Simple Cottage Cheese Egg Salad
This Simple Cottage Cheese Egg Salad is an easy, healthier twist on the classic recipe. With its creamy texture and tangy flavor, it’s perfect for breakfast, lunch, brunch, or as a light snack. You’ll love how simple it is to whip up this nutritious dish that satisfies your cravings without the guilt. Enjoy it on whole grain bread, in lettuce wraps, or straight from the bowl!
Why You’ll Love This Recipe
- Healthier Option: This egg salad replaces heavy mayonnaise with cottage cheese, making it lower in calories and fat.
- High in Protein: Each serving packs a protein punch thanks to the eggs and cottage cheese, keeping you full longer.
- Quick Preparation: With just 16 minutes of prep time, you can have this delicious salad ready in no time.
- Versatile Serving Ideas: Serve it in various ways—on toast, with crackers, or as a filling for wraps—making it perfect for any meal.
- Easy to Customize: Feel free to add your favorite herbs or spices to tailor the flavor to your liking.
Tools and Preparation
Having the right tools will make preparing this Simple Cottage Cheese Egg Salad easier and more enjoyable. Here’s what you need:
Essential Tools and Equipment
- Small pot
- Strainer
- Mixing bowl
- Fork
- Knife
- Cutting board
Importance of Each Tool
- Small pot: Ideal for boiling eggs evenly without overcrowding.
- Strainer: Helps quickly cool boiled eggs by removing hot water efficiently.
- Mixing bowl: Provides ample space for mixing 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.
For the Base
- ⅔ cup cottage cheese
- 6 large eggs
For Flavoring
- 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 until covered, then cover and bring to a boil. Turn off the heat and leave the eggs in the pot for 7-8 minutes without lifting the lid. TIP: This method works well for hard-boiled eggs but feel free to use your preferred method.
Step 2: Cool Eggs
Strain the boiled eggs and immerse them in very cold water for about 2 minutes. Add ice cubes if possible. After about 30 seconds, add more ice cubes or change the water to keep it cold. Drain off the water and wipe then peel the eggs.
Step 3: Chop Eggs
Cut each egg lengthwise in half. Remove the yolks from four of the eggs and place them in a shallow bowl. Finely chop the remaining whole eggs and egg whites. Set aside.
Step 4: Make Dressing Mixture
Combine egg yolks with 2 tablespoons of cottage cheese, mayonnaise, and mustard in a bowl. Mash with a fork until thick and creamy; it doesn’t need to be perfectly smooth.
Step 5: Assemble
In a mixing bowl, add chopped eggs, remaining cottage cheese, scallions, creamy dressing mixture, salt, pepper, and most of the red pepper flakes. Stir until everything is combined well. Adjust seasoning if necessary. Sprinkle the rest of the red pepper flakes on top. Cover and refrigerate for at least 30 minutes before serving if possible.
Enjoy your Simple Cottage Cheese Egg Salad!
How to Serve Simple Cottage Cheese Egg Salad
This Simple Cottage Cheese Egg Salad is versatile and can be served in various ways to suit any occasion. Whether you’re hosting a brunch or enjoying a quiet lunch at home, these serving suggestions will elevate your meal.
On Toast
- Whole Grain Bread: Spread the egg salad on toasted whole grain bread for a hearty meal.
- Avocado Toast: Top your avocado toast with a generous scoop of the salad for extra creaminess.
In Lettuce Wraps
- Romaine Leaves: Use romaine leaves as a low-carb wrap for a fresh and crunchy alternative.
- Butter Lettuce: These soft leaves make for delightful bite-sized servings filled with egg salad.
With Crackers
- Whole Wheat Crackers: Serve the egg salad alongside whole wheat crackers for a satisfying snack.
- Rice Cakes: For a lighter option, spread it on rice cakes, adding crunch without the calories.
As a Dip
- Veggie Sticks: Pair with sliced cucumbers, carrots, or bell peppers for a nutritious dip option.
- Pita Chips: Use pita chips for a fun and crunchy way to enjoy this creamy salad.
In Sandwiches
- Classic Sandwich: Make a traditional sandwich with your choice of bread for an easy lunch.
- Wraps: Roll it up in a tortilla with greens for a quick and portable meal.
As A Stuffing
- Stuffed Tomatoes: Hollow out tomatoes and fill them with the egg salad for an attractive presentation.
- Bell Peppers: Similarly, bell peppers can be stuffed and served chilled as a colorful dish.
How to Perfect Simple Cottage Cheese Egg Salad
To achieve the best flavor and texture in your Simple Cottage Cheese Egg Salad, consider these tips.
- Flavor Addition: Add more Dijon mustard or herbs like dill to enhance the taste.
- Chill Before Serving: Refrigerate the salad for at least 30 minutes to let the flavors meld together.
- Adjust Creaminess: Customize texture by adding more cottage cheese or reducing mayonnaise based on preference.
