No Mayo Spicy Egg Salad
A refreshing and healthier alternative to traditional egg salad, featuring creamy cottage cheese, a spicy kick from chili crunch, and a zesty hint of lemon.
Ingredients
Main Ingredients
- 6 large eggs Main ingredient providing protein and richness.
- 1 cup cottage cheese Acts as a creamy substitute for mayonnaise.
- 3 tablespoons chili crunch Adds a spicy kick and texture to the salad.
- 1 teaspoon salt Enhances the overall flavor of the dish.
- 1 teaspoon black pepper Adds warmth and depth to the flavor profile.
- 2 tablespoons lemon juice Introduces freshness and acidity to balance flavors.
- 1/4 cup cilantro Provides freshness and a vibrant herbal note.
- 1 medium shallot Contributes a mild onion flavor to the salad.
Instructions
Preparation
- Preheat the oven to 350°F and grease a standard sized loaf pan.
- Crack eggs into the loaf pan and place it in a 9x13 inch baking dish.
- Fill the large baking dish 2/3 full of water and bake for about 30 minutes.
- Allow to cool for 5 minutes before removing the eggs from the pan.
- Alternatively, for standard hard boiled eggs, cover eggs in a pot with cold water, bring to a boil, then turn off the heat, cover and let sit for 12 minutes.
- After cooking, plunge eggs into an ice bath to cool.
Mixing
- Blend the cottage cheese until smooth.
- Chop the cooled eggs and combine with the blended cottage cheese, chili crunch, salt, black pepper, and lemon juice in a bowl.
- Add cilantro and shallot, stir to combine, and adjust seasonings to taste.
Notes
Use fresh eggs for better flavor and texture. Adjust spice levels as per heat tolerance. Letting the salad sit for a bit before serving helps meld the flavors.