Looking for a delicious and easy-to-make salad recipe? Look no further than this Simple Cottage Cheese Egg Salad! Packed with flavor and perfect for any occasion, this salad is sure to become a staple in your meal rotation.

Why You’ll Love This Recipe?

Great flavors: The combination of creamy cottage cheese, hard-boiled eggs, and zesty seasonings creates a delicious and satisfying dish.
Quick prep time: With minimal ingredients and simple steps, this recipe can be whipped up in no time.
Perfect for meal prep: Make a batch of this salad ahead of time for a quick and convenient meal option throughout the week.

Ingredient Notes:

Cottage cheese: Adds creaminess and protein to the salad. Can be substituted with Greek yogurt.
Eggs: Provide a protein boost and hearty texture.
Scallions/spring onion: Add a fresh and oniony flavor to the salad.
Mayonnaise: Enhances creaminess and richness.
Dijon-style mustard: Adds a tangy kick to the dressing.
Fine sea salt, black pepper, and red pepper flakes: Seasonings that elevate the flavor profile of the salad.

Step-by-Step Instructions:

In a mixing bowl, combine cottage cheese, chopped eggs, scallions, mayonnaise, mustard, salt, pepper, and red pepper flakes.
Mix until well combined and adjust seasoning to taste.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Enjoy on its own or as a sandwich filling or topping for salads.

Helpful Tips:

For extra creaminess, add a dollop of Greek yogurt to the dressing.
Swap out the red pepper flakes for paprika for a milder heat.
Store the salad in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

Use freshly chopped scallions for the best flavor.
Don’t overmix the salad to maintain a chunky texture.
Serve the salad on a bed of greens for a lighter meal option.

Serving Suggestions:

Pair this Cottage Cheese Egg Salad with a side of crispy whole-grain crackers, fresh fruit, or a simple green salad. For a complete meal, serve with a cup of soup or a side of roasted vegetables.

Storage and Reheating Tips:

Store any leftovers in the refrigerator and consume within 3 days for the best taste and texture. To reheat, allow the salad to come to room temperature or gently warm in the microwave for a few seconds.

Frequently Asked Questions:

Can I use low-fat cottage cheese in this recipe? Yes, you can use low-fat cottage cheese for a lighter version of the salad.
How long will this salad last in the refrigerator? The salad can be stored in the refrigerator for up to 3 days.
Can I add other mix-ins to this salad? Feel free to customize the salad with additional ingredients like diced celery, bell peppers, or herbs.
Can I make this salad ahead of time? Yes, this salad is perfect for meal prep and can be made ahead of time for quick and easy meals.

Conclusion:

Try this Simple Cottage Cheese Egg Salad for a tasty and satisfying dish that’s perfect for any occasion. Whether you enjoy it for lunch, dinner, or as a snack, this salad is sure to become a favorite in your recipe collection. Share your feedback and enjoy!

Simple Cottage Cheese Egg Salad

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This Simple Cottage Cheese Egg Salad is a delicious and protein-packed dish perfect for a light lunch or snack. Creamy cottage cheese, hard-boiled eggs, and a flavorful mix of seasonings come together for a satisfying meal.

Author: Touria Elkoudssi
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Yield: 4 servings 1x
Category: Salads
Method: No-cook
Cuisine: Universal
Diet: Vegetarian

Ingredients

Scale

2/3 cup (140 g) cottage cheese
6 large eggs
5–6 tablespoons scallions/spring onion finely chopped
2 tablespoons mayonnaise
1 1/2 teaspoons Dijon-style mustard or to taste
1/3 teaspoon fine sea salt and black pepper to taste
1/3 teaspoon red pepper flakes

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Instructions

Boil Eggs: Place eggs in a pot, cover with water, bring to a boil, then simmer for 10 minutes. Cool, peel, and chop.
Mix Ingredients: In a bowl, combine cottage cheese, chopped eggs, scallions, mayonnaise, mustard, salt, pepper, and red pepper flakes. Mix well.
Chill: Cover the salad and refrigerate for at least 30 minutes before serving.