Egg Salad with Cottage Cheese and Herbs
Egg Salad with Cottage Cheese and Herbs is a delightful dish that promises a perfect blend of flavors and textures. This recipe is ideal for anyone seeking a light yet satisfying meal, perfect for lunch or a refreshing snack. The creamy cottage cheese complements the hearty eggs beautifully, while the fresh herbs add a burst of color and taste. It’s a dish that evokes nostalgia and warmth, reminiscent of family gatherings and picnics. With simple, wholesome ingredients and a straightforward preparation process, it’s truly a comfort food that anyone can enjoy.
Why You’ll Love This Recipe
This Egg Salad with Cottage Cheese and Herbs isn’t just delicious—it’s also incredibly easy to whip up! With minimal preparation time and a handful of ingredients, it’s perfect for busy days or lazy Sundays when you want something quick yet fulfilling. It’s packed with protein and incorporates fresh flavors, making it a crowd-pleaser. You’ll find that it’s not only nutritious but also versatile; you can enjoy it on its own, as a sandwich stuffing, or even as a dip for veggies.
Ingredients
- 1/4 cup cottage cheese: Creamy and rich, it adds a luscious texture to the salad.
- 4 large eggs: The star of this dish, providing protein and a heartiness that satisfies.
- 1 tablespoon chopped parsley: Fresh and vibrant, it brings an aromatic essence to the mix.
- 2 teaspoons lemon juice: A zesty kick that brightens the overall flavor profile.
- 1/4 teaspoon ground black pepper: Adds a subtle warmth and enhances the other flavors.
- 2 teaspoons Dijon mustard: This gives a tangy depth to the egg salad.
- 1 tablespoon chopped chives: Offers a mild onion flavor that complements the eggs beautifully.
- 1/4 cup finely diced red onion: Crisp and slightly sweet, adding crunch and flavor.
- 1/2 teaspoon salt: Essential for enhancing all the wonderful flavors in this recipe.
Step-by-Step Directions
Boil the Eggs: Begin by placing the eggs in a pot and covering them with water. Bring the water to a boil over high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 12 minutes.
Cool the Eggs: After 12 minutes, transfer the eggs to a bowl filled with ice water to cool them quickly. This process helps to prevent them from becoming overcooked.
Prepare Ingredients: While the eggs cool, finely dice the red onion and chop the parsley and chives. The fresh herbs will add vibrant color and fresh flavors to the salad.
Peel the Eggs: Once the eggs are cool enough to handle, peel them under running water to make the process easier.
Remove Yolks: Discard the yolks from 2 of the eggs (or save them for another recipe), then chop the remaining egg whites and the whole eggs into small pieces.
Blend the Cottage Cheese Mixture: In a blender or food processor, combine the cottage cheese, Dijon mustard, lemon juice, and the yolks from the two remaining eggs. Blend until the mixture is smooth and creamy.
Combine Ingredients: In a large bowl, mix together the chopped eggs, blended cottage cheese mixture, diced red onion, chopped parsley, chives, salt, and black pepper until all the components are well combined.
Serve: You can serve the Egg Salad with Cottage Cheese and Herbs immediately for a fresh taste, or cover and refrigerate for 30 minutes to let the flavors meld. This dish can be enjoyed on its own, spread on whole-grain bread, or served with crisp vegetables.
Store Leftovers: If you have any leftovers, store them in a sealed container in the refrigerator for up to three days.
Tips & Tricks
- For a creamier texture, use full-fat cottage cheese, but feel free to substitute low-fat or fat-free options if desired.
- Try adding a pinch of garlic powder or a dash of hot sauce to the mixture for an extra flavor kick.
- If you want additional crunch, consider mixing in finely diced celery or bell peppers.
Serving Suggestions & Pairings
Egg Salad with Cottage Cheese and Herbs is wonderfully versatile. Serve it as a sandwich filling for a quick lunch, or spoon it onto whole wheat crackers as an easy appetizer. Pair it with a fresh garden salad or vegetable sticks for a colorful meal. It’s perfect for brunch, picnics, or potlucks, bringing a touch of comfort food to any occasion.
Nutritional Information
Per serving (1/4 of the recipe):
- Calories: 210
- Protein: 14g
- Fat: 10g
- Carbohydrates: 16g
- Fiber: 2g
- Sugar: 3g
This dish offers a great balance of protein from the eggs and cottage cheese, fiber from the vegetables, and healthy fats, making it a nutritious addition to your meals.
Storing Tips & Variations
Leftovers can be stored in a sealed container in the fridge for up to three days. While this egg salad is delicious as is, feel free to experiment with different herbs and vegetables. Swap parsley and chives for dill or cilantro for a twist, or add avocado for extra creaminess. You might also consider using Greek yogurt instead of cottage cheese for a tangy flavor.
Conclusion
Egg Salad with Cottage Cheese and Herbs is a delightful, protein-packed dish that’s easy to prepare and perfect for any occasion. Whether it’s a family lunch or a picnic treat, this recipe is sure to become a favorite. Give it a try, and don’t hesitate to share your experiences or any personal touches you might add!
FAQs
Can I use different herbs?
Absolutely! Feel free to experiment with herbs like dill, basil, or cilantro for unique flavors.Is this recipe suitable for meal prep?
Yes, it stores well in the fridge for up to three days, making it a great option for meal prep.Can I make this egg salad vegan?
While egg and cottage cheese are key ingredients, you might try a tofu or chickpea salad with similar flavors for a vegan version.What can I serve this egg salad with?
It pairs wonderfully with whole grain bread, crackers, or fresh vegetables like cucumber and bell pepper.How do I make this recipe low-carb?
You can reduce the amount of cottage cheese or serve it in lettuce wraps instead of bread for a low-carb option.
Egg Salad with Cottage Cheese and Herbs
Ingredients
Main Ingredients
- 4 large large eggs The star of this dish, providing protein and heartiness.
- 1/4 cup cottage cheese Creamy and rich, it adds a luscious texture.
- 1 tablespoon chopped parsley Fresh and aromatic.
- 2 teaspoons lemon juice Adds a zesty kick.
- 1/4 teaspoon ground black pepper Enhances the other flavors.
- 2 teaspoons Dijon mustard Gives a tangy depth.
- 1 tablespoon chopped chives Offers a mild onion flavor.
- 1/4 cup finely diced red onion Crisp and slightly sweet.
- 1/2 teaspoon salt Essential for flavor enhancement.
Instructions
Cooking the Eggs
- Begin by placing the eggs in a pot and covering them with water. Bring the water to a boil over high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl filled with ice water to cool them quickly.
Preparing Ingredients
- While the eggs cool, finely dice the red onion and chop the parsley and chives.
- Once the eggs are cool enough to handle, peel them under running water.
- Discard the yolks from 2 of the eggs and chop the remaining egg whites and whole eggs into small pieces.
Mixing the Salad
- In a blender or food processor, combine the cottage cheese, Dijon mustard, lemon juice, and the yolks from the two remaining eggs. Blend until smooth.
- In a large bowl, mix together the chopped eggs, blended cottage cheese mixture, diced red onion, parsley, chives, salt, and black pepper until well combined.
Serving
- Serve the egg salad immediately or cover and refrigerate for 30 minutes to let the flavors meld.