Cottage Cheese Egg Salad

Step 1

Place the 6 large eggs in a saucepan and cover with water. Add 1 tablespoon vinegar for easy peeling.

Step 2

Place the saucepan over high heat and bring to a boil. Once boiling, turn off the heat, cover the pot and allow it to sit for 10 minutes to cook the eggs.

Step 3

After 10 minutes, rinse the eggs under cool water, then peel and chop them.

Step 4

Add the chopped eggs to a bowl together with the 1/4 cup diced celery1 small shallot, and 2 green onions.

Step 5

In a small food processor or blender, add the 1 cup cottage cheese, 1 tablespoon Dijon mustard, Kosher salt and ground pepper, 1 teaspoon smoked Paprika, and 1 teaspoon Italian seasoning. Blend until smooth. You can add 1-2 tbsp of water to thin it up, if needed.

Step 6

Pour this dressing over the eggs and toss to coat.

Step 7

Refrigerate for at least 30 minutes, to allow the flavors to meld.