The new year is
here and so is everyone being a bit more mindful about healthy eating.
I have a great
twist to add even more protein to traditional egg salad.
This post is
sponsored by AE Dairy, but
all opinions are my own.
I love kicking off the new year with healthy recipes (as
that is what most of you are looking for) + it’s always a good idea for us to
indulge a bit less after the holidays!
The growing trend as of late is high quality food, clean
ingredients and lots of protein. The more protein we fill ourselves with the
longer our bellies stay full, so it makes sense right?
Today’s new recipe is a great one that fits this criteria
and AE Dairy and I wanted to get it in your
hands stat.
Cottage cheese got a major glam up last year and so
far, we are not seeing that trend die off anytime soon. It is a wonderful
protein packed food that can be added to MANY things you’d never even think of!
Remember my Cheesy
Stuffed Shells? My Strawberry
Cheesecake “Ice Cream”? My Pizza
Egg Bites? My Cheesy Spinach Dip?
All of those recipes have cottage cheese in them giving them
additional protein, yet you’d probably never even know it’s in there.
Let’s get to it – EGG SALAD.
For years my family has loved egg salad. I’ll often make a
batch on the weekends when we are out and about so we have something easy to
grab for lunches. Now this recipe, I’ve kept traditional but of course added
the secret ingredient – cottage cheese.
We like our egg salad simple – chopped egg, chopped dill
pickles (+ some juice), mayo, yellow mustard and spices. Some people add
celery, some add red onion, some add sweet relish and the like. All those
additions/subtractions are up to you!
But, next time add some cottage too.
The addition of even just ¾ of a cup of cottage cheese adds
creaminess, flavor and 18 more grams of protein to the batch.
I used AE
Dairy’s small curd, 4% old-fashioned cottage cheese. Its quality is
superior! Their cottage cheese has been loved for generations, made with whole
milk and small curds. It’s often quoted as one of the most missed products from
AE Dairy when people move away from the
Midwest.
And want a tip on the best way to make egg salad? To get the
perfect, uniform texture? Use a pastry
blender!
Here
is the one I use – it perfectly chops the eggs and cottage cheese into very
small pieces, creating a smooth texture. If you don’t have a pastry blender or
don’t feel like paying less than $10 for one, a potato masher works well too.
We love to eat this on sandwich bread or toast or even
scooped up with crackers!
I served this to my family last week (the only way I’ll make
it from here on out) and not a single person realized I added cottage cheese to
the mix – you cannot tell at all – they only raved about how good
it was. What they didn’t know was that this new version was amped up with extra
protein.
I can’t wait to see you guys make this!
It’s perfect to prepare for lunches during the work week or
even make for an easy dinner when nights are rushed and hectic. You won’t
believe how tasty it is.
Make sure to tag myself (@sweetsavoryeats) and AE Dairy (@aedairy) when you post your
photos, we’d love to share your results!
A big thanks to AE Dairy for sponsoring this post.
