Simple Cottage Cheese Egg Salad

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Introduction

Have you ever found yourself craving something quick, satisfying, and full of flavor but don’t want to spend hours in the kitchen? Enter the Simple Cottage Cheese Egg Salad! This twist on the classic egg salad is creamy, protein-packed, and comes together in no time, making it perfect for busy weeknights or a quick lunch on-the-go.

What makes this egg salad so special is the cottage cheese! It’s not only a fantastic way to add extra creaminess but also a boost of protein that you might not expect from the typical mayo-based egg salad. Every bite is velvety and rich, with the crunch of fresh veggies for texture. Whether you’re putting it on a slice of whole-grain toast, using it as a filling for a lettuce wrap, or just enjoying it on its own with a sprinkle of paprika, this salad is sure to become a new favorite in your rotation.

I’ve always loved egg salad. My mom made it often when I was growing up, but the creamy mayo never quite sat right with me. So, I started playing around with alternatives, and when I stumbled upon cottage cheese as a replacement, I was hooked! The flavor is light, yet satisfying, and it feels like a healthier option that doesn’t sacrifice taste. This recipe has become a go-to for me, and I know it’ll be one of your favorites, too.

Why You’ll Love This Recipe

Here are a few reasons why this Simple Cottage Cheese Egg Salad is an absolute must-try:

• Easy to Make: This recipe couldn’t be simpler. With just a few ingredients, you can have a creamy, protein-packed salad ready in minutes.
• Light and Creamy: Cottage cheese adds a velvety texture without the heaviness of mayo, making it a lighter option that still feels indulgent.
• Packed with Protein: With both eggs and cottage cheese, this salad is a great source of protein, making it a filling meal that’ll keep you energized throughout the day.
• Customizable: You can make this recipe your own by adding your favorite veggies, herbs, or seasonings. Want to kick it up a notch? A bit of dill or mustard adds a fun twist!
• Perfect for Meal Prep: It stores really well, so it’s great for making ahead for the week. I love prepping a batch on Sunday for quick lunches or snacks throughout the week.

With its balance of creaminess, freshness, and protein, this egg salad is sure to become a staple in your meal prep routine. Plus, the best part? It’s so simple to make, even if you’re a beginner in the kitchen!

Preparation Time and Servings

• Prep Time: 10 minutes
• Cook Time: 10 minutes (for boiling the eggs)
• Total Time: 20 minutes
• Servings: 4 servings

Nutrition Facts (per serving):
Calories: 250, Protein: 18g, Carbs: 8g, Fat: 16g

Ingredients

For this Simple Cottage Cheese Egg Salad, you’ll need a handful of everyday ingredients that you might already have in your kitchen. Here’s what you’ll need:

• 6 large eggs – The star of the show! Eggs provide the base for this salad, delivering protein and richness.
• 1 cup cottage cheese – Use full-fat or low-fat depending on your preference. Cottage cheese is creamy and adds a nice texture, while also packing in protein.
• 1/4 cup diced celery – A crunchy, refreshing addition that gives this salad a bit of bite.
• 2 tablespoons finely chopped red onion – Adds a mild, sweet sharpness that balances the creamy cottage cheese.
• 1 tablespoon Dijon mustard – For a little tang and zest! Mustard gives the salad a bit of depth and brightness.
• Salt and pepper – Essential for seasoning the salad and making all the flavors pop.
• Paprika (optional) – A sprinkle on top adds a little smoky finish and a touch of color.

Feel free to swap ingredients or add your favorite mix-ins. Sometimes, I’ll toss in a small handful of fresh herbs, like dill or parsley, to give it a fresh pop of flavor. If you like it spicy, you can even add a pinch of cayenne pepper or some chopped jalapeños.

Step-by-Step Instructions

Let’s walk through the simple steps to make this Simple Cottage Cheese Egg Salad. It’s so easy, I promise! You’ll be amazed at how quickly this comes together. Ready? Let’s get started:

1. Boil the Eggs:
   • Start by placing your eggs in a medium saucepan. Cover them with cold water by about an inch. Bring the water to a boil over medium-high heat. Once it’s boiling, cover the pot, remove it from the heat, and let the eggs sit for about 10 minutes.
   • After 10 minutes, transfer the eggs to a bowl of ice water to cool down. This stops the cooking process and makes peeling them easier.
   • Once cooled, peel the eggs and set them aside.
2. Prepare the Veggies:
   • While the eggs are cooling, dice the celery and red onion. The celery adds a nice crunch and freshness, while the onion gives the salad a subtle sharpness.
   • Once your veggies are ready, set them aside for later.
3. Make the Egg Salad Base:
   • Peel and chop your boiled eggs into small cubes. I like to use a sharp knife to chop them evenly, but you can also give them a rough chop if you prefer a chunkier texture.
   • In a medium bowl, combine the chopped eggs with the cottage cheese, Dijon mustard, diced celery, and red onion.
   • Stir everything together gently. If you find the mixture a little too thick, you can add a spoonful of plain Greek yogurt or a little more cottage cheese to reach your desired consistency.
4. Season the Salad:
   • Add salt and pepper to taste. Start with a pinch of salt and a few cracks of black pepper, and then adjust as needed.
   • Stir everything together and taste it to make sure it’s seasoned just right.
5. Serve:
   • Once your egg salad is ready, it’s time to serve! I love it on a piece of whole grain toast, but it’s also great in a wrap or served on its own with a sprinkle of paprika for color and flavor.

