Cottage cheese egg salad has become my go-to for a quick, satisfying meal, and I think you’re going to love it too! I used to rely on heavy, mayonnaise-laden egg salad for my lunches, but ever since I discovered how to make this version, there’s no turning back. It’s incredibly creamy, packed with fresh herbs, and tastes so vibrant. This healthy egg salad with cottage cheese is a game-changer for meal prep, offering a delicious way to get more protein without the usual guilt. Let’s whip up some of this amazing cottage cheese egg salad!
Why You’ll Love This Cottage Cheese Egg Salad
- It’s incredibly high in protein, keeping you full and satisfied for hours.
- This recipe is naturally low in calories, making it a guilt-free treat.
- Enjoy a delicious egg salad no mayo cottage cheese version that’s just as creamy.
- You get all the classic egg salad flavor without the heavy, unhealthy fats.
- It’s super easy to make, perfect for busy weeknights or quick lunches.
- This dish is naturally gluten-free and nut-free, great for many diets.
- It’s a fantastic option for meal prep – make a batch on Sunday for lunches all week!
- Experience a refreshing, savory taste thanks to fresh dill and lemon juice.
Cottage Cheese Egg Salad Ingredients
Gathering the right cottage cheese egg salad ingredients is key to achieving that perfect creamy texture and savory flavor. You’ll need 8 large eggs, which we’ll hard-boil to start. For that signature creaminess and a protein boost, we’re using ½ cup cottage cheese; blending it until smooth is a little trick for a luxurious feel. You’ll also want 1 tablespoon dijon mustard for a tangy bite, 2 tablespoons fresh dill, chopped, and 1 tablespoon lemon juice for brightness. Don’t forget ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper to season it just right. Finally, for crunch and freshness, grab 2 celery stalks, finely diced, and 3 green onions, chopped finely.
How to Make Cottage Cheese Egg Salad
- Step 1: Start by hard-boiling your eggs. Place 8 large eggs in a pot and cover them with cold water. Bring the water to a rolling boil over medium-high heat. Once it boils, immediately turn off the heat, cover the pot tightly, and let the eggs sit for 12 minutes. This ensures they’re perfectly cooked.
- Step 2: While the eggs are cooking, prepare an ice bath. Fill a large bowl with ice and cold water. As soon as the 12 minutes are up, carefully transfer the cooked eggs from the hot water into the ice bath. Letting them cool rapidly helps prevent that unappealing grey ring around the yolk and makes them easier to peel.
- Step 3: Once the eggs are completely cool, peel them carefully. Then, chop the hard-boiled eggs into bite-sized pieces. You can use a knife or an egg dicer for this.
- Step 4: Now, let’s get that creamy base. Add ½ cup cottage cheese to a mixing bowl. For the smoothest texture, I like to use an immersion blender to blend the cottage cheese until it’s completely smooth and lump-free. This step is crucial for achieving a wonderfully creamy cottage cheese egg salad.
- Step 5: To the smooth cottage cheese, add 1 tablespoon dijon mustard, 2 tablespoons fresh dill, chopped, 1 tablespoon lemon juice, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk everything together until it’s well combined and looks like a delicious dressing.
- Step 6: Gently fold in the chopped hard-boiled eggs, 2 celery stalks, finely diced, and 3 green onions, chopped finely. Mix everything until just combined, ensuring all the ingredients are evenly distributed. This is how to make cottage cheese egg salad that’s bursting with flavor and texture.
- Step 7: Cover the bowl and chill the cottage cheese egg salad in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully. Serve chilled with your favorite bread, crackers, or on a bed of crisp lettuce for a healthy lunch.
Pro Tips for the Best Cottage Cheese Egg Salad
Want to elevate your cottage cheese egg salad? Here are a few tricks I’ve picked up that make a big difference:
- For the creamiest texture, make sure your cottage cheese is smooth. Using an immersion blender really does the trick, creating a luxurious base for your egg salad.
- Don’t skip chilling the salad! Letting the flavors meld in the fridge for at least 30 minutes makes the final dish so much tastier.
- Adjust the seasonings to your liking. I love fresh dill, but you can swap it for chives or parsley, or add a pinch of smoked paprika for a different flavor profile.
- If you prefer a chunkier egg salad, you can mash the cottage cheese with a fork instead of blending it. You might need a little more cottage cheese to bind it all together.
What’s the secret to perfect cottage cheese egg salad?
The secret to a truly perfect, creamy cottage cheese egg salad is blending the cottage cheese until it’s completely smooth. This creates a luscious texture that rivals traditional mayo-based versions, making it incredibly satisfying. For more healthy eating tips, check out these power bowl ideas.
Can I make cottage cheese egg salad ahead of time?
Absolutely! This recipe is fantastic for meal prep. You can make it up to a day in advance and store it in an airtight container in the refrigerator. The flavors actually get better as they sit!
How do I avoid common mistakes with cottage cheese egg salad?
A common pitfall is using lumpy cottage cheese, which affects the texture. Another is overmixing; gently fold in your ingredients to keep the eggs from becoming mushy. Also, ensure your eggs are fully cooled before chopping. For more information on proper food handling, you can refer to FDA food safety basics.
