Cottage Cheese Egg Salad Recipe

Introduction

This Cottage Cheese Egg Salad is a fresh and protein-packed twist on the classic egg salad. Combining creamy cottage cheese with crisp celery and zesty chives, it’s a light yet satisfying option perfect for lunches or snacks.

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

1. Step 1: Start by boiling the eggs for about 10 to 12 minutes until they are hard-boiled. Once done, let them cool slightly, then peel.
2. Step 2: Chop the eggs into small pieces and place them in a large mixing bowl.
3. Step 3: Add the diced celery, chopped chives, cottage cheese, mustard, and lemon juice to the bowl.
4. Step 4: Season with salt and pepper to taste.
5. Step 5: Gently mix all ingredients together until they are well combined.
6. Step 6: You can serve the salad immediately or refrigerate it for a while to let the flavors meld.
7. Step 7: Just before serving, sprinkle with extra chives and a pinch of chili flakes if you want a little heat.
8. Step 8: Enjoy the salad on its own, on toast, or in a sandwich for a tasty and nutritious meal.

Tips & Variations

• For added crunch, try including finely chopped radishes or cucumber.
• If you prefer a creamier texture, stir in a spoonful of Greek yogurt or mayonnaise.
• Swap mustard for Dijon for a sharper flavor.
• Add fresh herbs like dill or parsley for a different herbal note.

Storage

Store the egg salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best enjoyed chilled, and you can add fresh toppings like chili flakes or herbs right before eating to keep them vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, the salad can be made a few hours in advance or the day before. Keeping it chilled allows the flavors to develop nicely.

Is cottage cheese a good substitute for mayonnaise?

Absolutely. Cottage cheese provides creaminess with less fat and added protein, making the salad lighter and healthier while still delicious.

Cottage Cheese Egg Salad Recipe

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★★★★★

4.7 from 92 reviews

This Cottage Cheese Egg Salad is a light and nutritious twist on the classic egg salad, combining protein-rich cottage cheese with hard-boiled eggs, fresh celery, and chives. Flavored with mustard and lemon juice, and finished with a sprinkle of chili flakes, this salad makes for a refreshing, satisfying meal that can be served on its own, on toast, or in sandwiches.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Eggs

• 6 hard-boiled eggs

Dressing & Mix-Ins

• 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

1. Boil the eggs: Place the eggs in a saucepan 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.
2. Chop the eggs: Once peeled, chop the hard-boiled eggs into small pieces and transfer them to a large mixing bowl.
3. Add mix-ins: Add the diced celery, finely chopped chives, cottage cheese, mustard, and lemon juice to the bowl with the chopped eggs.
4. Season: Sprinkle salt and pepper to taste over the mixture.
5. Combine: Gently mix all ingredients together until everything is well combined, being careful not to break up the eggs too much.
6. Chill (optional): You can serve the salad immediately or place it in the refrigerator to let the flavors meld for a deeper taste.
7. Garnish and serve: Just before serving, sprinkle extra chives and a pinch of chili flakes for added flavor and a slight kick.
8. Serving suggestions: Enjoy the salad on its own as a light lunch, spooned onto toast, or tucked into a sandwich for a delicious meal.

Notes

• For a creamier texture, you can blend the cottage cheese slightly before mixing.
• If you prefer a milder flavor, reduce the amount of chili flakes or omit them.
• This salad can be made a day ahead and stored covered in the refrigerator for up to 2 days.
• Feel free to swap celery with diced cucumber for a different crunch.

Keywords: Cottage cheese egg salad, healthy egg salad, easy lunch recipe, protein-rich salad, low-fat egg salad