This creamy cottage cheese egg salad is like a hug in a bowl. Imagine digging into a dish that’s both rich and refreshing, where the soft curds of cottage cheese blend seamlessly with the hard-boiled eggs, creating a delightful texture that dances on your palate. Aromas of fresh herbs and a hint of tanginess draw you in, making it impossible to resist. It’s the kind of dish that whispers comfort while shouting “I’m healthy!” Perfect for lunch at home or as a picnic companion, each bite promises layers of flavor that will keep your taste buds entertained.
I remember the first time I took this dish to a family gathering. As soon as I set it down on the table, my Aunt Margaret raised an eyebrow and asked if I had finally lost my mind. But after one bite, she was singing its praises louder than the choir at Sunday service. Now it’s become our go-to recipe for potlucks and brunches alike—who knew cottage cheese could steal the show?
Why You'll Love This Recipe
- This tasty cottage cheese egg salad is simple to whip up in just 15 minutes
- The creamy texture makes it irresistible, while fresh herbs add an exciting twist
- Perfect as a light meal or spread on toast for an easy snack!
Sharing this delicious dish has always sparked laughter and delightful reactions among friends and family alike.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Cottage Cheese: Opt for low-fat or full-fat based on your preference; it’s the creamy base that binds everything together.
- Hard-Boiled Eggs: Aim for perfectly cooked eggs; they should be firm yet tender—about 9-12 minutes for boiling works wonders.
- Dijon Mustard: Adds a zesty kick; choose smooth or grainy varieties based on your personal taste.
- Fresh Dill: This herb gives an aromatic freshness; feel free to substitute with chives if dill isn’t your thing.
- Salt and Pepper: Essential seasonings; always adjust according to your taste preferences.
- Green Onions: Sliced thinly for a mild onion flavor; they’re fantastic for crunch!
- Lemon Juice: Brightens up flavors beautifully; freshly squeezed juice always works best for this recipe.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Let’s dive into creating this delicious cottage cheese egg salad step by step.
Boil the Eggs: Start by placing large eggs in a pot and covering them with water. Boil over medium heat until they reach the perfect firmness—about 9-12 minutes should do it! Once done, cool them under cold water.
Prepare the Cottage Cheese Base: In a large mixing bowl, scoop out about two cups of cottage cheese. Use a fork to give it a good stir until creamy—it should be smooth but still have some texture.
Add Flavorful Ingredients: Toss in diced hard-boiled eggs, Dijon mustard, chopped green onions, lemon juice, diced fresh dill, salt, and pepper into the bowl with cottage cheese. Mix well until everything is evenly combined.
Taste Test Time!: Grab a spoon and take a small bite—this is crucial! Adjust seasoning if necessary; you might want more salt or lemon juice depending on your taste buds!
Serve It Up!: Transfer your delightful mixture onto whole grain bread or serve it on lettuce leaves for freshness. Garnish with extra dill if you’re feeling fancy!
Enjoying each bite of this creamy concoction is inevitable!
You Must Know
- Cottage cheese egg salad is not just a tasty treat; it’s also packed with protein and flavor
- The creamy texture paired with crunchy veggies makes it a delightful experience in every bite
- Perfect for lunch or a light dinner, it’s versatile and easy to whip up
Perfecting the Cooking Process
Begin by boiling the eggs while prepping your vegetables. Once cooled, chop them and mix together with cottage cheese for a smooth consistency.
Add Your Touch
Feel free to swap in Greek yogurt for an extra tangy flavor, or add herbs like dill or chives for an aromatic lift.
Storing & Reheating
Store cottage cheese egg salad in an airtight container in the refrigerator for up to three days. It’s best enjoyed cold, so skip reheating!
Chef's Helpful Tips
- For the best flavor, allow the salad to chill for at least one hour before serving
- Ensure you’re using fresh eggs for optimal taste and texture
- Don’t forget to season well; taste as you go!
Creating this dish brings back memories of my grandmother’s kitchen, where her egg salad was a family favorite during summer picnics, always disappearing faster than we could make it.
FAQ
Can I make cottage cheese egg salad ahead of time?
Yes, preparing it a day before enhances the flavors as they meld together beautifully.
What can I serve with cottage cheese egg salad?
Pair it with whole-grain bread or crisp lettuce leaves for a refreshing meal.
Is cottage cheese egg salad suitable for meal prep?
Absolutely! It’s convenient and keeps well in the fridge for quick lunches throughout the week.
Creamy Cottage Cheese Egg Salad Recipe
- Total Time: 27 minutes
- Yield: Serves 4
Description
Creamy cottage cheese egg salad combines protein-packed ingredients for a refreshing and satisfying meal. Perfect for lunch or a quick snack, this salad is a delicious way to enjoy wholesome flavors.
Ingredients
- 1 cup cottage cheese
- 4 hard-boiled eggs, chopped
- 2 tbsp Dijon mustard
- 2 tbsp fresh dill, chopped (or chives)
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
- 2 green onions, sliced
- 1 tbsp lemon juice
Instructions
- Boil the eggs in a pot of water over medium heat for 9-12 minutes. Once cooked, cool under cold water and chop.
- In a large mixing bowl, combine cottage cheese and stir until creamy.
- Add chopped hard-boiled eggs, Dijon mustard, green onions, lemon juice, dill, salt, and pepper to the bowl. Mix until well combined.
- Taste and adjust seasoning as needed.
- Serve on whole grain bread or lettuce leaves.
Notes
- Substitute Greek yogurt for a tangy twist.
- Chill the salad for at least one hour before serving for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 150
- Sugar: 3g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 220mg