QUICK NOTE
This article will walk you through a simple and fresh way to make Cottage Cheese Egg Salad. Read on for tips, tools, and easy steps to make this dish for a quick lunch or light dinner.
INTRODUCTION
Cottage Cheese Egg Salad is a light and creamy twist on the classic egg salad. It uses cottage cheese for a soft texture and a bit more protein without heavy mayo. This salad is quick to make and fits into many meal plans. If you like easy salad ideas, you can learn more from a collection of simple salad recipes that give fresh ideas for lunch and sides.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is quick, healthy, and easy to change. Cottage cheese keeps the salad creamy and adds calcium and protein. The hard-boiled eggs bring the classic egg flavor without many steps. You can eat the salad on bread, in wraps, or on greens. It also shines at brunch. If you enjoy hearty grain and bean salads, try pairing it with a farro and white bean salad for a filling meal that will keep you full.
HOW TO MAKE Cottage Cheese Egg Salad
This recipe is simple. You mix cottage cheese, eggs, and a few fresh veggies. The mustard and lemon add bright flavor. Below you will find simple steps and tips to make it well. For a brunch spread, the salad goes well with sweet breads like brown butter eggnog cinnamon rolls to add a warm, rich contrast.
EQUIPMENT NEEDED
- Mixing bowl (medium)
- Spoon or spatula
- Knife and cutting board
- Measuring spoons
- Bowl or pot to boil eggs
- Strainer or slotted spoon to cool eggs
- Serving bowl or containers
Ingredients You’ll Need :
- 2 cups cottage cheese
- 4 hard-boiled eggs, chopped
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
STEP-BY-STEP INSTRUCTIONS :
In a mixing bowl, combine cottage cheese, chopped hard-boiled eggs, diced celery, diced red onion, Dijon mustard, and lemon juice. Mix gently until well combined. Season with salt and pepper to taste. Serve chilled, garnished with fresh herbs if desired.
HOW TO SERVE Cottage Cheese Egg Salad
Serve this salad chilled or at room temperature. Here are some easy ideas:
- On whole grain toast for a quick open-faced sandwich.
- Inside a wrap with lettuce and tomato for a light lunch.
- On top of mixed greens as a salad topper for extra protein.
- As a dip with crisp vegetables or pita chips.
- Scooped into avocado halves for a low-carb option.
For a small snack board, pair the salad with salty fried bites like cheese-stuffed fried olives to offer both soft and crunchy textures.
STORAGE & FREEZING : Cottage Cheese Egg Salad
Store the salad in an airtight container in the fridge. It will keep well for 2 to 3 days. Do not freeze cottage cheese or the mixed salad. Freezing will change the texture of the cottage cheese and the eggs. If you need to keep ingredients longer, store hard-boiled eggs and cottage cheese separately, then mix before serving.
SERVING SUGGESTIONS
- Plate with a side of fresh fruit for a bright contrast.
- Add sliced cucumbers and tomatoes for more crunch and color.
- Serve alongside a warm bowl of soup on a cool day; it pairs well with creamy soups or a hearty bowl like cheeseburger soup for a comfort meal.
- Offer a variety of breads so guests can choose their favorite base.
VARIATIONS
This recipe is easy to change. Try one of these simple swaps:
- Swap Dijon mustard for whole grain mustard for texture.
- Add a spoon of plain yogurt for extra tang and a thinner texture.
- Mix in chopped pickles or a spoon of pickle juice for a briny lift.
- Use scallions instead of red onion for a milder onion flavor.
- Add curry powder and a touch of mango chutney for a curried egg salad twist.
- Fold in chopped cooked bacon or smoked salmon for more savory depth.
FAQs
Q: Can I use low-fat cottage cheese?
A: Yes. Low-fat cottage cheese works fine. The salad will be a bit less rich but still tasty.
Q: How long do hard-boiled eggs last in the fridge?
A: Peeled hard-boiled eggs last about one week in the fridge. If mixed in the salad, eat within 2 to 3 days for best quality.
Q: Is this salad safe for kids?
A: Yes. The salad uses mild flavors. Adjust the onion amount if you want it gentler for kids.
Q: Can I make this dairy-free?
A: Cottage cheese is a dairy product. To make it dairy-free, use a thick plant-based yogurt or a dairy-free curd-style spread, but note the taste and texture will change.
Q: Can I use other herbs?
A: Yes. Dill, chives, or parsley work well. Use small amounts to keep the flavor balanced.
MAKE-AHEAD TIPS FOR Cottage Cheese Egg Salad
If you want to prepare ahead, boil the eggs a day ahead and store them peeled in a bowl of water in the fridge to keep them moist. Chop the celery and onion and store them in separate airtight containers. Measure the mustard and lemon juice ahead and keep them ready. Mix everything together just before serving for best texture. If you must mix early, do it no more than a few hours before serving and keep the salad chilled.
Additional tip: If you like the salad cold, chill the bowl and utensils before mixing. Cold tools help keep the salad fresh and crisp.
Cottage Cheese Egg Salad
Ingredients
Method
- In a mixing bowl, combine cottage cheese, chopped hard-boiled eggs, diced celery, diced red onion, Dijon mustard, and lemon juice.
- Mix gently until well combined.
- Season with salt and pepper to taste.
- Serve chilled, garnished with fresh herbs if desired.