Simple Cottage Cheese Egg Salad is a refreshing, protein-packed twist on the classic egg salad. By swapping mayo with creamy cottage cheese, this version is lighter and adds a smooth, tangy texture. With just a handful of ingredients, this easy recipe is perfect for a quick lunch, a snack, or even as a topping for toast or crackers. It’s a delicious and healthier take on a beloved classic!
Why You’ll Love This Recipe
- Light and Creamy – Cottage cheese adds a creamy texture without the heaviness of traditional mayo.
- Quick and Easy – Ready in just 10 minutes with minimal prep.
- Healthy and Protein-Rich – Packed with protein from both the eggs and cottage cheese.
- Customizable – Add your favorite veggies, herbs, or seasonings to make it your own.
- Versatile – Enjoy it on bread, crackers, or as a salad topping.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Hard-boiled eggs (6-8)
- Cottage cheese (low-fat or full-fat)
- Dijon mustard
- Fresh parsley (chopped)
- Salt and pepper
- Optional: Green onions, celery, or paprika
Directions
- Prepare the Eggs – Peel the hard-boiled eggs and chop them into small pieces.
- Mix the Ingredients – In a bowl, combine the chopped eggs, cottage cheese, Dijon mustard, fresh parsley, salt, and pepper. Stir until all ingredients are well combined.
- Taste and Adjust – Taste the salad and adjust seasoning if needed, adding more salt, pepper, or mustard to suit your preference.
- Serve and Enjoy – Serve on a bed of greens, spread on toast, or with crackers for a light and satisfying meal or snack.
Servings and Timing
- Servings: 2-4
- Prep Time: 5 minutes
- Cook Time: 5 minutes (for boiling eggs, if not already prepared)
- Total Time: 10 minutes
Variations
- Veggie-Packed: Add chopped celery, bell peppers, or cucumbers for extra crunch and flavor.
- Spicy Kick: Add a teaspoon of hot sauce or chopped jalapeños for some heat.
- Herb-Infused: Try adding dill, chives, or thyme for different herbal flavors.
- Creamy Version: Add a tablespoon of Greek yogurt for an even creamier texture.
- Vegan Version: Replace the eggs with mashed chickpeas for a plant-based alternative.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: This salad is best served cold and doesn’t need reheating.
FAQs
Can I use low-fat cottage cheese?
Yes, low-fat cottage cheese works well for a lighter version of this salad.
How do I make hard-boiled eggs?
Place eggs in a pot, cover with cold water, bring to a boil, then reduce heat and simmer for 9-12 minutes. After cooking, transfer them to an ice bath to cool before peeling.
Can I add other vegetables?
Absolutely! Chopped onions, carrots, or pickles are great additions.
How can I make this salad more flavorful?
Feel free to add extra seasonings like garlic powder, smoked paprika, or a squeeze of lemon juice.
Can I make this egg salad ahead of time?
Yes, this salad can be made a few hours in advance. Just keep it covered in the fridge until you’re ready to serve.
Is this egg salad gluten-free?
Yes! All the ingredients are naturally gluten-free.
Can I make this salad without mustard?
Yes! You can omit the mustard or replace it with a bit of vinegar or lemon juice for some acidity.
How do I make this salad creamier?
Add extra cottage cheese or mix in a tablespoon of Greek yogurt for a smoother texture.
How many eggs should I use for 2 servings?
You can use 3-4 hard-boiled eggs for 2 servings.
What can I serve this egg salad with?
It’s great on toast, in sandwiches, with crackers, or on a bed of leafy greens for a light salad.
Conclusion
Simple Cottage Cheese Egg Salad is a healthy, creamy twist on the classic recipe. It’s light, packed with protein, and can be made in just minutes. With endless possibilities for customization, it’s the perfect go-to meal for a quick lunch or snack. Try it today and enjoy a refreshing and satisfying dish!
Print
Simple Cottage Cheese Egg Salad
- Prep Time: 5 minutes
- Cook Time: 5 minutes (for boiling eggs, if not already prepared)
- Total Time: 10 minutes
- Yield: 2-4 servings
- Category: Salad, Snack, Lunch
- Method: No cooking required
- Cuisine: American
- Diet: Gluten Free
Description
Simple Cottage Cheese Egg Salad is a healthy, creamy twist on the classic recipe. Swapping mayo for cottage cheese makes it lighter and adds a tangy flavor. This protein-packed, quick recipe is perfect for a snack, lunch, or topping for toast and crackers. Ready in just 10 minutes, it’s a delicious and healthier alternative!
Ingredients
- 6–8 hard-boiled eggs
- ½ cup cottage cheese (low-fat or full-fat)
- 1 tbsp Dijon mustard
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
- Optional: Green onions, celery, or paprika
Instructions
- Prepare the Eggs – Peel the hard-boiled eggs and chop them into small pieces.
- Mix the Ingredients – In a bowl, combine the chopped eggs, cottage cheese, Dijon mustard, fresh parsley, salt, and pepper. Stir until all ingredients are well combined.
- Taste and Adjust – Taste the salad and adjust seasoning if needed, adding more salt, pepper, or mustard to suit your preference.
- Serve and Enjoy – Serve on a bed of greens, spread on toast, or with crackers for a light and satisfying meal or snack.
Notes
- Veggie-Packed – Add chopped celery, bell peppers, or cucumbers for extra crunch and flavor.
- Spicy Kick – Add a teaspoon of hot sauce or chopped jalapeños for some heat.
- Herb-Infused – Try adding dill, chives, or thyme for different herbal flavors.
- Creamier Version – Add a tablespoon of Greek yogurt for an even creamier texture.
- Vegan Version – Replace the eggs with mashed chickpeas for a plant-based alternative.
- Storage – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating – This salad is best served cold and doesn’t need reheating.
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