If you are looking for a refreshing and protein-packed lunch or snack, this Simple Cottage Cheese Egg Salad Recipe is a total game changer. It combines the creaminess of cottage cheese with the rich, tender texture of perfectly boiled eggs and a subtle tang from Dijon mustard. The addition of scallions and a little kick from red pepper flakes adds exciting freshness and just the right amount of heat. This salad is not only easy to whip up but also incredibly satisfying, making it a perfect dish to brighten up any meal or even enjoy on its own.
Ingredients You’ll Need
Every ingredient in this Simple Cottage Cheese Egg Salad Recipe plays an important role in building layers of flavor and texture. From the creamy base to the vibrant scallions, here’s what you’ll need to bring this dish to life.
- â…” cup cottage cheese: Provides a creamy and protein-rich base that keeps the salad light yet filling.
- 6 large eggs: The stars of the salad, offering a rich and satisfying texture.
- 5-6 tablespoons scallions (finely chopped): Adds a sharp, fresh bite and a pop of green color.
- 2 tablespoons mayonnaise: Brings extra creaminess and helps bind the salad together.
- 1½ teaspoons Dijon mustard: Gives a subtle tangy depth that elevates the overall flavor.
- Salt and black pepper to taste: Essential seasonings that enhance every bite.
- Red pepper flakes: Adds a gentle heat for those who like their salad with a bit of a kick.
How to Make Simple Cottage Cheese Egg Salad Recipe
Step 1: Boil and Cool the Eggs
Start by placing your eggs in a small pot and filling it with enough water to cover them. Bring the water to a rolling boil, then let the eggs cook for 7-8 minutes. Once done, transfer the eggs immediately to a bowl of ice water to stop the cooking process and make peeling easier. Cooling the eggs quickly helps you achieve that perfect tender yolk without any greenish ring.
Step 2: Peel and Chop Eggs, Separate Yolks
Peel the cooled eggs carefully, then chop four of them into bite-sized pieces. For the remaining two, separate the yolks from the whites—they’ll be mashed with the cottage cheese to create a luscious dressing base.
Step 3: Mash Yolks with Creamy Ingredients
In a medium bowl, mash together the separated yolks, cottage cheese, mayonnaise, and Dijon mustard. Stir until the mixture becomes creamy and harmonious. This step is crucial because it gives your salad a rich and silky texture that perfectly complements the chopped egg whites.
Step 4: Combine All Ingredients
Gently fold the chopped eggs, remaining cottage cheese, scallions, and the creamy yolk mixture together. Season the salad with salt, black pepper, and a pinch of red pepper flakes for a subtle warmth. Stir everything well until evenly combined, making sure each bite will be full of flavor.
Step 5: Chill Before Serving
Cover the bowl and refrigerate your egg salad for at least 30 minutes. This resting period allows the flavors to meld together beautifully, and the chill enhances the refreshing, creamy quality that makes this Simple Cottage Cheese Egg Salad Recipe so irresistible.
How to Serve Simple Cottage Cheese Egg Salad Recipe
Garnishes
Fresh garnishes can take your egg salad from good to absolutely delightful. Consider topping your salad with extra chopped scallions or a sprinkle of smoked paprika to brighten the presentation and add another layer of flavor. A few extra red pepper flakes on top offer a little visual spice that signals the delicious heat inside.
Side Dishes
This egg salad pairs wonderfully with crisp, buttery toast or crunchy crackers for a light meal. If you want something more substantial, serve it alongside a fresh green salad or your favorite seasonal vegetables. The creaminess of the cottage cheese and eggs balances well with crisp and vibrant sides.
Creative Ways to Present
Don’t limit yourself to just a bowl — try spooning this salad over avocado halves for a creamy dream boat of flavor or stuff it into a pita pocket with some crunchy lettuce for an easy-to-eat lunch. You can even layer it in a clear parfait glass with diced cucumbers and tomatoes for a colorful and elegant presentation that will wow friends and family.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store your egg salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, making it perfect for easy lunches or snacks throughout the week.
Freezing
This particular Simple Cottage Cheese Egg Salad Recipe does not freeze well because the cottage cheese and eggs can become grainy or watery upon thawing. For best results, enjoy it fresh or within a few days stored in the fridge.
Reheating
Since this salad is best served cold, reheating is not recommended. Instead, take it straight from the fridge and enjoy the refreshing creaminess and lively textures as is.
FAQs
Can I use low-fat or non-fat cottage cheese for this recipe?
Absolutely! Using low-fat or non-fat cottage cheese will reduce the calorie content while keeping the protein. Just keep in mind the texture might be slightly less creamy but still delicious.
How do I make this recipe vegan or dairy-free?
This recipe relies on eggs and cottage cheese for its flavor and texture, but you could experiment with tofu scramble and a vegan cottage cheese alternative to capture a similar creamy, protein-packed salad.
What can I substitute for mayonnaise?
You can use Greek yogurt as a healthier alternative to mayonnaise; it will maintain the creamy texture and add a pleasant tanginess without overpowering the dish.
Can I add other vegetables to this egg salad?
Definitely! Chopped celery, bell peppers, or cucumber would add extra crunch and freshness. Just be sure to chop everything finely so it blends well with the smooth salad base.
Is this recipe suitable for meal prep?
Yes, this Simple Cottage Cheese Egg Salad Recipe is an excellent option for meal prep. It keeps well for a few days and makes a quick, nutritious addition to sandwiches or salads throughout the week.
Final Thoughts
I cannot recommend this Simple Cottage Cheese Egg Salad Recipe enough if you want a quick, wholesome, and flavorful dish that never gets boring. It’s perfect for those busy days when you crave something satisfying but simple to make. Do yourself a favor and try it soon—you might just find your new favorite go-to salad!
Print
Simple Cottage Cheese Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes (including chilling time)
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Simple Cottage Cheese Egg Salad is a creamy, healthy twist on traditional egg salad, combining the protein-rich goodness of cottage cheese with the classic flavors of eggs, mayonnaise, and Dijon mustard. Perfect as a light lunch or snack, it’s quick to prepare and offers a refreshing, satisfying meal packed with flavor and texture.
Ingredients
Egg Salad
- â…” cup cottage cheese
- 6 large eggs
- 5–6 tablespoons scallions, finely chopped
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes, to taste
Instructions
- Boil the eggs: Place the eggs in a small pot and cover them with water. Bring the water to a boil over medium-high heat, then continue boiling for 7-8 minutes to achieve hard-boiled eggs. After cooking, transfer the eggs immediately into a bowl of ice water to cool and stop the cooking process.
- Prepare the eggs: Once cooled, peel the eggs carefully. Chop all the eggs, then separate the yolks from four of them to prepare the creamy mixture.
- Make the creamy dressing: In a bowl, mash the separated yolks with the cottage cheese, mayonnaise, and Dijon mustard until the mixture is smooth and creamy.
- Combine ingredients: In a large bowl, mix the chopped eggs, remaining cottage cheese, finely chopped scallions, and the creamy yolk dressing. Season with salt, black pepper, and red pepper flakes according to your taste. Stir all ingredients well to combine thoroughly.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Serve cold as a nutritious meal or side dish.
Notes
- Use fresh eggs for best results and easier peeling.
- Adjust the amount of red pepper flakes to control the heat level.
- For a lower-fat option, use low-fat cottage cheese and mayonnaise.
- This salad can be served on its own, with crackers, or as a sandwich filling.
- Refrigerate leftovers within two hours and consume within 2-3 days for freshness and safety.
