Description
This Cottage Cheese Egg Salad is a nutritious and creamy blend of boiled eggs, cottage cheese, celery, red onion, and fresh parsley, combined with mayonnaise and mustard for a flavorful twist on a classic egg salad. It is perfect for a light lunch, sandwich filling, or a refreshing side dish.
Ingredients
Scale
Eggs
- 4 large eggs
Dressing and Mix-ins
- 1 cup cottage cheese
- 1 tablespoon mayonnaise
- 1 tablespoon mustard
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
Instructions
- Boiling the Eggs: Fill a medium-sized saucepan with enough water to cover the eggs completely and bring it to a rolling boil over medium heat.
- Cook the Eggs: Once boiling, reduce the heat to low and cook the eggs for 10-12 minutes to achieve hard-boiled eggs.
- Prepare Ingredients: While eggs cook, gather and measure out cottage cheese, chop celery, red onion, and parsley, and prepare mayonnaise, mustard, salt, and pepper for mixing.
- Cool the Eggs: Drain the hot water from the saucepan and cool the eggs in cold water to stop the cooking process.
- Peel and Chop Eggs: Gently crack and peel the eggs, then slice in half and chop the whites and yolks into small, uniform pieces.
- Combine Ingredients: Add chopped eggs and cottage cheese into a large mixing bowl along with chopped celery, red onion, parsley, mayonnaise, mustard, salt, and pepper.
- Mix the Salad: Fold all ingredients gently using a spatula to mix evenly without breaking up the eggs too much.
- Season to Taste: Taste and adjust seasoning with additional salt or pepper if desired.
- Chill: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Serve: Serve the cottage cheese egg salad chilled as a side dish or as a sandwich filling on bread.
Notes
- Ensure eggs are fully cooled before peeling to prevent tearing the whites.
- Chop ingredients uniformly for consistent texture and flavor distribution.
- Adjust the amount of mayonnaise or mustard based on your preferred creaminess and tanginess.
- Refrigerate the salad to enhance flavor integration and keep it fresh.
- This salad can be stored in an airtight container in the refrigerator for up to 3 days.
