Simple Cottage Cheese Egg Salad
This Simple Cottage Cheese Egg Salad is a delightful twist on the traditional egg salad. It combines creamy cottage cheese with hard-boiled eggs, creating a nutritious, low-fat dish that’s perfect for breakfast, lunch, brunch, or as a satisfying snack. The tangy flavors and easy preparation make it a go-to recipe for those seeking a healthier option without sacrificing taste.
Why You’ll Love This Recipe
- Healthy Alternative: This recipe uses cottage cheese instead of mayo, reducing fat while boosting protein.
- Quick to Prepare: With just 16 minutes of prep time, you can have this delicious salad ready in no time.
- Versatile Dish: Perfect as a filling for sandwiches, served on crackers, or enjoyed on its own.
- Flavorful & Tangy: The combination of scallions and Dijon mustard adds a zesty kick that elevates the dish.
- Meal Prep Friendly: This salad stores well in the fridge, making it an excellent option for meal prepping.
Tools and Preparation
Preparing this Simple Cottage Cheese Egg Salad requires minimal tools. Having the right equipment ensures a smooth cooking experience.
Essential Tools and Equipment
- Small pot
- Strainer
- Mixing bowl
- Fork
- Knife
- Cutting board
Importance of Each Tool
- Small pot: Ideal for boiling eggs evenly and efficiently.
- Strainer: Helps cool the eggs quickly by draining hot water effectively.
- Mixing bowl: Provides enough space to combine all ingredients thoroughly without mess.
Ingredients
This cottage cheese egg salad is a healthier, low-fat version of classic egg salad. It’s creamy, tangy, delicious and simple to make. Perfect for breakfast, lunch or brunch or as a satisfying snack.
Ingredients:
– ⅔ cup cottage cheese
– 6 large eggs
– 5-6 tablespoons scallions/spring onion (finely chopped)
– 2 tablespoons mayonnaise
– 1½ teaspoons Dijon-style mustard (or to taste)
– ⅓ teaspoon fine sea salt (and black pepper to taste)
– ⅓ teaspoon red pepper flakes
How to Make Simple Cottage Cheese Egg Salad
Step 1: Boil Eggs
Place the eggs in a small pot, add water then cover and bring to the boil. Turn off the heat and leave the eggs in the pot for 7-8 minutes (do not remove the lid). TIP: This is how I like to cook hard-boiled eggs, but you can use another method if preferred.
Step 2: Cool Eggs
Strain then immerse the eggs in very cold water (add ice cubes if possible) for about 2 minutes. After about 30 seconds add more ice cubes or change the water to make sure it stays cold. Drain off the water then wipe and peel the eggs.
Step 3: Chop Eggs
Cut each egg in half lengthwise, remove the egg yolks from 4 eggs and place them in a shallow bowl. Finely chop the 2 remaining whole eggs and egg whites. Set aside.
Step 4: Make Dressing Mixture
Combine the egg yolks with 2 tablespoons of the cottage cheese, mayonnaise, and mustard. Mash with a fork until the mixture is thick and creamy (it doesn’t need to be perfectly smooth).
Step 5: Assemble
To a mixing bowl add the chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt and pepper, and most of the pepper flakes. Stir until thoroughly combined and adjust seasoning as needed. Sprinkle remaining pepper flakes on top. Cover and refrigerate for 30 minutes before serving if possible.
How to Serve Simple Cottage Cheese Egg Salad
This Simple Cottage Cheese Egg Salad is versatile and can be served in numerous ways. Whether you’re looking for a light meal or a hearty snack, these serving suggestions will elevate your dish.
On Toast or Bread
- Use whole-grain bread – Spread the egg salad on toasted whole-grain bread for a nutritious sandwich.
- Try a bagel – For a delightful breakfast twist, enjoy it on a toasted bagel.
With Fresh Vegetables
- Serve with cucumber slices – The crispness of cucumbers complements the creaminess of the salad.
- Pair with bell pepper strips – Bright and crunchy bell peppers make an excellent dipping option.
In Lettuce Wraps
- Use romaine leaves – Spoon the salad into romaine lettuce for a low-carb wrap that’s refreshing and satisfying.
- Try butter lettuce – Soft butter lettuce adds a delicate touch and is easy to handle.
As Part of a Platter
- Create a brunch platter – Include your egg salad alongside cheese, crackers, and fruits for an inviting spread.
- Add to a charcuterie board – This salad makes a great addition to any charcuterie board, adding creamy texture and flavor.
How to Perfect Simple Cottage Cheese Egg Salad
To achieve the best flavor and texture for your Simple Cottage Cheese Egg Salad, consider these tips.
- Use fresh eggs – Fresh eggs yield better taste and texture in your salad.
- Adjust seasoning – Feel free to modify salt, pepper, and red pepper flakes according to your preference.
- Experiment with herbs – Adding fresh dill or parsley can enhance the salad’s flavor profile.
