well balanced meal full of nutrients.
Herbed Whipped Cottage Cheese Egg Salad
Serves: 2
Prep time: 15 minutes
Total time: 20 minutes
Ingredients:
Herbed Cottage Cheese:
1/2 cup cottage cheese
3 tablespoons fresh herbs of choice (I used parsley)
Salt & pepper
Egg Salad:
4 hard boiled eggs
4 tablespoons herbed cottage cheese
1 small avocado, cut into small pieces
Salt & pepper
Bread of your choice
Garnish: sprouts, olive oil, flake salt
Directions:
Prepare your hard boiled eggs by brining a medium pot of water to a boil. Once boiling, carefully add your eggs one at a time. Turn heat down to low, cover, and let sit for 12 - 15 minutes. Once done, immediately drain and add to bowl of ice cold water.
While eggs are cooking, in a small food processor or blender, add cottage cheese, herbs, and salt and pepper. Mix to fully combine.
When eggs are cooked and cooled, roughly chop then put in a medium size bowl. Add avocado and cottage cheese and stir to combine. Press gently with a fork as you stir to mash avocado and egg into desired consistency.
Serve on a toasted piece of bread. Top with sprouts, a drizzle of olive oil, and flake salt as desired.
