This article discusses using cottage cheese as a substitute for mayonnaise in egg salad, addressing reasons for avoiding mayonnaise, such as health concerns or personal taste. Cottage cheese not only increases protein content significantly compared to mayonnaise, but also retains a tangy flavor. The article suggests mixing cottage cheese with other ingredients like lemon juice and mustard to enhance flavor and texture. Techniques for achieving desired creaminess are also provided, such as using a food processor for a smoother consistency before serving the salad with additional herbs.
For many home cooks, any version of egg salad hinges on some level of mayonnaise to pull the rest of the ingredients together. For most, mayonnaise is a creamy, delicious, and tangy condiment.
Cottage cheese can be the solution to replace the mayonnaise and amp up the protein levels of egg salad, offering alternative health benefits.
Cottage cheese exhibits the tangy flavor that mayonnaise provides, and a few other simple ingredients will transform it further to make protein-packed egg salad.
If you want a smoother consistency, use an immersion blender or food processor before combining it with the rest of the ingredients.
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