Cottage Cheese Egg Salad is like a party in your mouth—creamy, tangy, and full of flavor. Imagine the delightful crunch of fresh vegetables mingling with rich cottage cheese and perfectly boiled eggs, creating a symphony of textures that dance on your taste buds. Tuna pasta salad recipe Cottage cheese tomato soup The aroma wafts through the kitchen, making it impossible to resist sneaking a taste before it’s even served. Creamy gochujang pasta. For more inspiration, check out this creamy deviled eggs recipe recipe.
This recipe isn’t just for lunch; it’s perfect for picnics, brunches, or even when you need a quick snack after an intense Netflix binge. I remember the first time I made this dish; my friends devoured it faster than I could say “cottage cheese.” It was a hit, and now it’s a staple at every gathering.
[info_box title=”Why You’ll Love This Recipe”] This Cottage Cheese Egg Salad is incredibly easy to whip up, making meal prep a breeze. The flavor profile is creamy with a hint of zest that will please any palate. Its vibrant colors make it visually appealing and perfect for impressing guests. Versatile enough to enjoy as a sandwich spread or on its own, this salad shines in any setting. [/info_box]
I once brought this dish to a picnic where it sparked an impromptu contest for who could create the most outrageous sandwich using my egg salad as the filling. Spoiler alert: My friend’s idea of adding pickles and hot sauce was… adventurous!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Cottage Cheese: Opt for low-fat or full-fat based on your preference; both lend creaminess to the salad.
Hard-Boiled Eggs: Use 4-6 eggs; they should be boiled until firm but not rubbery.
Celery Stalks: Dice about one cup for that delightful crunch and freshness.
Green Onions: Chop finely; these add a mild onion flavor that brightens up the salad.
Dijon Mustard: Just a tablespoon will give it that zing; feel free to adjust according to your taste.
Salt and Pepper: Season generously but taste as you go!
Lemon Juice: A squeeze will brighten all those flavors beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Hard-Boil the Eggs: Start by placing your eggs in a pot and covering them with cold water. Bring to a boil over medium heat. Once boiling, cover and remove from heat. Let them sit for 12 minutes before cooling them under cold water.
Prepare the Vegetables: While your eggs cool, wash and chop the celery stalks and green onions into small pieces. Their freshness will give the dish some nice crunchy notes.
Mix the Base Ingredients: In a large mixing bowl, combine cottage cheese, Dijon mustard, lemon juice, salt, and pepper. Stir until smooth—this creamy mixture will be the heart of your salad.
Peel and Chop Eggs: Once cooled, peel those hard-boiled eggs carefully. Chop them into bite-sized pieces—try not to let them fall apart too much; we want some texture here!
Add Everything Together: Gently fold in chopped eggs, celery, and green onions into the cottage cheese mixture. Be careful not to mash everything together; we want those lovely chunks!
Chill Before Serving: Cover your bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes—this helps flavors blend beautifully while you eagerly await your first bite!
[info_box title=”You Must Know”] Cottage cheese is a protein-packed superstar that transforms egg salad into a creamy delight. Using cottage cheese adds unexpected texture and flavor, making your dish stand out. Don’t hesitate to mix in your favorite herbs for a fresh twist that elevates every bite. [/info_box]
Perfecting the Cooking Process
Start by boiling your eggs, then mix cottage cheese and seasonings while they cool. This sequence saves time and ensures everything is perfectly blended.
Add Your Touch
Feel free to swap cottage cheese with Greek yogurt or add diced pickles for extra zing. Dill pickle grilled cheese Customizing keeps the dish exciting and personal.
Storing & Reheating
Store the cottage cheese egg salad in an airtight container in the fridge for up to three days. Avoid reheating to keep the textures fresh.
[info_box title=”Chef’s Helpful Tips”] For perfect egg salad, always use fresh eggs; they’re easier to peel and taste better. Blend the cottage cheese until smooth for a creamier texture. Lastly, let the flavors meld in the fridge before serving for maximum deliciousness. [/info_box]
Sharing this recipe brings back memories of sunny picnics where my friends devoured every last bite, asking for seconds and thirds!
FAQ
Can I use low-fat cottage cheese?
Yes, low-fat cottage cheese works well for a lighter version of the salad.
How can I make this recipe vegan?
Try using silken tofu instead of cottage cheese for a creamy vegan alternative.
What seasonings pair well with this egg salad?
Dill, chives, or paprika add delightful flavor enhancements to your egg salad.
Cottage Cheese Egg Salad
- Total Time: 27 minutes
- Yield: Serves 4
Description
Cottage Cheese Egg Salad is a creamy, tangy delight that’s perfect for any occasion! With fresh vegetables, rich cottage cheese, and perfectly boiled eggs, this salad offers a satisfying crunch and flavor explosion. Ideal for lunch, picnics, or snacks, it’s easy to prepare and sure to impress your guests. Enjoy it as a sandwich spread or on its own for a nutritious meal that everyone will love.
Ingredients
- 1 cup low-fat cottage cheese
- 4 hard-boiled eggs
- 1 cup diced celery
- 1/4 cup finely chopped green onions
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- Juice of 1/2 lemon
Instructions
- 1. Boil the eggs: Place eggs in a pot, cover with cold water, bring to a boil. Cover and remove from heat; let sit for 12 minutes. Cool under cold water.
- 2. Prepare vegetables: Chop celery and green onions into small pieces.
- 3. Mix base ingredients: In a bowl, combine cottage cheese, Dijon mustard, lemon juice, salt, and pepper; stir until smooth.
- 4. Peel and chop eggs: Once cooled, peel eggs and chop into bite-sized pieces.
- 5. Combine all: Gently fold in chopped eggs, celery, and green onions into the cottage cheese mixture without mashing.
- 6. Chill: Cover and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 150
- Sugar: 3g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 210mg
