Introduction

Hey there, friend! Let’s talk about comfort food, specifically the kind that brings back memories of packed lunches, sunny picnics, or just a simple, satisfying sandwich. Egg salad is one of those timeless classics, isn’t it? We all have our favorite way to make it. But what if I told you there’s a way to make it even creamier, packed with a little extra goodness, and still ridiculously easy? Get ready to meet your new favorite egg salad recipe – the one with a delightful cottage cheese secret!

I stumbled upon this idea wanting a slightly lighter but still incredibly rich-tasting egg salad, and let me tell you, this recipe delivers. It’s quick enough for a spontaneous lunch craving and impressive enough to share. Trust me, once you try this creamy, dreamy version, you might just make it your go-to!

Why You’ll Love This Recipe

Fast: Seriously takes minutes once your eggs are cooked. Perfect for busy days!
Easy: No fancy techniques here, just simple mixing.
Giftable: Pack it in a cute jar for a friend needing a quick lunch helper! (Just make sure they like egg salad!).
Crowd-pleasing: Even folks who are skeptical about cottage cheese are usually won over by the creamy texture it brings here.

Ingredients

Here’s what you’ll need to whip up this magic. Gather these simple goodies!

⅔ cup (140 g) cottage cheese: This is our secret weapon for extra creaminess and a protein boost. Don’t worry, it blends right in!
6 large eggs: The stars of the show! Hard-boiled and ready to go.
5-6 tablespoons finely chopped scallions/spring onion: For that lovely fresh, mild oniony crunch. Use the white and green parts!
2 tablespoons mayonnaise: Just a little bit adds that classic egg salad richness we all love.
1½ teaspoons Dijon-style mustard, or to taste: A little tang cuts through the richness and adds depth. Adjust to your liking!
⅓ teaspoon fine sea salt and black pepper, to taste: Essential flavor boosters. Start with this amount and add more after you taste!
⅓ teaspoon red pepper flakes: Optional, but oh boy, does this add a tiny, pleasant kick that makes everything pop!

How to Make It

Let’s get cooking! Or, well, assembling. This is the easy part, I promise!

First, you’ll need your hard-boiled eggs ready. I like to cook a batch ahead of time so they’re ready whenever the egg salad mood strikes. Once they’re cooked and cooled, give them a good peel and then chop them up into bite-sized pieces. You can go for a fine chop or a chunkier texture – totally up to you! I usually aim for about a quarter-inch dice.

Next, grab a medium-sized bowl. This is where the creamy magic happens! Add your cottage cheese, mayonnaise, Dijon mustard, salt, pepper, and red pepper flakes (if you’re using them) to the bowl. Give this a good stir until everything is nicely combined and looks smooth-ish. The cottage cheese will help create a wonderfully creamy base.

Now, gently fold in your chopped hard-boiled eggs and the finely chopped scallions. Use a spoon or a spatula and mix carefully so you don’t totally mash the eggs. You want to coat everything in that delicious creamy sauce without turning it into a paste.

Give it a taste! This is the fun part. Grab a spoon and take a little bite. Does it need more salt? More pepper? A little extra kick from the Dijon or red pepper flakes? Adjust the seasonings until it tastes perfect to you. Everyone’s taste buds are different, so make it your own!

That’s it! Your creamy cottage cheese egg salad is ready to enjoy. While you can dive in right away, I often find that egg salad tastes even better after chilling in the fridge for at least 20-30 minutes. This lets the flavors meld together beautifully.

Substitutions & Additions

One of the best things about egg salad is how adaptable it is! Feel free to play around and make it your own.

For the Mayo: You can swap the mayonnaise for Greek yogurt for an even tangier, lower-fat option, or use a mix of both.
Herbs: Not a fan of scallions or want more herb power? Try finely chopped chives, fresh dill, or parsley instead or in addition to the scallions.
Crunch: For extra texture, add finely chopped celery, bell pepper, or even a little sweet pickle relish or chopped pickles.
Spice: Amp up the heat with a dash of hot sauce or a pinch of cayenne pepper.
Tang: A squeeze of fresh lemon juice or a tiny splash of apple cider vinegar can brighten up the flavors.
Extra Goodies: Crispy crumbled bacon, diced avocado, or halved cherry tomatoes are all fantastic additions if you want to get fancy!

Tips for Success

Making egg salad is pretty foolproof, but a few little tips can make it absolutely perfect every time.

