The creaminess of cottage cheese is the perfect match for the richness of eggs in this egg salad. As you fold it all together, the smooth texture of the cottage cheese blends effortlessly with the chunkiness of the hard-boiled eggs, creating a delightful contrast. The flavor profile is mellow yet rich, with the cottage cheese adding a subtle tang that balances out the eggs’ natural savory taste. There’s also something so comforting about how the cottage cheese keeps the salad light, making it feel fresh without sacrificing creaminess.
Adding a sprinkle of fresh herbs, like dill or chives, really takes this salad to another level. The herbs infuse the dish with a pop of brightness that enhances the mildness of the eggs. I love how versatile it is—you can make it as simple or as bold as you like by adjusting the seasonings. Sometimes, I’ll sneak in a pinch of smoked paprika for a smoky twist, or a dash of mustard for a little zing. It’s these small personal touches that turn a basic recipe into something uniquely yours.
Key Ingredients in Cottage Cheese Egg Salad
This egg salad is all about simple, fresh ingredients that come together beautifully. Each one plays a role in enhancing the overall flavor and texture, creating a dish that’s as comforting as it is delicious. Here’s a look at the key components that make this salad so special:
- Cottage Cheese
The star of the show! Cottage cheese adds a creamy, slightly tangy base that lightens up the egg salad while keeping it rich and satisfying. Its smooth texture contrasts nicely with the chunkier eggs, bringing balance to the dish. - Hard-Boiled Eggs
The heart of any classic egg salad. The eggs offer a soft, velvety texture and a rich, savory flavor that pairs perfectly with the cottage cheese. They’re the foundation of the salad, giving it substance and making each bite feel comforting. - Fresh Herbs (Dill, Chives)
These herbs add a burst of freshness and a touch of brightness that cuts through the creaminess. The delicate, slightly tangy taste of dill complements the eggs, while chives bring a mild oniony flavor, giving the salad an herby depth. - Mayonnaise
A little dollop of mayo helps bind everything together, creating a smooth and cohesive texture. It adds a bit of richness without overwhelming the other flavors. It’s the perfect complement to the cottage cheese, making the salad feel indulgent yet light. - Mustard
A touch of mustard introduces a hint of sharpness, which elevates the entire dish. Whether you choose yellow, Dijon, or whole-grain, mustard adds just the right amount of tang and spice to balance the richness of the eggs and cottage cheese. - Salt & Pepper
The simplest yet most essential ingredients! Salt brings out the natural flavors of the eggs and cottage cheese, while freshly cracked black pepper adds a subtle warmth and a little bite to each spoonful.
How to Make Cottage Cheese Egg Salad
- STEP 1: Start by hard boiling your eggs. Place them in a pot, cover with water, and bring it to a boil. Once boiling, reduce the heat to low and simmer for about 9-10 minutes. After that, remove the eggs from the pot and let them cool in a bowl of ice water for a few minutes. This makes peeling them so much easier!
- STEP 2: While the eggs are cooling, grab a large mixing bowl and add your cottage cheese. You want to make sure it’s nice and creamy, so give it a stir to smooth out any lumps.
- STEP 3: Once your eggs are cool enough to handle, peel and chop them into bite-sized chunks. Add them to the mixing bowl with the cottage cheese.
- STEP 4: Next, chop up your fresh herbs. I recommend using about two tablespoons of dill and one tablespoon of chives. Add them to the bowl, and give everything a gentle toss to mix the herbs evenly with the cottage cheese and eggs.
- STEP 5: Now it’s time for the flavor boosters! Add in a tablespoon of mayonnaise and a teaspoon of mustard (yellow, Dijon, or whole-grain—your choice!). Stir everything together until it’s well-combined.
- STEP 6: Season the salad with salt and freshly cracked black pepper to taste. Don’t be shy with the pepper—it adds a nice little kick!
- STEP 7: Give your egg salad a final gentle mix, ensuring all the ingredients are evenly coated. Take a moment to taste it and see if it needs any more seasoning—sometimes a tiny extra pinch of salt can make all the difference!
- STEP 8: Serve the salad immediately, or cover it and chill it in the fridge for 30 minutes if you prefer it cold. It’s perfect on a bed of greens, as a sandwich filling, or just eaten straight from the bowl!