- Fresh Ingredients: Always use fresh scallions and eggs for optimal flavor and quality.
- Experiment with Seasoning: Don’t hesitate to try different spices like paprika or garlic powder to make it your own.
- Use Different Cheeses: Mixing in other cheeses such as feta can elevate this dish even further.
Best Side Dishes for Simple Cottage Cheese Egg Salad
Pairing side dishes with your Simple Cottage Cheese Egg Salad can create a well-rounded meal. Here are some great options that complement its flavors perfectly.
- Mixed Greens Salad: A light salad with vinaigrette offers freshness that balances the creaminess of the egg salad.
- Fruit Salad: A colorful fruit mix adds sweetness, making it an excellent contrast to savory flavors.
- Pickles or Relish: Tangy pickles provide crunch and acidity that enhances every bite of the egg salad.
- Coleslaw: A crunchy coleslaw adds texture while providing additional vegetables to your meal.
- Roasted Vegetables: Roasted seasonal veggies offer heartiness and complement this dish beautifully.
- Sweet Potato Fries: Crispy sweet potato fries introduce sweetness and texture that pairs well with creamy salads.
Common Mistakes to Avoid
Making Simple Cottage Cheese Egg Salad can be easy, but a few common mistakes can affect the final outcome. Here are some pitfalls to watch out for:
- Skipping egg cooling: Not cooling your boiled eggs properly can lead to overcooked yolks and a grainy texture. Always immerse them in cold water after boiling.
- Using the wrong cottage cheese: Choosing a chunky or low-quality cottage cheese can make the salad less creamy. Opt for smooth, high-quality cottage cheese for best results.
- Ignoring seasoning: Failing to season adequately will leave your salad bland. Don’t forget to taste and adjust salt and pepper levels before serving.
- Overmixing the ingredients: Stirring too vigorously can break down the eggs and make the mixture mushy. Gently combine everything to maintain a nice texture.
- Not chilling before serving: Skipping refrigeration can prevent flavors from blending well. If possible, chill your salad for at least 30 minutes before enjoying it.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep it chilled at all times to maintain freshness.
Freezing Simple Cottage Cheese Egg Salad
- Freezing is not recommended as it may alter the texture of the cottage cheese and eggs.
- If you must freeze, use a freezer-safe container and consume within one month.
Reheating Simple Cottage Cheese Egg Salad
- Oven: Preheat at 350°F (175°C), then warm in a covered dish for about 10-15 minutes.
- Microwave: Heat in short intervals (20-30 seconds) until warm, stirring in between.
- Stovetop: Gently warm over low heat while stirring constantly to avoid burning.
Frequently Asked Questions
Here are some common questions about making Simple Cottage Cheese Egg Salad:
Can I use different types of cheese?
Yes, you can experiment with other soft cheeses like ricotta or cream cheese, but this will change the flavor profile.
How do I serve Simple Cottage Cheese Egg Salad?
This dish is versatile; serve it on whole grain bread, lettuce wraps, or with fresh veggies for dipping.
Can I make this salad ahead of time?
Absolutely! It tastes even better when made a few hours in advance as the flavors meld together.
What variations can I try with this recipe?
Feel free to add ingredients like diced celery, pickles, or herbs like dill for extra flavor!
Final Thoughts
This Simple Cottage Cheese Egg Salad is not just healthy; it’s also delicious and adaptable. You can enjoy it as a filling breakfast or snack. Customize it with your favorite herbs or spices to make it uniquely yours. Try this recipe today and savor its delightful flavors!
Simple Cottage Cheese Egg Salad
- Total Time: 24 minutes
- Yield: Serves 4
Description
Indulge in the creamy, tangy goodness of this Simple Cottage Cheese Egg Salad! This nutritious dish offers a healthier twist on the classic egg salad by replacing heavy mayonnaise with protein-rich cottage cheese. Perfect for breakfast, lunch, or a light snack, it’s not only quick to prepare but also incredibly satisfying. Enjoy it on whole grain bread, nestled in lettuce wraps, or straight from the bowl. With its versatility and ease of customization, this egg salad is sure to become a favorite in your meal rotation.
Ingredients
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions/spring onion
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- ⅓ teaspoon fine sea salt
- Black pepper to taste
- ⅓ teaspoon red pepper flakes
Instructions
- Boil the eggs in a small pot covered with water. Once boiling, turn off heat and let sit (covered) for 7-8 minutes.
- Strain hot water and cool eggs in cold water for about 2 minutes; peel when cooled.
- Chop four egg whites and set aside; mash yolks with cottage cheese, mayonnaise, and mustard until creamy.
- In a mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing mixture, salt, pepper, and red pepper flakes.
- Mix gently until combined; refrigerate for at least 30 minutes before serving.
- Prep Time: 16 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe (approximately 150g)
- Calories: 190
- Sugar: 2g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 210mg
