Cottage Cheese Egg Salad

Cottage cheese egg salad is a fresh and healthier twist on the classic egg salad recipe, combining creamy cottage cheese with perfectly cooked eggs and flavorful herbs. This version provides a lighter alternative without sacrificing taste, making it ideal for those who want a protein-packed, satisfying meal or snack that’s easy to prepare. The combination of dijon mustard, fresh dill, chives, and a touch of lemon juice adds brightness and complexity, while garlic powder and seasoning balance out the flavors beautifully.

This egg salad is perfect for sandwiches, served on toast, or enjoyed as a light side dish. The cottage cheese adds a smooth, slightly tangy texture that complements the richness of the eggs, creating a delightful contrast. Whether you’re meal prepping for the week or looking for a quick and nutritious lunch, this recipe offers a simple way to enjoy a classic favorite with a healthy update. It’s a great choice for anyone looking to add more protein and fresh flavors to their diet.

Why You’ll Love This Recipe

Healthy and Protein-Rich

Cottage cheese adds protein and lowers fat content compared to traditional mayonnaise-based egg salads.

Fresh and Flavorful

Herbs like dill and chives bring brightness and a fresh taste that elevates the dish.

Easy and Quick to Make

With simple ingredients and straightforward steps, it’s perfect for busy days.

Versatile Serving Options

Enjoy on toast, in sandwiches, or as a dip with veggies for light snacks.

Great for Meal Prep

Keeps well in the fridge, making it ideal for preparing ahead and enjoying throughout the week.

Ingredients

• Large eggs
• Cottage cheese
• Dijon mustard
• Fresh dill, chopped
• Fresh chives, chopped
• Red onion, finely diced
• Lemon juice
• Garlic powder
• Salt
• Black pepper

Variations

• Add Avocado: Mix in mashed avocado for extra creaminess and healthy fats.
• Swap Herbs: Use parsley or basil if you prefer different herb flavors.
• Spicy Kick: Add a pinch of cayenne pepper or hot sauce.
• Greek Yogurt Substitute: Replace cottage cheese with Greek yogurt for a different texture.
• Add Crunch: Stir in chopped celery or pickles for added texture.

How to Make the Recipe

Step 1: Cook the Eggs

Place eggs in a pot, cover with water, and bring to a boil. Once boiling, remove from heat and cover for 10-12 minutes. Cool eggs in ice water and peel.

Step 2: Chop and Mix

Chop the peeled eggs and place them in a mixing bowl. Add cottage cheese, dijon mustard, chopped dill, chives, diced red onion, lemon juice, garlic powder, salt, and pepper.

Step 3: Combine

Gently fold all ingredients together until well combined but still chunky.

Step 4: Chill and Serve

Refrigerate for at least 30 minutes to allow flavors to meld before serving.

Tips for Making the Recipe

• Use fresh eggs for the best taste and texture.
• Don’t overmix to keep the salad chunky and appealing.
• Adjust seasoning gradually to suit your taste preferences.
• Chop herbs finely for even distribution.
• Refrigerate before serving to enhance flavors.

How to Serve

Serve this cottage cheese egg salad on whole grain toast, as a filling for sandwiches or wraps, or enjoy it as a dip with fresh vegetables. It also pairs well with crackers or can be spooned onto a bed of greens for a light meal. This versatile dish works well for breakfast, lunch, or snacks.

Make Ahead and Storage

Storing Leftovers

Keep leftover egg salad in an airtight container in the refrigerator for up to 3 days.

Freezing

Freezing is not recommended as it can change the texture of the eggs and cottage cheese.

Reheating

This salad is best served cold or at room temperature; avoid reheating.

FAQs

1. Can I use low-fat or fat-free cottage cheese?

Yes, but it may alter the creaminess slightly.

2. How long does this egg salad keep?

Up to 3 days in the fridge when stored properly.

3. Can I use dried herbs instead of fresh?

Fresh herbs are preferred for best flavor, but dried can be used in smaller amounts.

4. Is this recipe suitable for meal prep?

Yes, it keeps well refrigerated for several days.

5. Can I add other vegetables?

Yes, celery, bell peppers, or pickles make great additions.

6. Can I use mustard powder instead of dijon mustard?

You can, but it will change the texture and flavor slightly.

7. How do I make the eggs easier to peel?

Cool them immediately in ice water after cooking to loosen the shells.

8. Can I substitute lemon juice with vinegar?

Yes, white wine or apple cider vinegar work well as alternatives.

9. Can I make this recipe vegan?

No, but you can try tofu or chickpea-based egg salad alternatives.

10. What should I serve this with?

Great on toast, sandwiches, or as a dip with fresh veggies or crackers.

Conclusion

Cottage cheese egg salad is a delicious, nutritious update on a classic favorite. With fresh herbs, tangy dijon mustard, and creamy cottage cheese, it’s an easy recipe that’s perfect for quick meals or snacks. Its light yet satisfying nature makes it a versatile dish that’s great for meal prep or enjoying fresh. Whether on toast or as a salad, this recipe offers a flavorful and wholesome option for anyone looking for a tasty protein boost.

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