Don’t Overmix: Be gentle when combining the eggs and the creamy base. Overmixing can break down the eggs too much and make the texture mushy.
Taste and Adjust: Seriously, this is the most important tip! What tastes perfect to me might be different for you. Always taste before serving and add more salt, pepper, or mustard as needed.
Cottage Cheese Texture: If you’re worried about the curds in the cottage cheese, you can give the cottage cheese a quick blitz in a small food processor or blender before mixing it with the mayo and seasonings. It will make the base ultra-smooth!
Prep Ahead: Hard boil your eggs a day or two in advance and chop your scallions. This makes assembly take just minutes when you’re ready to eat.

How to Store It

Once you’ve made your glorious egg salad, pop it into an airtight container. Store it in the refrigerator. It will keep well for about 3-4 days. Give it a little stir before serving, as sometimes a little liquid can separate – that’s totally normal!

FAQs

Got questions? I’ve got (quick!) answers!

Can I use low-fat cottage cheese?

Yes, absolutely! Low-fat or fat-free cottage cheese works just fine in this recipe. The texture might be slightly different, but it will still be delicious and creamy.

What’s the best way to hard boil eggs?

Everyone has their method! I find steaming them works wonders for easy peeling, or you can do the classic bring-to-a-boil-then-turn-off-heat method. Cool them completely in ice water for best results.

What can I serve this cottage cheese egg salad on?

Oh, the possibilities! It’s amazing on toast, crackers, in a sandwich (of course!), scooped onto lettuce wraps, or even just enjoyed by the spoonful straight from the bowl! It’s also fantastic dolloped onto a green salad.

Ultra Creamy Cottage Cheese Egg Salad - A Healthy Twist on a Classic!

Egg salad is a timeless classic, but this recipe offers a way to make it even creamier and packed with extra goodness using a delightful cottage cheese secret. It's quick, easy, and perfect for lunches, picnics, or simple satisfying meals. Even those skeptical about cottage cheese are usually won over by the creamy texture it brings.

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Equipment

Medium-sized bowl
Spoon or spatula
Small food processor or blender Optional, for smoother cottage cheese base

Ingredients

0.67 cup Cottage cheese (140 g)
6 Large eggs Hard-boiled
5 tablespoons Finely chopped scallions/spring onion Use 5-6 tablespoons, use white and green parts
2 tablespoons Mayonnaise
1.5 teaspoons Dijon-style mustard Or to taste
0.33 teaspoon Fine sea salt And black pepper, to taste
0.33 teaspoon Red pepper flakes Optional

Instructions

First, you'll need your hard-boiled eggs ready. Once they're cooked and cooled, give them a good peel and then chop them up into bite-sized pieces. You can go for a fine chop or a chunkier texture – totally up to you! I usually aim for about a quarter-inch dice.
Next, grab a medium-sized bowl. Add your cottage cheese, mayonnaise, Dijon mustard, salt, pepper, and red pepper flakes (if you're using them) to the bowl. Give this a good stir until everything is nicely combined and looks smooth-ish. The cottage cheese will help create a wonderfully creamy base.
Now, gently fold in your chopped hard-boiled eggs and the finely chopped scallions. Use a spoon or a spatula and mix carefully so you don't totally mash the eggs. You want to coat everything in that delicious creamy sauce without turning it into a paste.
Give it a taste! Grab a spoon and take a little bite. Does it need more salt? More pepper? A little extra kick from the Dijon or red pepper flakes? Adjust the seasonings until it tastes perfect to you. Everyone's taste buds are different, so make it your own!
That's it! Your creamy cottage cheese egg salad is ready to enjoy. While you can dive in right away, I often find that egg salad tastes even better after chilling in the fridge for at least 20-30 minutes. This lets the flavors meld together beautifully.

Notes

Tips & Variations:
- Don't overmix when combining eggs and the creamy base.
- Always taste and adjust seasonings before serving.
- For an ultra-smooth base, blitz the cottage cheese in a food processor or blender before mixing.
- Hard boil eggs and chop scallions ahead of time for faster assembly.
- Use low-fat or fat-free cottage cheese if preferred.
- Serve on toast, crackers, in sandwiches, lettuce wraps, or scooped onto a green salad.
Substitutions & Additions:
- Swap mayonnaise for Greek yogurt or a mix of both.
- Add finely chopped chives, fresh dill, or parsley.
- Incorporate finely chopped celery, bell pepper, or sweet pickle relish/pickles for crunch.
- Add hot sauce or cayenne pepper for extra spice.
- A squeeze of fresh lemon juice or a splash of apple cider vinegar can brighten flavors.
- Optional additions include crispy crumbled bacon, diced avocado, or halved cherry tomatoes.
Storage:
- Store in an airtight container in the refrigerator for about 3-4 days.
- Stir before serving as some liquid separation is normal.