Cottage Cheese Egg Salad

When I think of summer picnics and potlucks, the first dish that comes to mind is a creamy Cottage Cheese Egg Salad. There’s something truly satisfying about the combination of fluffy eggs and rich cottage cheese. I remember the first time I made it for a family gathering; everyone devoured it, and I was asked for the recipe more than a few times. It’s one of those dishes that feels like a warm hug, perfect for any occasion, whether it’s a casual lunch or a fancy brunch. The best part? It’s incredibly easy to whip up!

What to Gather for Cottage Cheese Egg Salad

Gathering the right ingredients for a dish is like setting the stage for a performance. The key players in this Cottage Cheese Egg Salad come together to create a delightful harmony of flavors and textures. Each ingredient plays an essential role, from the creamy cottage cheese to the crunchy celery. With just a few simple components, you can whip up a satisfying meal that’s both tasty and wholesome.

• 6 large eggs, hard-boiled, peeled, and diced finely – The foundation of this salad, they provide protein and a creamy texture.
• ⅓ cup small-curd cottage cheese, or more if necessary – This ingredient makes the salad rich and satisfying while adding a unique flavor.
• 2 tablespoons celery, finely diced – Adds a refreshing crunch that complements the creaminess.
• 1 to 2 tablespoons green onions, finely diced – Brings a mild onion flavor that brightens the dish.
• 1 teaspoon Dijon mustard – A touch of tanginess that elevates the overall flavor.
• ½ teaspoon salt, or to taste – Enhances all the other flavors.
• ¼ to ½ teaspoon freshly ground black pepper, or to taste – Adds a subtle kick that balances the salad.
• Fresh herbs, as desired for garnishing – A sprinkle of freshness at the end makes it visually appealing.

Putting Together Cottage Cheese Egg Salad

Making this Cottage Cheese Egg Salad is an enjoyable journey that you can easily navigate. From boiling the eggs to mixing in the creamy cottage cheese, each step brings you closer to a delicious dish. Let’s dive into the simple process of creating this delightful salad!

1. Start by placing the eggs in a medium saucepan, ensuring they are covered with water. Bring the water to a boil over medium-high heat. You’ll see bubbles forming, and the water will start to steam. Once it’s boiling, reduce the heat and let the eggs simmer for about 9 to 10 minutes. For those who prefer a slightly softer yolk, 8 to 9 minutes will work beautifully. Just keep an eye on the clock; overcooked eggs can develop that unappetizing gray hue around the yolk.

2. While the eggs are simmering, prepare an ice water bath. Fill a large bowl with ice and water. This will stop the cooking process and make peeling the eggs a breeze. After 9 to 10 minutes, carefully transfer the eggs to the ice water bath using a slotted spoon. Let them cool for about 10 minutes before peeling.

3. Next, it’s time to peel those eggs. Gently tap the bigger end of each egg against the counter or sink to crack the shell, making it easier to remove. Once peeled, dice the eggs into small pieces and transfer them to a large mixing bowl.

4. In the same bowl, add the cottage cheese, finely diced celery, and green onions. Stir everything together until well combined. The cottage cheese should coat the eggs and vegetables nicely, creating a creamy texture.

5. Now, it’s time to add the flavor! Stir in the Dijon mustard, salt, and pepper. Taste the mixture and adjust the seasoning if necessary. If it feels a bit flat, a pinch more salt or a dash of pepper can work wonders. For an extra zing, consider adding a squeeze of lemon juice.

6. For garnish, chop up any fresh herbs you like, such as parsley or dill, and mix them in or sprinkle them on top. This final touch not only enhances the flavor but also makes the salad visually appealing.

7. You can serve the Cottage Cheese Egg Salad immediately, but for the best flavor, it’s ideal to chill it in the fridge for about 30 to 60 minutes. This allows the flavors to meld beautifully. If you’re enjoying it on toasted bread, it’s delightful warm straight from the bowl!

8. Serve your salad on bread, in wraps, over a bed of lettuce, or with vegetable spears. The possibilities are endless, and it’s sure to be a hit!

Recipe Tips about Cottage Cheese Egg Salad

To elevate your Cottage Cheese Egg Salad, consider these helpful tips that can make a big difference. Whether you’re a beginner or a seasoned pro, these insights will guide you toward a fantastic dish.

• Storage: Airtight in the fridge, your Cottage Cheese Egg Salad will last up to 3 days. It’s best enjoyed fresh, but reheating isn’t necessary.
• Freezing: This salad does not freeze well due to the texture of the cottage cheese and eggs.
• Pairing: This salad pairs wonderfully with whole grain crackers or fresh bread. You could also serve it alongside a crisp green salad.
• Herb Variations: Experiment with different herbs like dill, chives, or cilantro for unique flavor profiles.
• Serving Suggestions: Aside from bread and crackers, this salad can be served in lettuce wraps or as a topping for baked potatoes.

