Cottage Cheese Egg Salad Recipe
Introduction
This Cottage Cheese Egg Salad is a fresh and protein-packed twist on the classic egg salad. Creamy cottage cheese adds a subtle tang, while celery and chives bring a satisfying crunch and brightness. It’s a quick, nutritious meal perfect for lunch or a light snack.
Ingredients
- 6 hard-boiled eggs
- 1 cup cottage cheese
- 1/2 cup celery, diced
- 1/4 cup chives or green onions, finely chopped
- 1 tablespoon mustard
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Chili flakes, for topping
Instructions
- Step 1: Start by boiling the eggs — about 10 to 12 minutes will give you perfectly hard-boiled eggs. Once they’re done, let them cool slightly, then peel.
- Step 2: Chop the eggs into small pieces and add them to a large mixing bowl.
- Step 3: Add the chopped celery, chives, cottage cheese, mustard, and lemon juice.
- Step 4: Season with salt and pepper to taste.
- Step 5: Gently mix everything together until well combined.
- Step 6: You can serve it right away, or pop it in the fridge for a bit to let the flavors mingle.
- Step 7: Just before serving, sprinkle with a few extra chives and a pinch of chili flakes if you like a little kick.
- Step 8: Enjoy it on its own as a light lunch, spooned onto toast, or tucked into a sandwich.
Tips & Variations
- For a creamier texture, try adding a tablespoon of mayonnaise or Greek yogurt.
- Swap mustard with Dijon or whole grain for a different flavor profile.
- Add chopped pickles or capers for extra tang and crunch.
- Use fresh dill instead of chives for a more herbaceous note.
Storage
Store the egg salad in an airtight container in the refrigerator for up to 2 days. Stir gently before serving. It’s best eaten chilled and should be consumed within this timeframe for freshness and safety.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular mayonnaise instead of cottage cheese?
Yes, mayonnaise can be used for a richer, more traditional egg salad, but cottage cheese adds protein and a lighter texture.
How do I know when eggs are perfectly hard-boiled?
Boil eggs for 10 to 12 minutes, then cool them quickly in ice water. The yolks should be fully set but not chalky, and the whites firm but tender.
PrintCottage Cheese Egg Salad Recipe
This Cottage Cheese Egg Salad is a protein-packed, creamy, and flavorful dish perfect for a light lunch or a quick snack. Combining the softness of cottage cheese with the classic texture of hard-boiled eggs and a hint of fresh celery and chives, this salad is seasoned with mustard, lemon juice, and chili flakes for a zesty kick. Easily prepared and served chilled or at room temperature, it’s ideal for sandwiches, toast, or eating straight from the bowl.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Eggs and Dairy
- 6 hard-boiled eggs
- 1 cup cottage cheese
Vegetables and Herbs
- 1/2 cup celery, diced
- 1/4 cup chives or green onions, finely chopped
Seasonings and Condiments
- 1 tablespoon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chili flakes for topping
Instructions
- Boil the eggs: Place the eggs in a pot and cover them with water. Bring to a boil and cook for 10 to 12 minutes until hard-boiled. Remove from heat, let cool slightly, then peel the eggs carefully.
- Chop the eggs: Chop the cooled hard-boiled eggs into small pieces and place them into a large mixing bowl.
- Add fresh ingredients: Add the diced celery, finely chopped chives or green onions, and the cottage cheese into the bowl with the chopped eggs.
- Season the salad: Mix in the mustard and lemon juice, then season with salt and pepper according to your taste preferences.
- Combine gently: Gently mix all the ingredients until they are well combined, ensuring not to over-mix to keep some texture in the eggs and celery.
- Chill if desired: You can serve immediately or cover and refrigerate the salad for some time to allow the flavors to blend and chill.
- Add a spicy finish: Just before serving, sprinkle extra chopped chives and a pinch of chili flakes over the salad for a pop of color and subtle heat.
- Serve: Enjoy the egg salad on its own, spoon it onto toasted bread, or use it as a filling for sandwiches.
Notes
- For best texture, avoid over-mixing the salad to keep the egg pieces intact.
- Using fresh lemon juice brightens the flavors perfectly; bottled lemon juice can be used but may lack freshness.
- Adjust chili flakes according to your heat preference, or omit for a milder taste.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days.
- Try substituting chives with fresh dill or parsley for a different herbal note.
Keywords: cottage cheese egg salad, hard boiled egg salad, healthy egg salad, high protein salad, easy lunch recipe
