There’s something about a creamy, hearty egg salad that just hits the spot, right? But if you’re anything like me, you might be looking for a version that doesn’t weigh you down with mayo. Well, have no fear—this Cottage Cheese Egg Salad is here to change the game! Packed with protein and flavor, this fresh twist on a classic will have you craving every bite. Trust me, you’re going to love this one. It’s perfect for everything from a quick lunch to a crowd-pleasing dish at your next gathering. Let’s dive in!
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Why You’ll Love Cottage Cheese Egg Salad
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Here’s what you’ll need to create this high-protein, mayo-free wonder:
- Eggs: The heart of the salad. They bring that creamy texture while providing a solid protein boost.
- Cottage Cheese: The creamy, protein-packed hero in this recipe. It’s the perfect substitute for mayo, giving a tangy richness that’s just right.
- Mustard: A little tang to brighten everything up. It adds just the right punch.
- Celery: For that satisfying crunch. Plus, it adds a fresh note that perfectly balances the richness of the eggs and cottage cheese.
- Chives: These bring in a subtle onion flavor without overwhelming the dish.
- Salt & Pepper: To taste. Simple but essential for bringing out the flavors.
- Paprika: Optional, but a dash of paprika adds a lovely warmth and color.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
1. Boil the Eggs: Place the eggs in a pot and cover them with water. Bring the water to a boil, then lower the heat and let them simmer for about 10-12 minutes. Once done, drain the hot water and cool the eggs under cold running water.
2. Peel and Chop the Eggs: Peel the eggs once they’re cool enough to handle. Chop them into small pieces and place them in a large mixing bowl.
3. Mix the Ingredients: Add the cottage cheese, mustard, chopped celery, and chives to the bowl with the eggs. Give everything a good stir until all the ingredients are well combined.
4. Season: Sprinkle in some salt, pepper, and paprika. Taste and adjust the seasoning as needed.
5. Chill: Let the egg salad chill in the fridge for at least 30 minutes to allow the flavors to meld together. Trust me, it tastes even better after it’s had a little time to sit!
6. Serve and Enjoy: Once chilled, serve the salad on its own or over a bed of greens, on whole-grain toast, or even as a filling for a wrap. Enjoy!
Nutrition Facts
Servings: 4
Calories per serving: 150
Preparation Time
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
How to Serve Cottage Cheese Egg Salad
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Fresh Salads: Pair it with a crisp green salad dressed with a light vinaigrette for a refreshing contrast to the dish’s rich flavors.
Crusty Bread: Serve with warm, crusty bread to soak up any deliciousness. A simple baguette works wonderfully.
Creamy Accompaniments: Add a dollop of Greek yogurt or a creamy dip to complement the salad’s flavor profile.
Vegetable Sides: Roasted vegetables, like carrots, zucchini, or asparagus, are excellent pairings that add color and nutrients.
As a Standalone: Sometimes, this dish is hearty enough to enjoy on its own. Simply garnish with fresh herbs like parsley or cilantro.
Presentation matters too! Serving the dish in a beautifully arranged platter can elevate the dining experience. Add a sprinkle of fresh herbs or a drizzle of olive oil for that extra pop.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: Save time by chopping and measuring ingredients the night before. Store them in airtight containers in the fridge to keep them fresh.
Spice It Up: Experiment with spices like cumin, turmeric, or chili flakes to give the dish a unique twist.
Dietary Adjustments: If you’re catering to specific dietary needs, swap ingredients like regular dairy cottage cheese for lactose-free or vegan options.
Storage Tips: Store leftovers in an airtight container for up to 2 days. Reheat gently or enjoy cold.
Double the Batch: This recipe freezes beautifully, so consider making a double batch. Having a homemade meal ready in the freezer can be a lifesaver on busy days.
FAQ Section
Q1: Can I substitute cottage cheese with Greek yogurt?
A1: Absolutely! Greek yogurt will give you that creamy texture and a slight tang, but it may be a little lighter than cottage cheese.
Q2: Can I make this dish ahead of time?
A2: Yes, it’s perfect for making ahead! Just prep everything and store it in the fridge. The flavors actually get better after it sits for a while.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed within this time for freshness.
Q4: Can I freeze this dish?
A4: Since this dish contains cottage cheese and eggs, freezing isn’t ideal. However, you can make the salad and store it in the fridge for up to 2 days.
Q5: What’s the best way to reheat this dish?
A5: I recommend enjoying it cold or at room temperature, but if you prefer to reheat it, do so gently in the microwave in 30-second intervals.
Q6: Can I double the recipe?
A6: Yes! This recipe is easy to double if you’re cooking for a larger group. Just be sure to adjust the seasoning to taste.
Q7: How can I make this dish spicier?
A7: Add some hot sauce or a pinch of cayenne pepper to bring in some heat. Just a little bit goes a long way!
Q8: Is this recipe gluten-free?
A8: Yes, this dish is naturally gluten-free! Perfect for anyone following a gluten-free diet.
Q9: Can I add other veggies?
A9: Definitely! You can toss in some diced cucumber, red onion, or bell peppers for added crunch and flavor.
Q10: How long does this recipe take to prepare?
A10: It only takes about 30 minutes from start to finish, including chilling time!
Conclusion
If you’re looking for a high-protein, mayo-free egg salad that’s both delicious and versatile, then this Cottage Cheese Egg Salad is calling your name. Whether you’re enjoying it for lunch, serving it at a picnic, or making it ahead for meal prep, it’s sure to be a hit. Try it out and let me know what you think! You’ll be amazed at how simple ingredients can come together to create such a satisfying dish.
Print
Cottage Cheese Egg Salad (High-Protein, No Mayo)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop, Blending
- Cuisine: American
- Diet: Low Calorie
Description
This high-protein cottage cheese egg salad is packed with fresh herbs and creamy cottage cheese dressing, offering a healthy twist on the classic egg salad without mayo. It’s perfect for a quick, make-ahead lunch or snack.
Ingredients
- 10 large eggs
- 1 celery stalk, finely diced
- 3 tablespoons red onion, finely diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 3/4 cup cottage cheese (any kind, full fat recommended)
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon paprika
- 1 teaspoon kosher salt
- Black pepper to taste
- 1 clove garlic
Instructions
- Place the eggs in a pot and cover with water, 1 inch above the eggs. Bring to a boil over high heat. Once boiling, turn off the heat, close the lid, and let the eggs cook in the hot water for 12 minutes. Transfer to an ice bath to cool.
- Once cooled, peel and chop the eggs into chunks or smaller pieces, depending on your texture preference.
- In a large mixing bowl, combine the chopped eggs with the celery, red onion, dill, and chives.
- In a blender, combine the cottage cheese, lemon juice, Dijon mustard, paprika, salt, and garlic, then blend until smooth.
- Gently stir the dressing into the egg salad until coated. Taste and adjust seasoning with more salt and pepper if desired.
- Serve immediately with crackers, as a sandwich, in a wrap, on a salad, or in lettuce wraps.
Notes
- This egg salad can be stored in an airtight container in the fridge for up to 3 days.
- Adjust the seasoning to taste, adding more salt or pepper as needed.
- If you prefer a creamier texture, use a full-fat cottage cheese or blend the dressing longer for a smoother consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 195mg