Cottage Cheese Egg Salad Recipe

Imagine digging into a bowl of creamy cottage cheese egg salad on a sunny afternoon. The rich texture paired with the delightful crunch of celery is enough to make anyone weak in the knees. I mean, who doesn’t love a dish that’s not only bursting with flavor but also brings back those nostalgic memories of family picnics? Trust me; this is one recipe that will have your taste buds dancing!

Now picture this: you’re hosting a brunch with friends, and as you unveil your secret weapon — this incredible cottage cheese egg salad — everyone’s eyes widen in delight. It’s light yet satisfying and perfect for any occasion, from casual lunches to festive gatherings. Get ready for an explosion of flavor that leaves everyone begging for seconds!

I once served this dish at a family gathering, and my cousin declared it the “best thing since sliced bread.” The compliments just kept pouring in!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Hard-Boiled Eggs: Use about 4-6 eggs; they should be perfectly cooked with just the right amount of yolk.
• Cottage Cheese: Opt for low-fat for a lighter twist; it adds creaminess without all the calories.
• Celery: Freshly chopped celery adds a delightful crunch; choose firm stalks for the best texture.
• Green Onions: Slice them thinly to enhance the flavor profile; they bring freshness to every bite.
• Dijon Mustard: Just a touch adds zesty depth; use yellow mustard if you prefer something milder.
• Salt and Pepper: Season to taste for that perfect balance of flavors; don’t shy away from experimenting!
• Lemon Juice: Fresh lemon juice brightens up the dish; make sure it’s freshly squeezed for optimal zing.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Hard-Boil Your Eggs: Start by placing eggs in a pot filled with water. Bring it to a boil over medium heat and let them simmer for about 10-12 minutes until firm.

Chill and Peel the Eggs: Once boiled, place them in ice water immediately to halt cooking. After cooling for about 5 minutes, peel those eggs like a pro.

Combine Cottage Cheese and Mustard: In a mixing bowl, add your cottage cheese along with Dijon mustard. Stir well until smooth; this will be your creamy base.

Add Vegetables and Seasonings: Toss in your chopped celery and green onions next. Squeeze fresh lemon juice over the mix and season generously with salt and pepper.

Chop Up Those Eggs!: Dice your hard-boiled eggs into bite-sized pieces. Gently fold them into your mixture without mashing them too much.

Taste Test Time!: Here comes my favorite part! Give your creation a taste test. Adjust seasoning if needed — more mustard or lemon juice can do wonders here!

And there you have it! A delicious cottage cheese egg salad ready to impress friends and family alike.

Enjoy this delightful creation on toasted bread or simply served on lettuce leaves for a refreshing treat! You can store leftovers in an airtight container in the fridge for up to three days (if they last that long). Happy eating!

Perfecting the Cooking Process

Start by hard-boiling eggs—bring water to a boil, add eggs, and simmer for 9-12 minutes. While they cook, prepare your other ingredients for maximum efficiency.

Add Your Touch

Feel free to swap out cottage cheese for Greek yogurt or add diced veggies like celery or bell peppers. These tweaks can dramatically enhance both flavor and crunch.

Storing & Reheating

Store your cottage cheese egg salad in an airtight container in the fridge for up to three days. Reheat gently in the microwave if desired, but it’s best enjoyed cold.

I remember serving this delightful salad at a picnic, where everyone begged for the recipe. It felt amazing to see smiles all around as they took their first bite!

FAQ

Can I use low-fat cottage cheese in this recipe?

Yes, but it might affect the creaminess of your egg salad.

How long do leftover egg salads last?

Your cottage cheese egg salad can last up to three days in the fridge.

What can I add for extra flavor?

Try adding chopped chives or a squeeze of lemon juice for a zesty twist!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Easy Cottage Cheese Egg Salad

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• Author: Sophie
• Total Time: 27 minutes
• Yield: Serves approximately 4 people 1x

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Description

Enjoy this creamy and protein-packed cottage cheese egg salad, perfect for a light lunch or picnic delight.

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Ingredients

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• 4 large hard-boiled eggs
• 1 cup low-fat cottage cheese
• 1 cup chopped celery
• 2 green onions, sliced thinly
• 2 tsp Dijon mustard
• Salt and pepper to taste
• 1 tbsp fresh lemon juice

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Instructions

1. Hard-boil the eggs by placing them in a pot of water; bring to a boil and simmer for 10-12 minutes.
2. Transfer the boiled eggs to ice water to cool, then peel and chop into bite-sized pieces.
3. In a mixing bowl, combine the cottage cheese and Dijon mustard until smooth.
4. Add chopped celery, green onions, lemon juice, salt, and pepper; mix well.
5. Gently fold in the chopped eggs without mashing them.
6. Taste and adjust seasoning if necessary before serving.

Notes

• For added flavor, consider mixing in fresh herbs like dill or chives.
•  Swap cottage cheese with Greek yogurt for a tangy twist.
•  Serve on toasted bread or lettuce leaves for a delightful presentation.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 3g
• Sodium: 360mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 370mg