If you’re craving a protein-packed, creamy salad that’s fresh, flavorful, and comes together in no time, this Cottage Cheese Egg Salad Recipe is exactly what you need. With the perfect balance of tangy lemon juice, the crunch of celery, and the subtle bite from chives, every bite feels like a little celebration of simple ingredients working beautifully together. It’s a wholesome, versatile dish great for sandwiches, snacks, or even as a light meal that never gets boring.
Ingredients You’ll Need
The magic of this Cottage Cheese Egg Salad Recipe lies in its straightforward yet essential ingredients. Each component enhances the dish’s texture, color, and flavor, creating a salad that’s as vibrant as it is nutritious.
- 6 hard-boiled eggs: The main protein source, providing creaminess and substance.
- 1 cup cottage cheese: Adds a luscious, tangy creaminess that makes the salad wonderfully moist.
- 1/2 cup celery, diced: Offers a crisp crunch and refreshing contrast to the rich eggs and cheese.
- 1/4 cup chives or green onions, finely chopped: Delivers a gentle onion flavor brightening up the salad.
- 1 tablespoon mustard: Provides a subtle sharpness that ties the flavors together.
- 1 tablespoon lemon juice: Brings a zesty pop that lifts and lightens the richness.
- Salt and pepper to taste: Essential seasonings to enhance every ingredient.
- Chili flakes for topping: Optional, but highly recommended for a touch of warming heat.
How to Make Cottage Cheese Egg Salad Recipe
Step 1: Boil and Prepare the Eggs
Start by boiling your eggs gently for 10 to 12 minutes to achieve that perfect hard-boiled texture. Once cooked, give them a few minutes to cool before peeling; this step ensures clean, easy peeling and avoids tearing the egg whites.
Step 2: Chop the Eggs
Dice the peeled eggs into small, bite-sized pieces. This makes mixing with the other ingredients much easier and ensures every forkful gets a balanced taste.
Step 3: Mix All Ingredients Together
In a large mixing bowl, combine the chopped eggs, celery, chives, and cottage cheese. Add mustard and lemon juice next, as these ingredients create a flavorful dressing that binds the salad.
Step 4: Season and Combine
Season the mixture with salt and pepper according to your preference. Gently fold everything together without smashing the eggs too much, aiming for a creamy yet chunky consistency.
Step 5: Chill and Garnish
You can enjoy the salad right away or let it chill in the fridge for a bit, allowing those fresh flavors to meld perfectly. Just before serving, sprinkle some extra chives and a pinch of chili flakes—this final touch makes all the difference.
How to Serve Cottage Cheese Egg Salad Recipe
Garnishes
Fresh chives or green onions sprinkled on top add a lovely bright color and mild bite, while a dash of chili flakes introduces a gentle heat that brightens each mouthful. A wedge of lemon on the side is also a nice touch if you want an extra pop of citrus.
Side Dishes
This salad pairs perfectly with crunchy crackers, fresh veggie sticks like cucumber or carrot, or even a crisp green salad. It’s light enough to serve alongside soups or grilled chicken for a more substantial lunch.
Creative Ways to Present
Try it spooned onto toasted grain bread for a satisfying sandwich, or fill ripe avocado halves with the salad for a nutritious, trendy twist. You can also serve it atop leafy greens as a refreshing salad bowl or dollop it on rice cakes for a quick snack.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator. It’s best enjoyed within two days to maintain freshness and texture, especially since the celery keeps that crisp bite.
Freezing
Because of the cottage cheese and fresh ingredients, freezing this salad isn’t recommended. The texture and flavor are at their best when fresh or refrigerated for a short time.
Reheating
This salad is designed to be enjoyed cold or at room temperature, so reheating is not necessary. Just take it out of the fridge and give it a quick stir before serving.
FAQs
Can I use regular cheese instead of cottage cheese?
You could substitute with a softer cheese like ricotta for creaminess, but cottage cheese adds a unique tang and texture that really defines this dish.
Is this salad suitable for meal prep?
Absolutely! It stores well for a day or two, making it a convenient, protein-rich option for quick lunches throughout the week.
How can I make this salad vegan-friendly?
To make a vegan version, replace the eggs with firm tofu cubes and use a plant-based ricotta or vegan cottage cheese alternative. Adjust seasonings to boost flavor.
What’s the best way to boil eggs for this salad?
Place eggs in cold water, bring to a gentle boil, then simmer for 10 to 12 minutes. Cooling them quickly in ice water afterward helps with peeling cleanly.
Can I add other veggies to the salad?
Definitely! Diced bell peppers, cucumber, or even some shredded carrots add wonderful color and crunch without overpowering the creamy balance.
Final Thoughts
There’s something truly comforting about this Cottage Cheese Egg Salad Recipe that makes it a timeless favorite for good reason. With its fresh flavors, creamy texture, and satisfying protein, it’s perfect for days when you want something nutritious and quick without sacrificing taste. Give it a try and I promise it will become your go-to salad before you know it.
Print
Cottage Cheese Egg Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 2 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This Cottage Cheese Egg Salad is a creamy and protein-packed dish that’s perfect for quick lunches or healthy snacks. Combining simple ingredients like hard-boiled eggs, cottage cheese, celery, and fresh chives with a tangy mustard and lemon juice dressing, it offers a fresh and flavorful twist. Ready in just 15 minutes, it’s versatile enough to enjoy on toast, in sandwiches, or alongside crackers and veggie sticks.
Ingredients
Egg Salad 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
- Boil the eggs: Place eggs in a pot and cover with water. Bring to a boil and cook for 10 to 12 minutes to achieve perfectly hard-boiled eggs. Remove from heat and let them cool slightly before peeling.
- Chop the eggs: Peel the eggs and chop them into small pieces. Transfer them into a large mixing bowl.
- Add other ingredients: Add diced celery, finely chopped chives, cottage cheese, mustard, and lemon juice to the bowl with the eggs.
- Season and mix: Season the mixture with salt and pepper according to taste. Gently mix all ingredients together until well combined and creamy.
- Chill and serve: Optionally, refrigerate the salad for a short time to allow flavors to meld. Just before serving, sprinkle extra chives and a pinch of chili flakes on top for a little heat.
- Serving suggestions: Enjoy the salad on its own as a light lunch, spooned onto toast, or tucked inside a sandwich.
Notes
- For a creamier texture, use full-fat cottage cheese.
- Adjust mustard and lemon juice amounts to taste for more tanginess.
- Add chopped fresh herbs like dill or parsley for an extra flavor boost.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days.
- To reduce spice, omit the chili flakes or substitute with paprika.
