Description
This Cottage Cheese Egg Salad is a creamy, flavorful twist on the classic egg salad, incorporating protein-rich cottage cheese and fresh herbs for enhanced texture and taste. Perfect as a light meal or snack, it combines hard-boiled eggs, crisp celery, and green onions with Dijon mustard and fresh herbs, offering a nutritious and satisfying dish ready in just 20 minutes.
Ingredients
Eggs
- 6 large eggs (hard-boiled, peeled, and diced finely)
Salad Mix
- 1/3 cup small-curd cottage cheese
- 2 tablespoons celery (finely diced)
- 1 to 2 tablespoons green onions (finely diced)
- 1 teaspoon Dijon mustard (whole grain mustard may be used; basic yellow mustard not recommended)
- 1/2 teaspoon salt (or to taste)
- 1/4 to 1/2 teaspoon freshly ground black pepper (or to taste)
Garnish
- Fresh herbs (finely minced fresh parsley or fresh dill, as desired)
Instructions
- Boil the Eggs: Place the eggs in a medium saucepan and cover with water, ensuring they are submerged by about an inch. Bring to a boil over medium-high heat, then reduce heat to simmer for 9-10 minutes for hard-boiled eggs, or 8-9 minutes for slightly softer centers. Avoid overcooking past 10 minutes to prevent gray-green yolks. Meanwhile, prepare an ice water bath and chop the vegetables.
- Cool and Peel: Remove eggs with a slotted spoon and place in the ice water bath for about 10 minutes to stop cooking and cool. Peel the eggs, using tapping on the larger end to ease peeling if needed, then dice them finely and place in a large mixing bowl.
- Mix Ingredients: To the bowl with diced eggs, add cottage cheese, celery, green onions, Dijon mustard, salt, and pepper. Stir well to combine evenly. Adjust creaminess by adding more cottage cheese if desired.
- Adjust Flavor: Taste and adjust seasoning as needed. Add more salt or pepper if flavors seem flat, or enhance tanginess with extra mustard or a squeeze of lemon juice. Incorporate fresh herbs by mixing them in or garnishing on top.
- Serve: Serve immediately or chill in the refrigerator for 30-60 minutes for enhanced flavor. Enjoy on bread, crackers, toast, in wraps, over lettuce, or with vegetable spears. Warm egg salad pairs well with warm toasted bread.
Notes
- Boil eggs carefully to avoid gray-green yolks by not exceeding 10 minutes.
- Use an ice water bath to stop cooking and facilitate easy peeling.
- Adding cottage cheese increases protein and creaminess without heavy dressing.
- Dijon mustard provides a tangy depth; avoid basic yellow mustard for best flavor.
- Fresh herbs like parsley or dill brighten the salad and add freshness.
- Serve chilled for best flavor unless paired with warm toast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
