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Receta de ensalada de huevo con requesón

Receta de ensalada de huevo con requesón

Esta ensalada de huevo y requesón es rica en proteínas, baja en calorías y solo requiere 5 ingredientes y 5 minutos de preparación. ¡A los niños les encantará este almuerzo rápido y fácil!

Ingredientes · Raciones 4
  • 6 huevos grandes (duros y pelados)
  • 1/2 taza de requesón (con cualquier contenido de grasa*)
  • 2 cucharadas de jugo de pepinillos (nos gustan los pepinillos Wickles o los de pan y mantequilla)
  • 1 cucharada de aceite de oliva y mayonesa (opcional, pero le da ese sabor clásico a ensalada de huevo)
  • 1/2 cucharadita de sal
Método · 15 min
  1. Si prefieres una ensalada de huevo más suave: separa las yemas de las claras de los huevos duros. Pica las claras en trozos del tamaño deseado y resérvalas.
  2. Coloca las yemas de huevo en un bol con el requesón, el jugo de pepinillos, la mayonesa (opcional) y la sal, y revuelve (o procesa en una licuadora) hasta obtener una mezcla homogénea.
  3. Incorpora las claras de huevo picadas, prueba y rectifica la sazón si es necesario, luego sirve inmediatamente o refrigera hasta el momento de usar.
  4. Si prefieres una ensalada de huevo con trozos más grandes: pica o machaca los huevos duros hasta obtener la consistencia deseada y luego incorpora el resto de los ingredientes.

This egg and cottage cheese salad is high in protein, low in calories, and requires only 5 ingredients and 5 minutes of prep time. Kids will love this quick and easy lunch!

Why you'll love this

Kids love it! My children (and my husband) adore this egg salad, and I've been making it every week for over a year. It's a great way for little ones to get their protein, especially if they don't like meat.

Quick and easy. You only need 5 ingredients and 5 minutes (after cooking the eggs).

High in protein and low in calories. Thanks to the cottage cheese (and/or Greek yogurt), this egg salad is incredibly creamy, while also being high in protein and very low in calories.

Customizable. Keep the recipe as is (only 5 ingredients!) or add your favorite egg salad ingredients, such as celery, onion, pickles, herbs, and/or spices.

Eggs: You'll need 6 large hard-boiled eggs. I don't like having random appliances, but I love my Dash egg cooker for cooking them so easily. The shells peel off so easily. You can cook the eggs however you prefer, or for even quicker preparation, buy pre-cooked hard-boiled eggs.

Cottage cheese: I use full-fat cottage cheese for healthy fats, but any type of fat will work. If you use low-fat cottage cheese, make sure it's a brand that isn't too runny (I don't recommend the Walmart brand). If the texture of cottage cheese bothers you, don't worry! It blends with the egg yolks and you won't even notice it. If you prefer a tangier flavor in your egg salad, try half cottage cheese and half Greek yogurt (I use full-fat, but a low-fat variety works too).

Pickle juice: We like sweet and sour pickle juice for a sweet touch, or Wickles pickle juice for a sweet and sour flavor. Dill pickle juice also works well for a saltier option. If you can't stand pickle juice, try jalapeño juice or a squeeze of lemon juice.

Mayonnaise: optional, but recommended for that classic egg salad flavor. I use 1 tablespoon of olive oil-based mayonnaise.

Salt: any salt you have on hand (table salt, kosher salt, etc.) will do.

Other ideas to add to egg salad

How to prepare it

Cook the hard-boiled eggs using your preferred method, then let them cool and peel them.

Optional, but recommended if you don't like the texture of ricotta: separate the yolks from the whites.

Blend the egg yolks in a bowl with cottage cheese, pickle juice, mayonnaise (optional) and salt until you get a smooth and creamy mixture.

Stir in the chopped egg whites, serve as desired and enjoy!

How to serve egg salad with cottage cheese

Egg salad is delicious served in so many ways. With vegetables, crackers, bread, anything you like! My favorite way is on a cracker with a pickle on top for a tangy, crunchy touch.

Mini sweet peppers

Cucumbers

Cookies

Rice cakes

Sandwich bread

How to store

Leftovers will keep in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended.

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