A New Take On An Old Favorite

Your Two Chums absolutely LOVE egg salad! So when we came across this new version we had to give it a try.

You might be saying to yourself about now…”Looks pretty standard to me. What’s so different about this egg salad?” You would be right. It does look pretty standard. And in general it is. With one big exception. This egg salad has no mayonnaise. Instead, what binds it together is cottage cheese. This makes it over all lower in fat and higher in protein, so if you are following a keto type diet or just trying to eat more protein, this will be a great addition to your sandwich rotation.

Honestly, the flavor was really good and surprisingly we didn’t miss the mayo at all. And we do love mayo do that is saying something. Here is the “recipe” though of course you can eliminate the green onion or mustard if you don’t like them or add olives or pickles or other fresh herbs like tarragon if that’s how you like to eat it.

Cottage Cheese Egg Salad

6 hard boiled eggs
1/2 cup cottage cheese
2 teaspoon dijon mustard (or to taste)
A squeeze of fresh lemon juice
2 tablespoons chopped green onion
1 tablespoon fresh chopped dill (or tarragon )
Salt and pepper to taste

Separate yolks from the egg whites and place them in a bowl with cottage cheese, mustard, lemon juice, green onion, salt and pepper, and dill or tarragon. Using a fork blend together until creamy. Grate or finely chop the egg whites and stir into the yolk mixture.

Serve closed as traditional sandwich or serve it open faced. We added slices of avocado to the bread before piling on the egg salad and topped half with a sprig of fresh dill, and half with slices of pickled jalapeño to spice it up. You can enjoy it anyway you like it but do give it a try. We think you’ll be glad you did!