Why You’ll Love This Recipe

Light and Creamy: The combination of cottage cheese and mayonnaise creates a creamy texture without feeling too heavy.
Packed with Flavor: Fresh herbs like dill, chives, and parsley elevate the dish, bringing vibrant and aromatic notes to every bite.
Quick and Easy: This dish is easy to prepare, making it ideal for both busy weekdays and laid-back weekends.
Customizable: Feel free to adjust the herbs and seasonings to suit your taste, or add other ingredients like vegetables for extra crunch.

Ingredients

6 large hard-boiled eggs, peeled and chopped
1 cup cottage cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
Salt and pepper, to taste
Bread or crackers (optional)
Lettuce leaves (optional)
Fresh herbs for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Hard-Boiled Eggs: Boil the eggs, cool them, and peel. Chop the eggs into small pieces and set aside.
Mix the Egg Salad: In a large bowl, combine the chopped eggs, cottage cheese, mayonnaise, Dijon mustard, lemon juice, and chopped herbs. Stir until evenly mixed.
Season the Egg Salad: Taste the mixture and season with salt and pepper to your liking. Mix again.
Chill the Egg Salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Serve: Serve the egg salad on bread, crackers, or a bed of lettuce. Garnish with additional fresh herbs if desired.

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes

Variations

Herb Substitution: Use basil, tarragon, or oregano for a different flavor.
Lighter Version: Swap mayonnaise with Greek yogurt for a healthier alternative.
Add Vegetables: Finely chopped celery, red onion, or bell peppers can be mixed in for added crunch.

Storage/Reheating

Refrigeration: Keep the egg salad in an airtight container in the fridge for up to 3-4 days.
Freezing: Freezing is not recommended due to the texture of the cottage cheese and eggs.

FAQs

1. Can I use a different type of cheese?

Yes, you can substitute cottage cheese with ricotta or crumbled feta for a different taste.

2. Can I make this egg salad ahead of time?

Yes, it can be made a day ahead. Store it in the fridge until ready to serve.

3. Can I freeze the egg salad?

Freezing is not recommended as the texture may change upon thawing.

4. How long does the egg salad keep?

It will stay fresh in the refrigerator for 3-4 days.

5. Can I add more vegetables?

Yes, adding finely chopped celery, red onion, or bell peppers is a great way to enhance the flavor and texture.

6. Can I use low-fat cottage cheese?

Yes, you can use low-fat cottage cheese if you prefer a lighter version of the dish.

7. Can I use mustard other than Dijon?

Yes, yellow mustard or whole grain mustard can be used for a different flavor.

8. What is the best way to serve the egg salad?

It’s delicious on bread, crackers, or served in lettuce wraps for a low-carb option.

9. Can I add a spicy element to the salad?

A small amount of hot sauce or red pepper flakes can be added for a spicy kick.

10. Can I make this egg salad for a crowd?

Yes, the recipe is easily scalable to serve more people. Simply increase the quantities of each ingredient.

Conclusion

Egg Salad with Cottage Cheese and Herbs offers a fresh and creamy twist on the traditional egg salad. It’s quick, easy, and perfect for any occasion. The added cottage cheese provides a delightful creaminess while the fresh herbs brighten the flavor, making this egg salad a crowd-pleaser that is sure to become a staple in your recipe collection.

Egg Salad with Cottage Cheese and Herbs

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Egg Salad with Cottage Cheese and Herbs is a light and creamy twist on the classic egg salad, featuring protein-rich hard-boiled eggs, smooth cottage cheese, and vibrant fresh herbs. This quick and easy dish is perfect for picnics, brunches, or casual meals. The combination of flavors creates a refreshing, satisfying option that’s both delicious and versatile.

Author: Amy
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Salad, Side Dish
Method: No-Bake
Cuisine: American
Diet: Gluten Free

Instructions

Prepare the Hard-Boiled Eggs: Boil the eggs, cool them, and peel. Chop the eggs into small pieces and set aside.
Mix the Egg Salad: In a large bowl, combine the chopped eggs, cottage cheese, mayonnaise, Dijon mustard, lemon juice, and chopped herbs. Stir until evenly mixed.
Season the Egg Salad: Taste and season with salt and pepper to your liking. Mix again.
Chill the Egg Salad: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Serve: Serve the egg salad on bread, crackers, or a bed of lettuce. Garnish with additional fresh herbs if desired.

Notes

Herb Substitution: Feel free to use other herbs like basil, tarragon, or oregano for a different flavor.

Lighter Version: Swap out mayonnaise for Greek yogurt to create a healthier version of the egg salad.

Add Vegetables: For extra crunch and flavor, consider adding finely chopped celery, red onion, or bell peppers.