Here is an egg salad that tastes positively indulgent – but is in fact low in calories, high in protein and low in fat. The classic mayo has been swapped for whipped cottage cheese, which gives a creamy consistency and a mild flavour – and makes the salad perfect as a healthier option for lunch, in a packed lunch or as a sandwich filling.
When the cottage cheese is whipped, it turns silky smooth and binds the eggs together beautifully. You will hardly miss the mayonnaise – I honestly don’t notice it at all. If you still feel it needs rounding off slightly, add a little mayonnaise – there’s no rule against it.
BUT be aware that the creamy consistency is at its very best just after the salad is made. Once the cottage cheese has been whipped and seasoned with salt, it will naturally release liquid over time. So after a day in the fridge, the egg salad will become thinner in consistency.
A little tip for this is to stir 1-2 tablespoons of fine dried breadcrumbs into the egg salad and leave it to rest in the fridge for about half an hour. By then the liquid has been absorbed, and you won’t be able to detect the breadcrumbs in the texture.
If you don’t have a mini chopper, you can easily mash the cottage cheese with a fork. You won’t get quite the same smooth result, but you’ll still have a lovely middle ground that works really well.
Serve it on Danish rye bread (rugbrød), in a wrap or a sandwich – or as a protein boost for your main-meal salad.
Egg salad with whipped cottage cheese
Ingredients
- 200 g cottage cheese
- 1 tsp curry powder
- 1/2 tsp ground turmeric
- 8 hard-boiled eggs
- 3 tbsp chives, finely chopped
- 1 tsp lemon juice
- Salt and freshly ground pepper
Method
- Put the cottage cheese, curry powder and turmeric in a mini chopper and blend until you have a smooth, even cream. Scrape down the sides as you go if needed.
- Roughly chop the eggs. I cut them in my egg slicer, then turn them and slice again in the other direction – that gives the perfect size.
- Put the curry cream, eggs and chives in a bowl, season with salt and freshly ground pepper and stir the egg salad together well.
- Season to taste with freshly squeezed lemon juice, and add more curry powder, salt and freshly ground pepper if needed.
- The egg salad has the best consistency when freshly made. Once the cottage cheese has been whipped and seasoned with salt, it will release a little liquid over time – so after a day in the fridge, the egg salad will be somewhat thinner in consistency.A little tip for this, though, is to stir 1-2 tablespoons of dried breadcrumbs into the egg salad (depending on how much you have left) and leave it to rest in the fridge for about half an hour. By then the liquid has been absorbed, and you won’t be able to detect the breadcrumbs in the texture.
Nutrition
Premium
Ville man kunne undvære salten og så undgå at den afgiver væde? Det er mere, da jeg tænker at lave sandwich med æggesalaten dagen før til en udflugt. Om det så kan undgås at den afgiver væde og de bliver “våde”…
Hej Jane
Ja det burde du kunne, MEN – jeg ved at der i det fleste karry pulver også er salt. Og er der det, vil problemet nok desværre være det samme <3
Warm wishes, Dianna
Kæmpe god opskrift. Tak for den!
Hejsa
Hvor er det fantastisk – tak fordi du giver dig tid til at skrive det 🙂
Warm wishes, Dianna
Super lækker opskrift.
Hejsa
Det er jeg bare så glad for at høre – tusind tak 🙂
Warm wishes, Dianna
Virkelig lækker!
Hej Torben
Så dejligt at høre – tusind tak 🙂
Warm wishes, Dianna
Sindsyg lækker æggesalat og tak for fiffet med rasp, det er smart. For ja den blev mere tynd efter et døgn på køl som du skriver, men lidt rasp og så lad den hvile så var den perfekt igen og samme gode smag⭐️⭐️⭐️⭐️⭐️ slut med mayo æggesalat☺️
Hej Anne
Super dejligt at høre, det er jeg virkelig glad for 🙂
Warm wishes, Dianna
Det blir min æggesalat fra nu af, smager helt fantastisk. Lavede den på 4% hytteost.
Hej Margit
Ej hvor er det virkelig dejligt at høre – tusind tak 🙂
Oplevede du at den blev tynd på 2. den og prøvede du med rasp? 🙂
Warm wishes, Dianna