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Cottage Cheese Egg Salad

A delightful and nutritious salad combining cottage cheese and eggs, perfect as a standalone dish or spread on bread.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cottage cheese Creamy with a mild flavor; a staple ingredient that adds protein and texture.
  • 4 large eggs Hard-boiled to a perfect texture, bringing richness and essential nutrients.
  • 1 tablespoon mayonnaise Adds creaminess to the salad while balancing the flavors beautifully.
  • 1 tablespoon mustard Offers a tangy kick that enhances the overall taste.
  • 1 tablespoon chopped fresh parsley Fresh and aromatic, this herb elevates the salad.
  • 1/4 teaspoon salt To enhance the overall flavors of the salad.
  • 1/4 teaspoon black pepper Adds a gentle bite to the dish.
  • 1/4 cup chopped celery Brings crunch and a refreshing taste.
  • 1/4 cup chopped red onion Provides a touch of sweetness and a hint of sharpness.

Method
 

Preparation
  1. Fill a medium saucepan with enough water to cover the eggs completely. Bring it to a boil, then reduce the heat and cook the eggs for about 10 to 12 minutes for firm yolks.
  2. In a large mixing bowl, combine the cottage cheese, chopped celery, chopped red onion, chopped parsley, mayonnaise, mustard, salt, and pepper. Stir well until combined.
  3. Once the eggs are cooked, cool them in cold water, then peel and chop them into small pieces that will meld seamlessly into the salad.
  4. Gently fold the chopped eggs into the mixture in the mixing bowl until everything is well incorporated.
  5. Adjust the seasoning with more salt and pepper if desired, ensuring the flavors are just right for your palate.
  6. Cover the bowl and refrigerate the egg salad for at least 30 minutes before serving to allow the flavors to meld beautifully.

Notes

For added depth of flavor, consider adding a dash of garlic powder or a sprinkle of paprika into the mixture. You can also incorporate chopped bell peppers or diced pickles for a tangy crunch. Store in an airtight container in the refrigerator for up to 3 days. Substitute Greek yogurt for mayonnaise for a lighter option.