Why Make This Recipe
Egg Salad with Cottage Cheese is a healthy twist on the classic egg salad. This recipe skips the mayonnaise, making it lower in calories while still being creamy and satisfying. The cottage cheese adds protein and a nice texture, making it a perfect dish for lunch or a light snack. It’s simple to make, and you can adjust the flavors to suit your taste.
How to Make Egg Salad with Cottage Cheese
Ingredients
- 6 large eggs
- 3/4 cup cottage cheese (small curd, low-fat or regular)
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons chopped fresh chives or green onions
- 1 tablespoon chopped fresh dill (optional)
- Salt and black pepper, to taste
Directions
- Place the eggs in a pot and cover them with cold water.
- Bring the water to a boil, then reduce the heat and let them simmer for 10-12 minutes.
- Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. Once cooled, peel and chop the eggs.
- In a medium bowl, combine the cottage cheese, Greek yogurt, Dijon mustard, salt, and black pepper. Mix until smooth.
- Add the chopped eggs, celery, chives, and dill (if using) to the bowl. Gently fold everything together until well combined.
- Adjust the seasoning as needed and serve chilled, on whole grain bread, lettuce leaves, or with crackers.
How to Serve Egg Salad with Cottage Cheese
You can serve this egg salad on whole grain bread for a sandwich, on lettuce leaves for a light meal, or with crackers for a tasty snack. It also makes a great filling for a wrap or can be enjoyed on its own.
How to Store Egg Salad with Cottage Cheese
Store any leftover egg salad in an airtight container in the refrigerator. It is best enjoyed within 2-3 days. Make sure to keep it chilled when serving, especially on warm days.
Tips to Make Egg Salad with Cottage Cheese
- Use fresh ingredients for the best flavor.
- Adjust the levels of salt and pepper according to your taste.
- You can add other vegetables like diced bell peppers or sweet pickles for extra crunch.
Variation
You can customize this recipe by adding ingredients like diced pickles, avocado, or even cooked bacon for different flavors and textures. You can also swap the chives for other herbs like parsley or cilantro.
FAQs
1. Can I use different types of cheese?
Yes, you can try using ricotta cheese or another soft cheese if you prefer.
2. How do I know when the eggs are done boiling?
If you simmer them for 10-12 minutes, they should be hard-boiled. To be sure, you can test one egg by cracking it open.
3. Is this recipe suitable for meal prep?
Yes! This egg salad stores well in the fridge, making it great for meal prep. Just keep it in a sealed container.
Egg Salad with Cottage Cheese
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: High Protein
Description
A healthy twist on classic egg salad, using cottage cheese for added protein and creaminess without the calories of mayonnaise.
Ingredients
- 6 large eggs
- 3/4 cup cottage cheese (small curd, low-fat or regular)
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons chopped fresh chives or green onions
- 1 tablespoon chopped fresh dill (optional)
- Salt and black pepper, to taste
Instructions
- Place the eggs in a pot and cover them with cold water.
- Bring the water to a boil, then reduce heat and simmer for 10-12 minutes.
- Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. Once cooled, peel and chop the eggs.
- In a medium bowl, combine the cottage cheese, Greek yogurt, Dijon mustard, salt, and black pepper. Mix until smooth.
- Add the chopped eggs, celery, chives, and dill (if using) to the bowl. Gently fold everything together until well combined.
- Adjust the seasoning as needed and serve chilled, on whole grain bread, lettuce leaves, or with crackers.
Notes
Best enjoyed within 2-3 days when stored in an airtight container in the refrigerator.