Healthy Egg Salad
Healthy Egg Salad
Ingredients
For the Egg Salad
- 3 boiled eggs
- 1 celery stalk
- 1 green onion
- 1 dill pickle
For the Dressing
- 1/2 cup cottage cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon pickle juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or as desired
- 1/8 teaspoon black pepper, or as desired
For Serving
- 1 serving crackers, as needed
Instructions
- 1
Peel the 3 boiled eggs and place them into a medium-sized mixing bowl.
⏱️ 2 min
- 2
Using a fork, mash the boiled eggs until they reach your desired consistency. Some prefer a chunkier texture, while others prefer a finer mash.
⏱️ 2 min
- 3
Finely chop the 1 celery stalk into small, uniform pieces.
⏱️ 2 min
- 4
Finely chop the 1 green onion, including both the white and green parts.
⏱️ 1 min
- 5
Finely chop the 1 dill pickle into small pieces.
⏱️ 1 min
- 6
Add the chopped celery, green onion, and dill pickle to the mashed eggs in the mixing bowl.
⏱️ 1 min
- 7
In a separate small bowl, combine the 1/2 cup cottage cheese, 1 teaspoon Dijon mustard, 1 teaspoon pickle juice, and 1/2 teaspoon garlic powder.
⏱️ 1 min
- 8
Use an immersion blender to blend the sauce ingredients until the mixture is completely smooth and creamy. Alternatively, you can use a regular blender or food processor.
⏱️ 2 min
- 9
Pour the blended, smooth dressing over the mashed eggs and chopped vegetables in the mixing bowl.
⏱️ 1 min
- 10
Season the mixture with salt and black pepper to your taste. Start with the suggested amounts and adjust as needed.
⏱️ 1 min
- 11
Stir all ingredients together thoroughly until the dressing is evenly distributed and everything is well combined.
⏱️ 1 min
- 12
Serve the healthy egg salad immediately on crackers, or chill for at least 30 minutes for flavors to meld before serving.
Kitchen Tools
Nutrition Facts (per serving)
Healthy Egg Salad
For the Egg Salad
- 3 boiled eggs
- 1 celery stalk
- 1 green onion
- 1 dill pickle
For the Dressing
- 1/2 cup cottage cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon pickle juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, or as desired
- 1/8 teaspoon black pepper, or as desired
For Serving
- 1 serving crackers, as needed
Instructions
- 1
Peel the 3 boiled eggs and place them into a medium-sized mixing bowl.
⏱️ 2 min - 2
Using a fork, mash the boiled eggs until they reach your desired consistency. Some prefer a chunkier texture, while others prefer a finer mash.
⏱️ 2 min - 3
Finely chop the 1 celery stalk into small, uniform pieces.
⏱️ 2 min - 4
Finely chop the 1 green onion, including both the white and green parts.
⏱️ 1 min - 5
Finely chop the 1 dill pickle into small pieces.
⏱️ 1 min - 6
Add the chopped celery, green onion, and dill pickle to the mashed eggs in the mixing bowl.
⏱️ 1 min - 7
In a separate small bowl, combine the 1/2 cup cottage cheese, 1 teaspoon Dijon mustard, 1 teaspoon pickle juice, and 1/2 teaspoon garlic powder.
⏱️ 1 min - 8
Use an immersion blender to blend the sauce ingredients until the mixture is completely smooth and creamy. Alternatively, you can use a regular blender or food processor.
⏱️ 2 min - 9
Pour the blended, smooth dressing over the mashed eggs and chopped vegetables in the mixing bowl.
⏱️ 1 min - 10
Season the mixture with salt and black pepper to your taste. Start with the suggested amounts and adjust as needed.
⏱️ 1 min - 11
Stir all ingredients together thoroughly until the dressing is evenly distributed and everything is well combined.
⏱️ 1 min - 12
Serve the healthy egg salad immediately on crackers, or chill for at least 30 minutes for flavors to meld before serving.