Creamy Cottage Cheese Egg Salad Recipe –
When it comes to creating a delicious, protein-packed meal or snack that’s quick and easy to prepare, creamy cottage cheese egg salad is a standout. This delightful dish combines the richness of eggs with the creamy texture of cottage cheese and the fresh flavors of herbs and spices. Whether you’re looking for a light lunch, a protein-rich snack, or a versatile side dish, this egg salad checks all the boxes. Let’s dive into the details of how to craft this tasty treat, with tips and tricks to perfect it every time.
Why This Recipe Stands Out
This creamy egg salad isn’t your traditional mayo-heavy version. By using cottage cheese as a base, you’re getting a lighter, healthier alternative that doesn’t skimp on flavor. Cottage cheese is rich in protein and provides a smooth, creamy texture when blended, making it an excellent substitute for mayonnaise. Plus, the addition of fresh herbs like dill and chives, along with a tangy touch of Dijon mustard and lemon juice, brings a burst of flavor that elevates the dish to gourmet status.
Key Ingredients and Their Role
Eggs: The foundation of this salad, eggs are boiled to perfection for a tender white and creamy yolk. They are a powerhouse of protein and healthy fats.
Cottage Cheese: Blended until smooth, cottage cheese serves as the creamy base for the salad. It’s lighter than mayonnaise but still offers richness and depth.
Dijon Mustard: This adds a tangy, slightly spicy kick that balances the creaminess of the cheese and eggs.
Fresh Herbs (Dill and Chives): Dill provides a bright, slightly citrusy flavor, while chives contribute a mild onion-like taste.
Red Onion: Finely diced for a subtle crunch and a hint of sharpness.
Lemon Juice: A splash of acidity enhances the overall flavor and keeps the dish fresh.
Seasonings (Garlic Powder, Salt, Black Pepper): These simple spices tie everything together and ensure a well-rounded flavor profile.
The Importance of Technique
To achieve the perfect creamy cottage cheese egg salad, attention to detail in preparation is key:
Perfectly Boiled Eggs: Start with cold water and bring to a boil to ensure even cooking. Cooling the eggs in an ice bath makes peeling easier and prevents overcooking.
Blending the Cottage Cheese: For the smoothest texture, use a blender or immersion blender to process the cottage cheese. If you prefer a chunkier texture, you can skip this step.
Balancing Flavors: Taste as you mix to adjust the seasoning. The saltiness of cottage cheese can vary, so it’s important to add salt gradually.
Serving Suggestions
This creamy egg salad is incredibly versatile. Here are some serving ideas:
Sandwich: Layer it between slices of whole-grain bread for a hearty lunch.
Lettuce Wraps: Spoon it into crisp lettuce leaves for a low-carb option.
Crackers: Use it as a dip for whole-grain crackers for a quick snack.
Side Dish: Serve alongside grilled chicken or fish for a protein-packed side.
Variations and Add-Ons
While the classic recipe is fantastic as is, you can customize it to suit your preferences:
Add Veggies: Diced celery or bell peppers add crunch.
Spicy Twist: Sprinkle in some paprika or add a dash of hot sauce.
Cheesy Upgrade: Mix in shredded cheddar or Parmesan for extra richness.
Simple Creamy Cottage Cheese Egg Salad Recipe
Prep Time: 5 minutes
Cook Time: 17 minutes
Ingredients:
8 large eggs
3/4 cup cottage cheese
2 tsp Dijon mustard
2-3 tbsp fresh dill, chopped
1.5 tbsp fresh chives, chopped
1-2 tbsp red onion, finely diced
1 tsp lemon juice
1 tsp garlic powder
1/8 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
Instructions:
Boil the Eggs: Place the eggs in a pot and cover with cold water. Bring the water to a boil. Once boiling, turn off the heat, cover the pot, and let the eggs cook for 11-12 minutes. Transfer the eggs to an ice bath and let them cool for at least 5 minutes before peeling.
Blend Cottage Cheese: In a blender or using an immersion blender, blend the cottage cheese until smooth and creamy. Alternatively, leave the curds intact for a chunkier texture.
Prepare the Mixture: In a medium bowl, combine the blended cottage cheese, Dijon mustard, dill, chives, red onion, lemon juice, garlic powder, salt, and black pepper. Stir until well mixed.
Chop the Eggs: Peel and dice the boiled eggs. It’s fine if the whites and yolks separate slightly.
Combine: Add the chopped eggs to the cottage cheese mixture. Gently fold together until evenly coated.
Serve: Enjoy as a sandwich filling, on crackers, or in lettuce wraps. Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition Information
Calories: 180 kcal
Carbohydrates: 3 g
Protein: 18 g
Fat: 10 g
Saturated Fat: 3 g
Cholesterol: 374 mg
Sodium: 415 mg
Potassium: 199 mg
Sugar: 2 g
Vitamin A: 624 IU
Calcium: 87 mg
Iron: 2 mg
