Cottage Cheese Egg Salad

Cottage Cheese Egg Salad is a creamy, refreshing twist on the classic egg salad, featuring the rich texture of cottage cheese and a burst of fresh vegetables and herbs. This light yet satisfying dish is perfect for lunch, a picnic, or as a quick snack. The creamy cottage cheese adds a smooth, tangy contrast to the crunchy vegetables, while the mustard and lemon juice provide a delightful zesty flavor. This salad is not only delicious but also a nutritious option, packed with protein from both the eggs and the cottage cheese.

The beauty of this egg salad lies in its simplicity and versatility. It’s a wonderful way to use up leftover hard-boiled eggs, and you can adjust the ingredients based on what you have on hand. Whether you enjoy it on a sandwich, wrapped in lettuce, or served with crackers, Cottage Cheese Egg Salad will become a go-to recipe for your meal prep or casual gatherings.

Why You’ll Love This Recipe

1. Light and Healthy

With cottage cheese instead of traditional mayonnaise, this egg salad is lighter and higher in protein, making it a healthier choice without sacrificing flavor.

2. Quick and Easy to Make

This recipe takes just minutes to prepare, making it an ideal choice for busy weeknights or meal prep. Simply chop the ingredients and mix them together!

3. Fresh and Flavorful

The combination of fresh vegetables, herbs, Dijon mustard, and lemon juice creates a crisp, zesty flavor profile that enhances the richness of the eggs and cottage cheese.

4. Customizable

Feel free to add other vegetables like bell peppers, cucumbers, or spinach, or even a dash of hot sauce if you like some spice. You can also adjust the herbs to your liking.

5. Versatile

Cottage Cheese Egg Salad can be served in many ways—on a sandwich, in a lettuce wrap, with crackers, or as a side dish. It’s also great for picnics or potlucks!

Ingredients

• 8 hard-boiled eggs, roughly chopped
• ¼ red onion, diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• ¾ cup cottage cheese
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon chopped chives
• 2 tablespoons chopped parsley
• Salt and pepper, to taste

Variations

• Add More Veggies: Feel free to experiment with additional veggies such as bell peppers, cucumbers, or spinach for added crunch and flavor.
• Use Greek Yogurt: For a slightly tangier and creamier alternative, swap out the cottage cheese for Greek yogurt.
• Make it Spicy: If you love spice, add a dash of hot sauce, cayenne pepper, or finely chopped jalapeños.
• Herb Variations: You can also switch up the herbs by adding dill, tarragon, or cilantro for a different flavor profile.
• Add Cheese: Try mixing in some shredded cheddar, mozzarella, or feta cheese for an extra layer of flavor.

How to Make the Recipe

Step 1: Prepare the Ingredients

Peel and roughly chop the hard-boiled eggs. Dice the red onion, carrot, and celery into small, bite-sized pieces.

Step 2: Combine the Salad Ingredients

In a large mixing bowl, combine the chopped eggs, red onion, carrot, celery, cottage cheese, Dijon mustard, and lemon juice. Stir gently to combine.

Step 3: Add Fresh Herbs

Add the chopped chives and parsley to the bowl, and season the salad with salt and pepper to taste. Stir until everything is well mixed.

Step 4: Chill and Serve

For the best flavor, cover the bowl and refrigerate the egg salad for about 30 minutes before serving to let the flavors meld together. Serve chilled.

Tips for Making the Recipe

• Chop Veggies Small: For the best texture, finely dice the vegetables so they blend well with the eggs and cottage cheese.
• Adjust Consistency: If you prefer a creamier egg salad, add a little more cottage cheese or a spoonful of Greek yogurt.
• Make it Ahead: This egg salad can be made a day ahead and stored in the refrigerator. The flavors improve as it sits, making it a great option for meal prep.
• Boiling Eggs: For perfectly boiled eggs, place them in cold water, bring to a boil, then reduce the heat and simmer for 9-12 minutes. Once done, place them in ice water to stop the cooking process.

How to Serve

Cottage Cheese Egg Salad is incredibly versatile and can be served in a variety of ways:

• On Bread: Spread it on whole grain bread or a croissant for a delicious sandwich.
• In Lettuce Wraps: For a low-carb option, serve the egg salad in a large lettuce leaf.
• With Crackers: Serve as a snack or appetizer with your favorite crackers.
• As a Side: This salad makes a great side dish for any meal, offering a fresh and creamy contrast to heavier entrees.

Make Ahead and Storage

Storing Leftovers

Store leftover Cottage Cheese Egg Salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed within the first two days for optimal freshness.

Freezing

It’s not recommended to freeze egg salad, as the texture of the vegetables and the cottage cheese may change when thawed.

Reheating

This salad is best served chilled or at room temperature, so there’s no need to reheat it. Just take it out of the fridge about 15 minutes before serving for the best texture.

FAQs

1. Can I make this egg salad without cottage cheese?

Yes, you can substitute cottage cheese with Greek yogurt or even mayonnaise if you prefer a more traditional egg salad.

2. How can I make this egg salad spicier?

Add a bit of hot sauce, finely chopped jalapeños, or cayenne pepper to give it a spicy kick.

3. Can I add more veggies to this recipe?

Absolutely! You can include bell peppers, cucumbers, spinach, or even avocado for added texture and flavor.

4. How long can I store the egg salad?

You can store it in an airtight container in the fridge for up to 3 days. Make sure to give it a quick stir before serving if the ingredients separate a little.

5. Can I use regular mustard instead of Dijon mustard?

Yes, you can substitute regular yellow mustard if you prefer a milder flavor, though Dijon adds a nice tang.

6. Can I use pre-cooked or canned carrots and celery?

While fresh carrots and celery provide the best flavor and texture, you can use pre-cooked or canned versions in a pinch, though the texture may differ.

7. Can I make this salad ahead of time?

Yes, this egg salad can be made ahead of time. In fact, the flavors meld together nicely after a few hours in the fridge.

8. Can I freeze this egg salad?

It’s not recommended to freeze egg salad, as the texture may change when thawed, especially the cottage cheese and veggies.

9. Can I add cheese to the egg salad?

Yes, feel free to add shredded cheese like cheddar or mozzarella to give the salad more flavor and texture.

10. How do I make sure the eggs are perfectly cooked?

Place eggs in cold water, bring to a boil, then reduce the heat and simmer for 9-12 minutes. After boiling, place the eggs in ice water to stop the cooking process and make peeling easier.

Conclusion

Cottage Cheese Egg Salad is a delightful and healthy twist on the classic egg salad, offering a light, creamy texture with a zesty flavor. The addition of cottage cheese, fresh vegetables, and herbs makes it a flavorful and satisfying meal or snack. It’s quick, easy, and highly customizable, perfect for meal prep or a picnic. Serve it in sandwiches, wraps, or alongside your favorite crackers, and enjoy a refreshing and protein-packed dish that everyone will love!

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