Imagine sitting down to a bowl of creamy, tangy Cottage Cheese Egg Salad, where each bite is a delightful explosion of flavor and texture. The rich, velvety cottage cheese blends beautifully with the soft chunks of hard-boiled eggs, creating a dish that’s not only satisfying but also refreshingly unique. Cottage cheese raspberry mousse Picture the aroma wafting through your kitchen as you whip this up—it’s like a warm hug from your grandma who knows exactly how to make everything right in the world.
Now, let me take you back to a sunny picnic day when I first discovered the magic of Cottage Cheese Egg Salad. My friend whipped it up, and I thought, “This can’t be just cottage cheese and eggs; it’s so much more!” As I took my first bite, I was transported to flavor town, where every picnic was complete with laughter and joy. Buttery breakfast biscuits This dish is perfect for gatherings, lunchboxes, or simply when you’re craving something deliciously different.
Why You'll Love This Recipe
- This Cottage Cheese Egg Salad offers incredible ease of preparation while delivering bold flavors that are sure to impress
- Its creamy texture makes it irresistibly satisfying and visually appealing on any plate
- Versatile enough for sandwiches or on its own, this salad will quickly become a favorite
Everyone loved the Cottage Cheese Egg Salad at our family gathering; it disappeared faster than Aunt Marge’s famous brownies! For more inspiration, check out this lemon cheesecake squares recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Cottage Cheese: Use full-fat or low-fat based on your preference; both add creaminess and protein. High protein yogurt bark.
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Hard-Boiled Eggs: Boil them until they’re perfectly set; around 9-12 minutes usually does the trick.
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Mayonnaise: A dollop enhances creaminess; opt for homemade or store-bought based on your time constraints.
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Dijon Mustard: Adds a zesty kick; choose whole grain for an extra layer of flavor.
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Chopped Celery: For crunch! Freshness adds bite and balances out the creaminess.
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Green Onions: These provide a mild onion flavor; slice them thinly for a subtle taste.
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Salt and Pepper: Essential seasonings that elevate all flavors; adjust according to taste.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Boil the Eggs: Start by placing your eggs in a pot and covering them with water. Bring to a boil over medium heat. Once boiling, cover the pot and turn off the heat. Let them sit for about 12 minutes.
Cool and Peel the Eggs: After cooking time is up, transfer the eggs into ice-cold water for quick cooling. This makes peeling easier—nobody wants egg shell bits ruining their masterpiece!
Mash the Eggs: Once peeled, chop or mash the hard-boiled eggs into bite-sized pieces in a medium bowl. The texture should be chunky but not too fine—think rustic!
Add Cottage Cheese and Mix**: In that same bowl, add your cottage cheese along with mayonnaise and Dijon mustard. Stir gently until everything is combined but still retains some texture.
Add Crunchy Veggies**: Toss in chopped celery and green onions into the mix. Their freshness will brighten up this rich salad.
Season to Perfection**: Sprinkle salt and pepper generously over your mixture. Taste as you go—you want it just right! Adjust seasoning as needed.
Serve chilled or at room temperature on toasted bread or with crackers for dipping! Enjoy each creamy mouthful bursting with flavor as you relish this unique take on a classic egg salad. Mediterranean hummus toast.
You Must Know
- Cottage cheese adds a creamy texture and protein boost to your egg salad
- Don’t overlook seasoning; it’s the secret to elevating flavors
- Experiment with fresh herbs for an aromatic twist that will impress everyone at your next picnic
Perfecting the Cooking Process
Start by boiling eggs until they’re hard-boiled, about 9-12 minutes. While they cool, prepare your cottage cheese blend for a seamless assembly.
Add Your Touch
Feel free to swap traditional mayonnaise with Greek yogurt or sour cream for a tangy upgrade. You can also add diced celery or pickles for extra crunch.
Storing & Reheating
Store leftover cottage cheese egg salad in an airtight container in the fridge for up to three days. It’s best served cold, so no reheating needed!
Chef's Helpful Tips
- For perfect hard-boiled eggs, add a pinch of salt to prevent cracking
- Always chill your ingredients beforehand for better mixing and flavor melding
- Remember, a splash of lemon juice keeps your salad fresh longer and enhances taste!
Cooking this cottage cheese egg salad reminds me of my college days when I would whip it up for study sessions. Friends couldn’t get enough of it, especially when I added a bit too much mustard—never underestimate the power of tang!
FAQ
Can I use low-fat cottage cheese for this recipe?
Yes, low-fat cottage cheese works just as well for a lighter version.
How long can I store cottage cheese egg salad?
This dish is best enjoyed within three days when stored in the fridge.
What herbs can I add to enhance flavor?
Fresh dill or chives are fantastic additions that elevate the flavors beautifully.
Creamy Cottage Cheese Egg Salad
- Total Time: 22 minutes
- Yield: Serves 4
Description
Indulge in a delightful blend of creamy cottage cheese and hard-boiled eggs with this unique Cottage Cheese Egg Salad. Each bite delivers a satisfying mix of flavors and textures, making it the perfect dish for picnics, lunchboxes, or gatherings. Quick to prepare and loaded with protein, this salad is not only delicious but also a nutritious choice for any meal.
Ingredients
- 1 cup cottage cheese (full-fat or low-fat)
- 3 hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup chopped celery
- 2 tablespoons sliced green onions
- Salt and pepper to taste
Instructions
- 1. Boil the eggs: Place eggs in a pot, cover with water, bring to a boil over medium heat, cover, turn off heat, and let sit for 12 minutes.
- 2. Cool and peel the eggs: Transfer to ice-cold water for easy peeling.
- 3. Mash the eggs: Chop or mash the hard-boiled eggs into bite-sized pieces in a bowl.
- 4. Mix ingredients: Add cottage cheese, mayonnaise, and Dijon mustard to the bowl; stir gently until combined.
- 5. Add veggies: Fold in chopped celery and green onions.
- 6. Season: Sprinkle salt and pepper; adjust according to taste.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 150
- Sugar: 3g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 185mg
