Looking for a fresh way to start your morning during a healthy reset? This Simple Cottage Cheese Egg Salad is exactly what you need. It is light, creamy, and packed with protein. You will love how easy it is to whip up for a quick lunch.
There is something so refreshing about garden-fresh flavors during the spring. This recipe delivers a satisfying meal without feeling heavy. It is timely, relevant, and perfect for your busy schedule right now.
Why This Recipe Is a Winner
This recipe is a winner because it swaps heavy mayo for protein-rich cottage cheese. It is perfect for your meal prep routine this week. You get all the classic flavor with a much lighter feel. It is a nutritious choice that keeps you full for hours.
Your family will love the creamy texture and familiar taste. It is affordable and uses basic pantry staples you likely have. This is a great way to use up extra eggs after a holiday. You can feel good about serving this wholesome meal to everyone.
Simple Cooking Steps
Making this dish is incredibly straightforward and beginner-friendly. You just boil your eggs and mix everything in one bowl. The cottage cheese creates a velvety texture without any fuss. Even if you have never made egg salad, you can do this. It is a fail-proof recipe for any home cook.
Ingredients You’ll Need
These simple ingredients come together to create a flavorful and fresh dish.
- 4 large eggs
- 1/2 cup low-fat cottage cheese
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon fresh lemon juice
Step-by-Step
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes.
- Transfer eggs to an ice bath for 5 minutes. Peel and dice the eggs into 1/2-inch pieces.
- In a medium mixing bowl, combine the cottage cheese, Dijon mustard, and lemon juice. Whisk until mostly smooth.
- Add the diced eggs, chopped chives, salt, and pepper to the cottage cheese mixture.
- Gently fold the ingredients together until the eggs are evenly coated.
- Adjust seasoning to taste and serve immediately or refrigerate in an airtight container for up to 2 days.
Best Ways to Enjoy It
Serve this creamy salad on a slice of toasted whole-grain bread. It also tastes wonderful inside a fresh lettuce wrap for a light crunch. For a quick weekday lunch, pair it with some crisp apple slices. You can even enjoy it straight from the bowl with a few crackers.
Storage & Reheating
Keep your leftovers in an airtight container in the fridge. It stays fresh and delicious for up to two days. Give it a quick stir before serving to refresh the texture. This recipe does not freeze well, so enjoy it fresh. It is a great make-ahead option for busy mornings.
Tips for Best Results
- Don’t skip the ice bath for easy-to-peel eggs.
- Avoid over-mixing to keep the egg pieces intact.
- Use small-curd cottage cheese for a smoother consistency.
- Whisk the dressing first for the best flavor distribution.
- Add a pinch of paprika for a smoky spring touch.
- Double the batch for a family brunch gathering.
- Use the freshest eggs you can find for best flavor.
Ways to Switch It Up
- Swap chives for fresh dill for a summer garden flavor.
- Add diced celery for an extra satisfying crunch.
- Use Greek yogurt if you run out of cottage cheese.
- Stir in a dash of hot sauce for a spicy kick.
Quick Answers
Can I make this Simple Cottage Cheese Egg Salad ahead of time?
Yes, you can make this up to two days in advance. It is a fantastic meal prep choice for work or school. Just keep it chilled until you are ready to eat.
Will my kids actually eat cottage cheese?
Most kids won’t even notice the cottage cheese in this recipe. When whisked with mustard, it becomes smooth and creamy. It is a great way to sneak in extra protein.
How do I know when the eggs are done?
Following the 12-minute timer ensures perfectly set yolks every time. They will be tender and bright yellow. Avoid boiling them longer to prevent a green ring.
I hope this simple cottage cheese egg salad becomes a new favorite in your home. It is such a bright and easy way to feel good during your healthy reset. Give it a try and enjoy every creamy bite!
— Lidia
Simple Cottage Cheese Egg Salad
Ingredients
- 4 large egg s
- 1/2 cup low -fat cottage cheese
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon fresh lemon juice
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes.
- Transfer eggs to an ice bath for 5 minutes. Peel and dice the eggs into 1/2-inch pieces.
- In a medium mixing bowl, combine the cottage cheese, Dijon mustard, and lemon juice. Whisk until mostly smooth.
- Add the diced eggs, chopped chives, salt, and pepper to the cottage cheese mixture.
- Gently fold the ingredients together until the eggs are evenly coated.
- Adjust seasoning to taste and serve immediately or refrigerate in an airtight container for up to 2 days.