Tips for Success:

• Don’t Overcook the Eggs: Be sure not to overcook your eggs, or they’ll become dry and rubbery. The 10-minute resting time after boiling is perfect for that creamy, soft texture.
• Adjust the Consistency: If you like a creamier egg salad, feel free to add more cottage cheese or a little yogurt to make it smoother.
• Taste as You Go: Everyone’s taste buds are different! Taste the egg salad as you go and add more salt, pepper, or mustard if needed.

How to Serve

There are so many delicious ways to enjoy your Simple Cottage Cheese Egg Salad! Here are some ideas:

• On Toast: My personal favorite! Serve the egg salad on a slice of toasted whole-grain bread for a filling and satisfying lunch.
• In a Lettuce Wrap: For a low-carb option, scoop the egg salad into crisp lettuce leaves and wrap them up for a light, refreshing meal.
• As a Snack: Serve it with some whole-grain crackers for a quick and protein-packed snack.
• With a Side Salad: Pair your egg salad with a fresh green salad, topped with a lemon vinaigrette for a well-rounded meal.

Additional Tips

Here are five tips to ensure your egg salad is a success:

1. Use Room Temperature Eggs: If you have time, let your eggs come to room temperature before boiling them. This helps prevent cracking while cooking.
2. Rinse the Eggs After Boiling: After boiling the eggs, give them a quick rinse under cold water to stop the cooking process and make peeling easier.
3. Use Fresh Cottage Cheese: Fresh cottage cheese makes a big difference in flavor and texture. If it’s a bit watery, drain it for a few minutes before using.
4. Let it Chill: While this egg salad is delicious straight away, letting it chill in the fridge for 30 minutes can help the flavors meld together even more.
5. Experiment with Add-Ins: Don’t be afraid to get creative! Add-ins like chopped pickles, roasted red peppers, or fresh herbs like parsley or dill can elevate the flavor.

Recipe Variations

This Simple Cottage Cheese Egg Salad is highly customizable! Here are a few fun variations to try:

• Spicy Kick: Add a few dashes of hot sauce or a pinch of cayenne pepper to spice things up.
• Vegan Option: Swap the eggs for chickpeas and mash them with a fork to create a similar texture. You can also replace cottage cheese with a plant-based alternative.
• Add Bacon: If you like a bit of crunch and smokiness, try adding crumbled turkey bacon or beef bacon for a savory twist.
• Dill & Lemon: For a refreshing burst of flavor, add some fresh dill and a squeeze of lemon juice.

Serving Suggestions

Pair your Simple Cottage Cheese Egg Salad with these sides for a complete meal:

• Roasted Vegetables: Roasted carrots, sweet potatoes, or Brussels sprouts make a great pairing for a well-rounded meal.
• Side Salad: Serve with a light arugula salad dressed in olive oil, lemon juice, and a pinch of salt.
• Whole Grain Crackers: Perfect for dipping or scooping up the egg salad.
• Fruit: A side of fresh fruit like apple slices or grapes adds a sweet balance to the creamy, savory egg salad.

Freezing and Storage

This egg salad is best enjoyed fresh, but it stores well for a few days:

• Refrigerating: Store any leftovers in an airtight container in the fridge for up to 3 days. The cottage cheese will keep the salad creamy, but it may thicken up slightly. Add a little extra cottage cheese or yogurt if needed when you’re ready to eat.
• Freezing: Freezing egg salad is not recommended as the texture may change upon thawing.

Special Equipment

While this recipe doesn’t require any fancy equipment, these items can help ensure success:

• Sharp Knife: For chopping the eggs and veggies evenly.
• Mixing Bowl: A medium-sized bowl to combine everything together.
• Measuring Spoons: Helpful for adding the right amount of mustard, salt, and pepper.

FAQ Section

Can I use store-bought cottage cheese?
Yes! Just make sure to drain it well if it’s too watery. You want it to be creamy but not runny.

Can I make this recipe ahead?
Absolutely! You can make it a day in advance and store it in the fridge. It’ll taste even better as the flavors meld together.

What if I don’t have Dijon mustard?
You can use yellow mustard or omit it entirely. If you want a different tangy flavor, try adding a splash of lemon juice or apple cider vinegar.

Can I freeze this egg salad?
It’s best to enjoy this egg salad fresh, but you can store leftovers in the fridge for up to 3 days.

Conclusion

I hope you give this Simple Cottage Cheese Egg Salad a try—it’s one of my absolute favorite go-to meals! It’s so easy to make and offers a healthier twist on the classic egg salad without sacrificing flavor. Plus, it’s perfect for meal prep, so you can have a nutritious lunch ready to go all week long.

Don’t forget to share your version of the recipe with me! If you make this, snap a photo and tag me on Instagram—I love seeing your creations and hearing how you made the recipe your own. Enjoy!