Thursday, February 7, 2013

egg on my face

I love egg salad. But here's the thing...I never knew how to make it. Or rather, I really didn't want to know how to make it. I was a little afraid if I learned what went in it - namely lots of mayonnaise - I would lose my taste for it. And while we are on that subject, nothing is worse in my book than an egg salad with too much mayo. And then one day while browsing my Bon Apetit I ran across a recipe for nicoise toast.And there is was, staring me right in the face - a mayo free egg salad recipe. What then makes this sandwich satisfyingly creamy? Cottage cheese!

To make your own gather the following ingredients:
4 large organic  hard-boiled eggs, peeled, coarsely chopped 
3/4 cup small curd cottage cheese
1 tablespoon olive oil
2 tablespoons chopped flat-leaf parsley
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper 
toasted bread of your choice
a few cherry tomatoes and spinach leaves (optional)
Combine eggs, cottage cheese, oil, parsley, and lemon juice in a medium bowl. Using a large fork, mash ingredients together thoroughly. Season with salt and pepper. Serve on toasted bread (I used an english muffin) and top with tomatoes and spinach if desired.
Super simple, huh? It is protein packed and sure to put a smile on your face.


  1. New reader - I am so excited to see this! I'm a new vegetarian, and while not vegan, trying to at least cut back on all animal products. Looking at the ingredients in this, though, I am rather excited to give this version of egg salad a try. :)

  2. So glad you found the site and this recipe! It is really easy and very yummy!


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