Serving Suggestions for Cottage Cheese Egg Salad
- On a Fresh Croissant
There’s something about a buttery, flaky croissant that makes this egg salad feel extra special. Slice the croissant in half, spread a generous amount of egg salad on the inside, and top it with a few extra sprigs of fresh dill. It’s like a fancy little sandwich that’s perfect for brunch or a casual lunch! - Stuffed in Avocado Halves
For a lighter, low-carb option, scoop out the pit from an avocado and fill the center with your creamy cottage cheese egg salad. The richness of the avocado perfectly complements the tangy, creamy salad. Plus, the combination is an absolute powerhouse of healthy fats and flavor! - On Crisped-up Toast
A crunchy slice of toasted sourdough or whole grain bread makes for a fantastic base to pile on this egg salad. The crunch of the bread contrasts beautifully with the creamy salad, and if you like, you can sprinkle a little extra black pepper or smoked paprika for an added kick. Enjoy it as an easy breakfast or quick dinner!
How to Store Cottage Cheese Egg Salad
If you’re lucky enough to have leftovers (or if you just want to make a big batch for meal prep), storing your cottage cheese egg salad properly will help keep it tasting fresh and delicious. First, you’ll want to store it in an airtight container—this will help preserve the texture and prevent any of the ingredients from drying out or absorbing unwanted odors from the fridge.
While egg salad is best enjoyed within 2-3 days, you can easily keep it chilled in the fridge. Just make sure it’s well-covered so it stays creamy. If you plan on storing it for a longer time, it’s a good idea to keep the salad separate from any bread or greens until you’re ready to serve. That way, the salad won’t get soggy.
If you’re not going to eat it right away, you can always add a little more fresh seasoning right before serving to bring back that pop of flavor. Trust me, it’s like a little flavor refresh that makes the salad taste just as good as when you first made it!
Conclusion
And there you have it—your very own cozy bowl of cottage cheese egg salad, ready to be enjoyed! Whether you’re savoring it on a flaky croissant, stuffing it into creamy avocado halves, or simply pairing it with crisp toast, this dish is as versatile as it is delicious. The combination of creamy cottage cheese, savory eggs, and fresh herbs makes for a meal that’s both comforting and light. Plus, you can customize it with all your favorite twists—add some mustard for a zing, or sprinkle in a bit of smoked paprika for that smoky flavor.
I hope you enjoy making and eating this egg salad as much as I do! Feel free to leave a comment or share your thoughts—I’d love to hear how it turned out for you or if you made any tasty variations. If you have any questions or need a little help while making it, I’m always here for you. Happy cooking, friends!
Cottage Cheese Egg Salad
Description
Creamy cottage cheese meets perfectly boiled eggs in this refreshing salad. With a hint of tangy mustard, fresh herbs, and a sprinkle of seasoning, each bite is a satisfying blend of smooth, rich, and savory flavors—simple, yet incredibly delicious!
Ingredients
Instructions
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Begin by boiling the eggs. Place them in a pot and cover them with water. Bring the water to a boil over medium-high heat. Once the water is boiling, reduce the heat to a simmer and cook the eggs for about 10 minutes. After the eggs are done, remove them from the pot and let them cool under cold running water. Once cooled, peel the eggs and set them aside.
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While the eggs are cooling, prepare your vegetables. Take the celery and chop it into small, bite-sized pieces. Do the same with the red onion, chopping it finely. Set the chopped celery and onion aside in separate bowls.
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Next, take a large mixing bowl. Add the cottage cheese to the bowl, ensuring it's evenly spread across the bottom.
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After that, chop the boiled eggs into small pieces. Use a sharp knife to cut the eggs into quarters, then slice each quarter into smaller chunks. Add the chopped eggs to the bowl with the cottage cheese.
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Take the mayonnaise and add it to the mixing bowl with the eggs and cottage cheese. Then, add the mustard to the mixture. Sprinkle in the salt and black pepper, adjusting the seasoning to your taste.
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Add the chopped celery and red onion to the mixture. Use a spoon or spatula to gently stir everything together until it is well combined. Make sure all ingredients are evenly distributed throughout the mixture.
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Once everything is mixed, sprinkle the chopped fresh parsley on top. Stir the parsley into the salad to evenly distribute its flavor.
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Taste the salad to see if any additional seasoning is needed. If you prefer a bit more salt, pepper, or mustard, feel free to adjust as desired.
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Serve the cottage cheese egg salad immediately, or cover it and store it in the refrigerator to chill for a bit before serving.
Note
- Boil eggs for exactly 10 minutes for hard-boiled consistency, but adjust time if you prefer softer yolks.
- For a creamier texture, substitute some of the cottage cheese with Greek yogurt or sour cream.
- You can add diced pickles or relish for an extra tangy flavor.
- Feel free to swap out parsley for dill or chives to complement the flavors.
- Chill the salad for at least 30 minutes to allow the flavors to meld together.
