Imagine diving into a bowl of creamy, rich Cottage Cheese Egg Salad, where fresh herbs dance with the delightful crunch of vegetables. sweet potato hash for breakfast The aroma wafts through the air, promising a flavor explosion that will make your taste buds sing and your stomach do a happy jig. For more inspiration, check out this creamy vegetable soup recipe.
This dish is more than just food; it’s nostalgia in a bowl! I remember making it during lazy summer picnics, with laughter echoing around the table and the sun warming our backs. It’s perfect for brunch with friends or a quick lunch on busy weekdays. Get ready for an amazing blend of flavors that will leave you craving more!
Why You'll Love This Recipe
- This Cottage Cheese Egg Salad is quick to prepare and tastes incredible
- Packed with protein, it makes for a healthy meal option
- The vibrant colors from fresh veggies make it visually appealing on any plate
- You can enjoy it on bread, in lettuce wraps, or straight from the bowl!
I once brought this egg salad to a family reunion, and my cousin declared it “the best thing since sliced bread.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Hard-Boiled Eggs: Use fresh eggs for the best flavor; they should be cooked just right—creamy yolks without being overcooked. creamy cauliflower mashed potatoes.
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Cottage Cheese: Opt for full-fat cottage cheese for creaminess; low-fat works too if you’re watching your waistline.
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Fresh Herbs: Parsley or dill add freshness; feel free to mix them up based on what you love.
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Chopped Vegetables: Celery and bell peppers offer crunch; choose your favorites to add color and texture.
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Lemon Juice: Freshly squeezed lemon juice brightens the salad; skip bottled juice for maximum flavor impact.
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Salt and Pepper: Essential seasoning to enhance all flavors; don’t shy away from these staples!
The full ingredients list, including measurements, is provided in the recipe card directly below. stuffed mushroom caps.
Let’s Make It Together
Prepare the Eggs: Begin by hard-boiling your eggs. Place them in a pot covered with cold water, bring to a boil, then reduce heat and simmer for 9-12 minutes.
Cool and Peel: Once cooked, transfer eggs to an ice bath to cool quickly. This step also makes peeling easier—no one likes a stubborn shell!
Mix Cottage Cheese Base: In a large bowl, combine cottage cheese, freshly squeezed lemon juice, salt, and pepper. Stir until well mixed; this will be your creamy base.
Add Chopped Ingredients: Fold in diced hard-boiled eggs, chopped vegetables, and herbs gently. Be careful not to smash the eggs too much—you want some texture!
Taste Test Time!: Give your salad a taste test! Adjust seasoning if needed—add more salt or pepper according to your preference.
Serve It Up!: Scoop onto bread or lettuce leaves and enjoy immediately. Alternatively, chill it in the fridge for an hour before serving—a perfect make-ahead dish!
You Must Know
- Cottage cheese egg salad is not just a meal; it’s a game changer for lunch!
- Creamy, protein-packed, and refreshing, this dish can brighten up any day
- Plus, it’s super customizable, perfect for using up leftovers in your fridge!
Perfecting the Cooking Process
Start by boiling fresh eggs until hard-boiled. While they cool, mix cottage cheese with seasonings. Chop veggies and fold them in before dicing the eggs.
Add Your Touch
Feel free to swap out cottage cheese for Greek yogurt or add diced pickles and herbs. Experimenting with spices like dill or paprika can elevate flavors!
Storing & Reheating
Store your cottage cheese egg salad in an airtight container in the fridge for up to three days. turkey melt sliders Enjoy it cold straight from the fridge or on toast without reheating!
Chef's Helpful Tips
- Use fresh ingredients such as herbs and crunchy vegetables to enhance texture and flavor
- Keep the eggs slightly undercooked for a creamier salad
- Don’t forget to taste as you mix to ensure balanced seasoning!
I remember the first time I made cottage cheese egg salad for a picnic; my friends devoured it within minutes! Their compliments made me feel like a culinary superstar. For more inspiration, check out this refreshing watermelon feta salad recipe.
FAQ
Can I use low-fat cottage cheese?
Absolutely! Low-fat cottage cheese works great while keeping the dish light and healthy.
How long can I store this salad?
Cottage cheese egg salad lasts up to three days when refrigerated properly.
What can I substitute for eggs?
You can try mashed avocado or chickpeas as an egg alternative for a vegan option.
Cottage Cheese Egg Salad
- Total Time: 27 minutes
- Yield: Serves 4
Description
Cottage Cheese Egg Salad is a creamy, protein-packed delight that combines hard-boiled eggs with fresh veggies and herbs. Perfect for brunch or a quick lunch, this dish is not only nutritious but also incredibly versatile. Serve it on bread, in lettuce wraps, or enjoy it straight from the bowl. With a burst of flavor and colorful ingredients, this salad will be a hit at any gathering!
Ingredients
- 4 hard-boiled eggs
- 1 cup cottage cheese (full-fat or low-fat)
- 2 tbsp fresh parsley (chopped)
- 1/2 cup celery (diced)
- 1/2 cup bell peppers (diced)
- 1 tbsp lemon juice (freshly squeezed)
- Salt and pepper to taste
Instructions
- Hard-boil the eggs by placing them in a pot covered with cold water. Bring to a boil, then reduce heat and simmer for 9-12 minutes.
- Transfer cooked eggs to an ice bath to cool, making peeling easier.
- In a large bowl, mix cottage cheese with lemon juice, salt, and pepper until well combined.
- Gently fold in diced eggs, chopped vegetables, and herbs without breaking the eggs too much.
- Taste and adjust seasoning if necessary.
- Serve immediately on bread or lettuce leaves, or chill in the fridge for one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg
