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Cottage Cheese Egg Salad

Cottage Cheese Egg Salad
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Cottage Cheese Egg Salad is a fresh, creamy, and protein-packed twist on the classic egg salad that replaces mayonnaise with cottage cheese for a lighter, tangier, and nutrient-rich meal. Perfect for quick lunches, brunches, or snacks, this versatile salad can be enjoyed on toast, wraps, or as a dip, offering a healthy, flavorful dish that’s simple to prepare and easy to customize.

Ingredients

Scale

Main Ingredients

  • 4–6 large eggs, hard-boiled and chopped
  • 1 cup cottage cheese (drained if desired)
  • 2 tablespoons freshly chopped herbs (dill, chives, or parsley)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • Salt, to taste
  • Black pepper, to taste

Optional Ingredients

  • ¼ cup finely diced celery
  • ¼ cup finely sliced green onions
  • Mashed avocado (for extra creaminess)
  • Smoked paprika or hot sauce (for a spicy twist)
  • Toasted nuts like walnuts or almonds (for crunch)

Instructions

  1. Prepare the Eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then remove the pot from heat and cover. Let the eggs sit for 10-12 minutes. Once done, run them under cold water to cool, peel, and chop into bite-sized pieces.
  2. Combine the Base Ingredients: In a bowl, mix the chopped eggs with the cottage cheese until well combined. The slight chunkiness of the cottage cheese creates a creamy, textured base without overpowering the salad.
  3. Add Flavor and Seasonings: Stir in the freshly chopped herbs, Dijon mustard, lemon juice, salt, and black pepper. These ingredients brighten the salad and balance the flavors, ensuring every bite is deliciously perfect.
  4. Mix in Optional Crunchy Veggies: Fold in finely diced celery or green onions if desired to add a refreshing crunch that complements the creamy texture.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld together. Serve chilled for the best taste experience, garnished with extra fresh herbs, paprika, or sliced radishes if preferred.

Notes

  • Use fresh eggs and avoid overcooking to prevent green yolks and rubbery whites.
  • Drain cottage cheese well to remove excess moisture for a less watery salad.
  • Fresh herbs are preferred over dried for vibrant flavor and color.
  • Adjust lemon juice, salt, and mustard gradually while tasting to avoid overpowering the salad.
  • Chill the salad before serving to let flavors marry and improve texture.
  • Store leftovers in an airtight container in the refrigerator for up to three days.
  • Freezing is not recommended, as textures of cottage cheese and eggs may become watery and grainy.
  • This salad is best served cold or at room temperature; avoid reheating.

Nutrition

Keywords: cottage cheese egg salad, healthy egg salad, high protein salad, low fat egg salad, creamy egg salad, easy egg salad recipe, gluten free appetizers, protein packed lunch

Find it online: https://ninagourmet.com/cottage-cheese-egg-salad/