Looking for a fresh start this spring season? This cottage cheese egg salad is the perfect way to feel energized. It is creamy, filling, and so simple to make. You will love how light it feels for lunch.
It is 12pm and your hunger is growing. You want something nutritious and satisfying. This recipe delivers big flavor without any heavy mayonnaise. It is a total game changer for your midday routine.
Why You’ll Love This Recipe
This dish is a protein powerhouse for your body. Replacing mayo with cottage cheese adds a lovely creamy texture. It keeps you full much longer than traditional versions. This is a budget-friendly way to eat well.
It is perfect for your healthy reset goals. You only need a few basic pantry staples. The flavors are bright and very fresh. Your whole family will enjoy this simple swap.
Simple Method
Making this salad is incredibly easy for beginners. You just boil, peel, and mix everything together. There is no fancy equipment required here. Even if you cannot cook, you can do this. It comes together in just twenty minutes.
Ingredients You’ll Need
These fresh ingredients are likely already in your kitchen.
- 4 large hard-boiled eggs, peeled and diced
- 0.5 cup low-fat small-curd cottage cheese
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped fresh chives
- 0.25 teaspoon kosher salt
- 0.125 teaspoon ground black pepper
- 0.25 teaspoon smoked paprika
Step-by-Step Directions
- Hard boil the eggs for 10 minutes, cool in an ice bath, and peel.
- Dice the hard-boiled eggs into uniform 0.5-inch pieces.
- In a mixing bowl, whisk together the cottage cheese, Dijon mustard, salt, pepper, and paprika.
- Add the diced eggs and chopped chives to the bowl.
- Gently fold the ingredients together until the eggs are thoroughly coated.
- Garnish with additional paprika if desired and serve chilled.
Best Ways to Enjoy It
Serve this chilled on a thick slice of toasted sourdough. It is also wonderful inside crisp lettuce wraps. Add some sliced cucumber for extra crunch. Pack it into containers for easy weekday lunches. Sit by a sunny window and enjoy every bite.
Keep It Fresh
Store your leftovers in an airtight container. It stays fresh in the fridge for 3 days. Do not freeze this recipe as the texture changes. Give it a quick stir before serving again. This makes it perfect for meal prep sessions.
Tips for Best Results
- Use an ice bath for easy egg peeling.
- Don’t skip the smoked paprika for depth.
- Choose small-curd cottage cheese for a smoother texture.
- Chop chives finely for even flavor in every bite.
- Make the eggs the night before to save time.
- Add a squeeze of fresh lemon to brighten it.
Ways to Switch It Up
- Add diced celery for a classic crunch.
- Stir in sriracha for a spicy kick.
- Use everything bagel seasoning as a topping.
- Swap chives for fresh dill in the spring.
Common Questions
Does the cottage cheese taste strong?
No, it blends perfectly with the mustard. It just makes the salad extra creamy. You will mostly taste the savory eggs.
Can I use Greek yogurt instead?
Yes, you can use plain Greek yogurt. It will be a bit more tangy. Both options are high in protein.
I hope this simple lunch brings some sunshine to your week. It is a wonderful way to nourish your body during the fresh spring months. Happy cooking!
— Katie Wood
Ingredients
- 4 large hard -boiled eggs, peeled and diced
- 0.5 cup low -fat small-curd cottage cheese
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped fresh chives
- 0.25 teaspoon kosher salt
- 0.125 teaspoon ground black pepper
- 0.25 teaspoon smoked paprika
Instructions
- Hard boil the eggs for 10 minutes, cool in an ice bath, and peel.
- Dice the hard-boiled eggs into uniform 0.5-inch pieces.
- In a mixing bowl, whisk together the cottage cheese, Dijon mustard, salt, pepper, and paprika.
- Add the diced eggs and chopped chives to the bowl.
- Gently fold the ingredients together until the eggs are thoroughly coated.
- Garnish with additional paprika if desired and serve chilled.