- Let it chill – Refrigerate for at least 30 minutes before serving for improved taste as flavors meld together.
- Mash yolks completely – Ensure smooth incorporation by mashing the egg yolks well with cottage cheese before mixing in other ingredients.
- Add crunch – Consider mixing in some chopped celery or pickles for additional texture.
Best Side Dishes for Simple Cottage Cheese Egg Salad
Pairing side dishes with your Simple Cottage Cheese Egg Salad can create a more complete meal. Here are some excellent options:
- Mixed Green Salad – A light salad with vinaigrette complements the richness of the egg salad perfectly.
- Fruit Salad – A refreshing fruit salad adds sweetness and balances savory flavors.
- Potato Chips – The crunchiness of salty potato chips offers great contrast to the creamy egg salad.
- Pickles – Tangy pickles provide an extra zing that pairs well with the creaminess of the dish.
- Roasted Veggies – Seasonal roasted vegetables add warmth and nutrition to your meal.
- Quinoa Salad – A light quinoa salad is filling and provides an excellent source of protein alongside your egg salad.
Common Mistakes to Avoid
Making Simple Cottage Cheese Egg Salad can be straightforward, but there are some common pitfalls to watch out for.
- Not cooling the eggs properly: If you don’t cool the boiled eggs in cold water, they may be harder to peel. Always immerse them in ice-cold water right after boiling.
- Over-mixing the dressing: Mixing too vigorously can lead to a mushy texture. Combine ingredients gently for a creamy and appealing consistency.
- Skipping seasoning adjustments: Tasting is crucial! Don’t forget to adjust salt and pepper according to your preference; this enhances the flavor.
- Using low-quality ingredients: Fresh and high-quality ingredients make a big difference in taste. Opt for fresh scallions and good cottage cheese for the best results.
- Not letting it chill before serving: Chilling the salad allows flavors to meld beautifully. Aim to refrigerate it for at least 30 minutes before enjoying.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Best consumed within 2-3 days for optimal freshness.
Freezing Simple Cottage Cheese Egg Salad
- Freezing is not recommended as the texture may change upon thawing.
- If you must freeze, use a freezer-safe container and consume within 1 month.
Reheating Simple Cottage Cheese Egg Salad
- Oven: Preheat to 350°F (175°C) and warm covered for about 10 minutes.
- Microwave: Heat in short bursts, stirring in between until warmed through, about 1-2 minutes total.
- Stovetop: Gently heat over low heat while stirring occasionally; do not let it cook.
Frequently Asked Questions
Here are some common questions about making Simple Cottage Cheese Egg Salad.
What makes Simple Cottage Cheese Egg Salad healthier?
This egg salad uses cottage cheese instead of mayonnaise as the base, reducing fat and calories while increasing protein content.
Can I customize my Simple Cottage Cheese Egg Salad?
Absolutely! Feel free to add diced vegetables like bell peppers or celery for extra crunch or swap scallions for herbs like dill or parsley.
How long can I keep Simple Cottage Cheese Egg Salad?
You can store it in the refrigerator for up to 2-3 days. Just ensure it’s in an airtight container.
Is Simple Cottage Cheese Egg Salad suitable for meal prep?
Yes! This salad is perfect for meal prep. Make it ahead of time and enjoy it throughout the week!
Final Thoughts
Simple Cottage Cheese Egg Salad is not only delicious but also versatile. Whether you serve it as a hearty breakfast, satisfying lunch, or a quick snack, its creamy texture and tangy flavor will surely impress. Feel free to customize with your favorite herbs or veggies for an extra twist!
Simple Cottage Cheese Egg Salad
- Total Time: 16 minutes
- Yield: Serves 4
Description
Indulge in the deliciousness of this Simple Cottage Cheese Egg Salad, a nutritious twist on the classic egg salad. By swapping out mayonnaise for creamy cottage cheese, this recipe creates a light and protein-packed dish that’s perfect for breakfast, lunch, or as a satisfying snack. With the zesty kick from scallions and Dijon mustard, each bite is bursting with flavor while remaining low in fat. Quick to prepare in just 16 minutes, this versatile salad can be served on toasted bread, with fresh vegetables, or as a refreshing lettuce wrap. Whether you’re meal prepping for the week or looking for a delightful brunch option, this Simple Cottage Cheese Egg Salad is sure to impress.
Ingredients
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons scallions (finely chopped)
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon-style mustard
- Sea salt and black pepper
- Red pepper flakes
Instructions
- Boil eggs in a small pot covered with water; let sit off heat for 7-8 minutes.
- Cool eggs in ice water for 2 minutes before peeling.
- Chop two whole eggs and remove yolks from four; mix yolks with cottage cheese, mayonnaise, and mustard until creamy.
- In a mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing mixture, seasonings, and stir well.
- Chill for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 200
- Sugar: 3g
- Sodium: 370mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 370mg
