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This cottage cheese egg salad combines traditional egg salad with creamy cottage cheese for a protein-packed, lighter version of the classic. The cottage cheese adds wonderful texture while cutting down on mayonnaise without sacrificing creaminess.
I first made this egg salad when looking for higher protein lunch options that weren't boring chicken. Now it's my go-to for meal prep because it actually tastes better after a day in the refrigerator as the flavors meld together.
Ingredients
- Large eggs: essential for hearty texture and protein; choose organic or free range for best flavor
- Cottage cheese: adds creaminess while reducing the need for mayo; opt for small curd variety for smoother texture
- Scallions: provide fresh onion flavor without the harsh bite; chop them finely for even distribution
- Mayonnaise: contributes richness and binds ingredients together; use quality mayo for best results
- Dijon mustard: adds complexity and slight tanginess; look for authentic French Dijon for best flavor
- Sea salt and black pepper: season the mixture perfectly; fresh cracked pepper makes a noticeable difference
- Red pepper flakes: deliver subtle heat that balances the creaminess; adjust according to your spice preference
Step-by-Step Instructions
- Boil the Eggs:
- Place eggs in a small pot and cover with cold water. Bring to a boil then remove from heat and let stand covered for 7 to 8 minutes. This gentle cooking method prevents the rubbery texture and green rings that come from overcooking.
- Cool the Eggs:
- Immediately transfer eggs to an ice bath and chill for about 2 minutes. The shock of cold water stops the cooking process and makes peeling much easier. Refresh the cold water after 30 seconds to maintain the temperature.
- Prepare the Egg Components:
- Halve the eggs lengthwise and separate yolks from whites of 4 eggs. Set aside the yolks for the dressing. Finely chop the remaining two whole eggs and all the egg whites to create texture in your salad.
- Create the Creamy Base:
- In a shallow bowl combine the reserved egg yolks with cottage cheese, mayonnaise, and mustard. Mash thoroughly until you achieve a smooth creamy texture. This becomes the flavor foundation of your salad.
- Mix Everything Together:
- Combine the chopped eggs, remaining cottage cheese, scallions, and your creamy dressing in a mixing bowl. Fold gently until all components are evenly distributed. Season with salt, pepper, and most of the red pepper flakes, reserving some for garnish.
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The cottage cheese is truly the secret ingredient here. Not only does it add protein but it creates little pockets of creaminess throughout the salad. I discovered this method from my grandmother who always looked for ways to make traditional recipes a bit healthier without sacrificing flavor.
Storage Tips
This egg salad will keep beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually improve after the first day as everything melds together. I recommend pressing plastic wrap directly onto the surface of the salad before sealing the container to prevent it from drying out. For best results let it sit at room temperature for about 10 minutes before serving from the refrigerator.
Creative Serving Ideas
Transform this versatile egg salad into multiple meals throughout the week. Spread it thickly on toasted sourdough bread with sliced tomatoes and arugula for a satisfying sandwich. Spoon it into lettuce cups for a low carb lunch option. For an elegant appetizer presentation, pipe small mounds onto cucumber rounds and garnish with fresh dill and a sprinkle of paprika. You can even stuff halved avocados with the mixture for a beautiful protein-rich meal.
Smart Substitutions
This recipe welcomes adaptation based on what you have available. Greek yogurt can replace mayonnaise for an even higher protein version with tangier results. No scallions? Try finely minced chives or red onion soaked in cold water for 10 minutes to remove their sharpness. For herb lovers, add fresh dill, parsley, or tarragon for bright flavor notes. If texture contrast is important, consider adding finely diced celery or water chestnuts for a delightful crunch.
Frequently Asked Questions
- → Can I use a different cheese instead of cottage cheese?
Yes, you can substitute cottage cheese with alternatives like ricotta or cream cheese, though it may alter the texture and taste.
- → How long should I refrigerate the salad before serving?
Refrigerating for at least 30 minutes enhances the flavors, but you can serve it immediately if pressed for time.
- → Can I add other ingredients to this salad?
Absolutely, you can add ingredients like celery, pickles, or fresh herbs to customize the flavor and texture.
- → What other ways can I serve this dish?
This salad works great as a spread on bread, a filling for sandwiches, or served on lettuce leaves for a low-carb option.
- → How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to three days for optimal freshness.