Creamy Egg Salad by @raziyyz

15 min

2 servings

🥚

200 g

Hard boiled eggs

🥑

75 g

Avocado

🧅

35 g

Green onions

🌿

3 g

Fresh dill

🍋

45 ml

Lemon

🧀

45 g

Cottage cheese

🥚

15 g

Light mayo

🌼

10 g

Dijon mustard

🧂

0.75 g

Salt

⚫

0.3 g

Pepper

🍯

7 g

Honey

🌶️

0.5 g

Chili flakes

  1. Place
    • hard-boiled eggs

    Place the 4 hard-boiled eggs on a cutting board and chop them into small, bite-size pieces.

  2. Dice
    • avocado
    • green onions
    • fresh dill

    Dice 1/2 avocado and chop 1/3 cup green onions and 1 tablespoon fresh dill.

  3. Add
    • hard-boiled eggs
    • avocado
    • green onions

    Add the chopped eggs, avocado, green onions, and dill to the mixing bowl.

  4. Squeeze
    • lemon juice
    • cottage cheese

    Squeeze the juice from 1 lemon into the bowl and add 3 tablespoons cottage cheese.

  5. Add
    • light mayo

    Add 1 tablespoon light mayo and 2 teaspoons Dijon mustard to the bowl.

  6. Season
    • salt
    • honey

    Season with 1/8 teaspoon salt, 1/8 teaspoon black pepper, and 1 teaspoon honey.

  7. Add
    • chili flakes
    • Hard boiled eggs

    Add 1/4 teaspoon chili flakes if desired, then gently fold the egg salad with a fork until creamy while keeping some egg chunks intact.

  8. Serve
    • salt
    • Hard boiled eggs

    Taste the egg salad and adjust the salt and black pepper as desired before serving chilled or immediately.

Creamy Egg Salad by @raziyyz

15 min

2 servings

🥚

200 g

Hard boiled eggs

🥑

75 g

Avocado

🧅

35 g

Green onions

🌿

3 g

Fresh dill

🍋

45 ml

Lemon

🧀

45 g

Cottage cheese

🥚

15 g

Light mayo

🌼

10 g

Dijon mustard

🧂

0.75 g

Salt

⚫

0.3 g

Pepper

🍯

7 g

Honey

🌶️

0.5 g

Chili flakes

Preparation Steps

  1. Step 1/8

    Place the 4 hard-boiled eggs on a cutting board and chop them into small, bite-size pieces.

    🥚hard-boiled eggs
    🔪knife
    🪵cutting board

  2. Step 2/8

    Dice 1/2 avocado and chop 1/3 cup green onions and 1 tablespoon fresh dill.

    🥑avocado
    🧅green onions
    🌿fresh dill
    🔪knife
    🪵cutting board
    🥄measuring spoons

  3. Step 3/8

    Add the chopped eggs, avocado, green onions, and dill to the mixing bowl.

    🥚hard-boiled eggs
    🥑avocado
    🧅green onions
    🌿fresh dill
    🥣mixing bowl

  4. Step 4/8

    Squeeze the juice from 1 lemon into the bowl and add 3 tablespoons cottage cheese.

    🍋lemon juice
    🧀cottage cheese
    🥣mixing bowl
    🍋citrus juicer
    🥄measuring spoons

  5. Step 5/8

    Add 1 tablespoon light mayo and 2 teaspoons Dijon mustard to the bowl.

    🥚light mayo
    🌼Dijon mustard
    🥣mixing bowl
    🥄measuring spoons

  6. Step 6/8

    Season with 1/8 teaspoon salt, 1/8 teaspoon black pepper, and 1 teaspoon honey.

    🧂salt
    ⚫black pepper
    🍯honey
    🥣mixing bowl
    🥄measuring spoons

  7. Step 7/8

    Add 1/4 teaspoon chili flakes if desired, then gently fold the egg salad with a fork until creamy while keeping some egg chunks intact.

    🌶️chili flakes
    🥣mixing bowl
    🍴fork
    🥄measuring spoons

  8. Step 8/8

    Taste the egg salad and adjust the salt and black pepper as desired before serving chilled or immediately.

    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🍴fork

Composition

Ingredients

Types

Eggs, Dairy, Fruit, Vegetables, Herbs, Condiments, Seasonings, Sweeteners

Ingredients

Hard boiled eggs, Avocado, Green onions, Fresh dill, Lemon, Cottage cheese, Light mayo, Dijon mustard, Salt, Pepper, Honey, Chili flakes

Notes

Hard boiled eggs (chopped), Avocado (diced), Green onions (chopped), Fresh dill (or 1 tsp dry dill), Lemon (squeezed), Salt (to taste, combined with pepper), Pepper (to taste, combined with salt), Chili flakes (optional, for a spicy kick)

Allergens

Eggs, Allium, Milk, Mustard

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Low-Carbohydrate, Keto-Friendly

Calories

220 kcal

Macro nutrients

Protein: 14g, Total Fat: 15g, Saturated Fat: 4.2g, Carbohydrates: 9g, Fiber: 3.5g, Sugars: 5g, Cholesterol: 380mg

Nutritional Information

Minerals

Calcium: 90mg, Iron: 1.6mg, Potassium: 410mg, Sodium: 440mg, Phosphorus: 220mg, Magnesium: 27mg, Zinc: 1.5mg, Selenium: 27mcg

Vitamins

Vitamin A: 145mcg RAE, Vitamin C: 14mg, Vitamin D: 2.2mcg, Vitamin E: 1.8mg, Vitamin K: 18mcg, Vitamin B12: 1.1mcg, Folate: 72mcg DFE

Preparation

Time Information

Preparation

15 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

mixing bowl, knife, cutting board, fork, measuring spoons, citrus juicer

Appliances

to inform

Type

Type

Type Of Dish

Salad, Spread, Side Dish, Breakfast

Occasions

Breakfast, Brunch, Lunch, Snack, Meal Prep, Picnic

Origin

Source

Platform

instagram

Original Creator

@raziyyz

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Chunky, Soft, Fresh

Flavors

Tangy, Savory, Herbal, Slightly Sweet, Peppery, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 60 min if the temperature is above 32°C / 90°F,Do not leave in direct sunlight), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F,Stir before serving,Discard if the smell, color, or texture changes), freezer : 0 min (Not recommended because avocado, mayonnaise, cottage cheese, and egg whites may become watery or grainy after thawing)