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!
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.