Best Ways to Serve Cottage Cheese Egg Salad
This versatile dish is perfect for a healthy lunch or a light snack. My favorite way to enjoy this cottage cheese egg salad is on toasted whole-grain bread, piled high with crisp lettuce and a slice of ripe tomato. It makes for such a satisfying and light cottage cheese egg salad for lunch!
Another fantastic option is to serve it in lettuce cups, like butter or romaine lettuce, for a low-carb, refreshing meal. You can also enjoy it with whole-grain crackers or vegetable sticks like carrots and cucumbers for a delightful crunch. It’s a truly flexible dish that fits into so many different meal plans.
Nutrition Facts for Cottage Cheese Egg Salad
Let’s look at what makes this cottage cheese egg salad a healthier choice. Per serving (this recipe makes about 4 servings, with each serving being roughly half a cup), you’re getting a good balance of nutrients.
- Calories: 159 kcal
- Fat: 10 g
- Saturated Fat: 3 g
- Protein: 14 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Sugar: 1 g
- Sodium: 543 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Cottage Cheese Egg Salad
Proper storage is key to enjoying this delicious cottage cheese egg salad for days. After you’ve finished making it, be sure to let it cool completely before transferring it to an airtight container. This helps prevent condensation, which can make it watery. Stored correctly in the refrigerator, this low-calorie egg salad cottage cheese will stay fresh and tasty for about 3 to 4 days. It’s perfect for meal prepping your lunches!
While it’s not ideal for freezing due to the texture of the cottage cheese and eggs, you can store it for up to 3 months if you must. However, I highly recommend enjoying it fresh within the first few days for the best experience. Reheating isn’t really necessary, as it’s best served cold, but if you prefer it slightly warmer, you can microwave a small portion for about 15-20 seconds. Just be careful not to overheat it!
Frequently Asked Questions About Cottage Cheese Egg Salad
What is cottage cheese egg salad?
Cottage cheese egg salad is a healthier, high-protein alternative to traditional egg salad that uses blended cottage cheese instead of mayonnaise. It offers a creamy texture and a savory flavor profile, often enhanced with fresh herbs and a touch of lemon juice.
Why use cottage cheese in egg salad?
Using cottage cheese in egg salad is a brilliant way to boost the protein content while significantly reducing fat and calories. It provides a wonderfully creamy texture without the heaviness of mayonnaise, making it a lighter yet satisfying choice. For other breakfast bowl ideas, check out these breakfast bowl recipes with eggs.
Can I add other vegetables to my cottage cheese egg salad?
Absolutely! Feel free to mix in other finely diced vegetables like bell peppers for a bit of crunch and sweetness, or add some finely chopped pickles for an extra tangy kick. Some people even enjoy a little chopped avocado for added creaminess.
Is this cottage cheese egg salad low-carb?
Yes, this cottage cheese egg salad is naturally very low in carbohydrates. With only 3g of carbs per serving and minimal sugar, it’s an excellent option for those following a low-carb or keto lifestyle, making it a versatile addition to many diets. For more dessert inspiration, you might like these dessert recipes.
Variations of Cottage Cheese Egg Salad You Can Try
This recipe is a fantastic starting point, and the beauty of this cottage cheese egg salad is how easily it can be adapted! Exploring different cottage cheese egg salad variations can help you tailor it to your specific tastes or dietary needs. For a spicier kick, try adding a dash of hot sauce or some finely minced jalapeño. If you’re looking for a savory twist, a sprinkle of smoked paprika or a teaspoon of curry powder can completely transform the flavor profile.
Consider adding finely chopped pickles or capers for an extra briny note. For a lower-carb option, simply skip the bread and serve this delicious salad in crisp bell pepper halves or hollowed-out cucumbers. These variations ensure you can always enjoy a fresh take on this healthy classic!
Print
Creamy Cottage Cheese Egg Salad: 8 Servings
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
This cottage cheese egg salad is a high-protein alternative to traditional egg salad, made with no mayonnaise. It’s a perfect meal prep option for healthy lunches, offering a creamy texture with fresh herbs and green onions.
Ingredients
- 8 eggs
- ½ cup cottage cheese
- 1 tablespoon dijon mustard
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 celery stalks, finely diced
- 3 green onions, chopped finely
Instructions
- Hard boil the eggs. Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover, and let simmer for 12 minutes. Immediately place eggs in an ice water bath to cool.
- Once cooled, peel and chop the hard-boiled eggs.
- Add the cottage cheese to a mixing bowl. Use an immersion blender to blend the cottage cheese until smooth.
- In the same bowl, mix in the dijon mustard, fresh dill, lemon juice, garlic powder, salt, and black pepper until smooth.
- Stir in the chopped eggs, diced celery, and chopped green onions.
- Chill the cottage cheese egg salad. Serve with your favorite bread, crackers, or lettuce wraps. Garnish with fresh chives if desired.
Notes
- For a chunkier texture, you can skip blending the cottage cheese. If you leave it chunky, you may need about ¾ cup of cottage cheese.
- This recipe is naturally gluten-free and nut-free.
- You can substitute Greek yogurt for cottage cheese if preferred.
- To stop the cooking process and prevent a grey ring around the yolk, add hard-boiled eggs to an ice water bath immediately after cooking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook (after boiling eggs)
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup
- Calories: 159 kcal
- Sugar: 1 g
- Sodium: 543 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.03 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 332 mg