Cottage Cheese Egg Salad (High-Protein, No Mayo)
Hey there! So, I have this awesome recipe for you that’s been a bit of a game-changer in my kitchen. It’s a Cottage Cheese Egg Salad, but hold the mayo! I started making this when I was on a protein kick and didn’t want to lug out the mayo jar. Honestly, it was a happy accident that stuck around. And who knew cottage cheese could be such a hero? (Not me, but now I do!)
Why You’ll Love This Salad!
I whip this up when I need a quick, satisfying meal that keeps me full without the blah feeling (you know what I mean). My kids, who usually give the side-eye to anything I try to sneak past them, devour this without question. Maybe it’s the creamy texture or the zing of the mustard—who knows, but it works! Once, I even forgot the lemon juice, and you know what? It still tasted fab, though I do prefer it with that citrusy kick.
What You’ll Need
- 6 large eggs, hard-boiled (I sometimes swap with duck eggs—so rich!)
- 1 cup cottage cheese (any brand that’s on sale, really)
- 1 tablespoon Dijon mustard (or whatever mustard you’ve got in the fridge)
- 1 tablespoon lemon juice (fresh is best, but bottled works in a pinch)
- Salt and pepper to taste (my grandma was a fan of pink Himalayan, but any salt will do)
- Optional: chopped fresh herbs like dill or chives
Let’s Get Cooking
- First off, peel those hard-boiled eggs. I know, it’s a chore, but I promise it’s worth it. Give them a rough chop or go all fancy with an egg slicer.
- In a bowl, mix together the cottage cheese, mustard, and lemon juice. This is where I usually sneak a taste, you know, for quality control. Don’t worry if it looks a bit weird at this stage—it always does, but trust the process.
- Gently fold in the chopped eggs, trying to avoid mashing them too much (unless you like it that way, then mash away!).
- Season with salt and pepper. On second thought, you might want to wait until after you’ve tasted it because sometimes the cottage cheese is already salty enough.
- If you’re feeling fancy, toss in some herbs. I love the pop of green they add!
Some Notes I Jotted Down
Okay, so I once tried this with Greek yogurt because I ran out of cottage cheese; it wasn’t my best idea. It was edible, just not as mind-blowingly good. Stick with cottage cheese if you can. Also, it’s better to chill this salad for a bit before serving, but if you’re impatient like me, diving in right away is perfectly fine too.
Playing Around with Variations
Once, I mixed in some crumbled feta, thinking it would be brilliant. Well, it was a bit too much cheese (if that’s even a thing), so maybe skip that. I also tried adding curry powder—I thought I was a genius, but the kids disagreed. Stick to dill and chives for a safer bet.
Equipment (Or What To Do Without It)
If you don’t have an egg slicer, no worries! A sharp knife works perfectly fine. And if you’ve got a food processor, it can help mix everything super smooth, but honestly, I just use a fork and call it a day.
How to Store This (If You Even Need To)
Pop it in an airtight container and refrigerate. It should last for 2-3 days, though honestly, in my house, it never lasts more than a day because we keep going back for seconds (or thirds).
Ideas for Serving
This salad is great on its own, but I love it on a slice of rye bread or stuffed into a pita. And if you’re feeling adventurous, it’s a fab filling for lettuce wraps!
Couple of Pro Tips
Don’t rush peeling the eggs; I once tried to speed through and ended up with more shell bits than egg in the bowl. Also, make sure the eggs are completely cooled before mixing in—they hold their shape better.
FAQs—Because I Get These A Lot!
- Can I use low-fat cottage cheese? Sure thing! I’ve done it, and it’s still tasty, though I think the full-fat version gives a creamier texture.
- What’s the best way to hard-boil eggs? Honestly, I just bring them to a boil, cover, and let them sit for about 10 minutes. Then into an ice bath they go! But everyone’s got their own method.
- Is this recipe kid-friendly? My kids love it! But every kiddo is different. Maybe let them help with the mixing—it might make them more excited to eat it.