Serving Suggestions

When it comes to enjoying your Cottage Cheese Egg Salad, the serving possibilities are truly endless. Here are some delightful suggestions to inspire you:

• Wrap It Up: Serve the salad in a whole wheat wrap with some crunchy lettuce and tomatoes for a satisfying lunch.
• On Toast: For a delicious breakfast or brunch option, spread the salad on toasted bread, adding a slice of avocado for extra creaminess.
• With Crackers: Pair the salad with your favorite crackers for a light snack or appetizer. It’s a great option for gatherings!
• Over Salad Greens: Serve atop a bed of mixed greens for a healthy, filling meal that’s perfect for lunch.
• Chilled Delight: While it’s lovely served right away, chilling the salad in the fridge for about 30 minutes can enhance the flavors.
• Garnish with Fresh Herbs: Always finish off your salad with a sprinkle of fresh herbs to elevate its presentation and flavor.

FAQ

Conclusion

The Cottage Cheese Egg Salad is a perfect blend of creamy and crunchy, making it a delightful dish that stands out at any gathering. With its protein-packed ingredients and customizable nature, it’s a recipe worth trying. Whether you serve it on toasted bread or in a refreshing lettuce wrap, I promise you’ll love every bite. Don’t hesitate to give this easy and delicious salad a go!

Cottage Cheese Egg Salad

The ultimate fusion of creamy and crunchy, this Cottage Cheese Egg Salad is a healthy, delicious dish that's perfect for any occasion. Bursting with flavor and easy to prepare, it makes for a satisfying meal or snack. Try it tonight and fall in love with every bite!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Salads

Cuisine American

Servings 4 servings

Calories 210 kcal

Equipment

• Mixing Bowl
• Chef's Knife
• Large Pot
• Wooden Spoon
• Frying Pan
• Saucepan
• Peeler
• Cutting Board

Ingredients

  

• 6 large eggs hard-boiled, peeled, and diced finely
• ⅓ cup cottage cheese small-curd, or more if necessary
• 2 tablespoons celery finely diced
• 1 to 2 tablespoons green onions finely diced
• 1 teaspoon Dijon mustard
• ½ teaspoon salt or to taste
• ¼ to ½ teaspoon black pepper freshly ground, or to taste
• Fresh herbs herbs as desired for garnishing

Instructions

 

• 1. Start by placing the eggs in a medium saucepan, ensuring they are covered with water. Bring the water to a boil over medium-high heat. You’ll see bubbles forming, and the water will start to steam. Once it's boiling, reduce the heat and let the eggs simmer for about 9 to 10 minutes. For those who prefer a slightly softer yolk, 8 to 9 minutes will work beautifully. Just keep an eye on the clock; overcooked eggs can develop that unappetizing gray hue around the yolk.
• 2. While the eggs are simmering, prepare an ice water bath. Fill a large bowl with ice and water. This will stop the cooking process and make peeling the eggs a breeze. After 9 to 10 minutes, carefully transfer the eggs to the ice water bath using a slotted spoon. Let them cool for about 10 minutes before peeling.
• 3. Next, it’s time to peel those eggs. Gently tap the bigger end of each egg against the counter or sink to crack the shell, making it easier to remove. Once peeled, dice the eggs into small pieces and transfer them to a large mixing bowl.
• 4. In the same bowl, add the cottage cheese, finely diced celery, and green onions. Stir everything together until well combined. The cottage cheese should coat the eggs and vegetables nicely, creating a creamy texture.
• 5. Now, it’s time to add the flavor! Stir in the Dijon mustard, salt, and pepper. Taste the mixture and adjust the seasoning if necessary. If it feels a bit flat, a pinch more salt or a dash of pepper can work wonders. For an extra zing, consider adding a squeeze of lemon juice.
• 6. For garnish, chop up any fresh herbs you like, such as parsley or dill, and mix them in or sprinkle them on top. This final touch not only enhances the flavor but also makes the salad visually appealing.
• 7. You can serve the Cottage Cheese Egg Salad immediately, but for the best flavor, it’s ideal to chill it in the fridge for about 30 to 60 minutes. This allows the flavors to meld beautifully. If you’re enjoying it on toasted bread, it’s delightful warm straight from the bowl!
• 8. Serve your salad on bread, in wraps, over a bed of lettuce, or with vegetable spears. The possibilities are endless, and it’s sure to be a hit!

Notes

• Storage: Airtight in the fridge, your Cottage Cheese Egg Salad will last up to 3 days. It’s best enjoyed fresh, but reheating isn’t necessary.
• Freezing: This salad does not freeze well due to the texture of the cottage cheese and eggs.
• Pairing: This salad pairs wonderfully with whole grain crackers or fresh bread. You could also serve it alongside a crisp green salad.
• Herb Variations: Experiment with different herbs like dill, chives, or cilantro for unique flavor profiles.
• Serving Suggestions: Aside from bread and crackers, this salad can be served in lettuce wraps or as a topping for baked potatoes.

Keyword Cottage Cheese Recipes, Easy Summer Salads, Egg Salad Variations, Healthy Egg Salad

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.