Egg salad with whipped cottage cheese
Recipe for a high-protein, low-calorie egg salad - a healthier egg salad without mayonnaise.
Servings 4 servings
Calories 194kcal
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
Instructions
- 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
Calories: 194kcal | Carbohydrates: 3g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 375mg | Sodium: 327mg | Potassium: 191mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 643IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg