Cottage Cheese Egg Salad

Eggs – Place the eggs in a medium saucepan. Cover them with water, making sure the eggs are submerged by about an inch. Bring the water to a boil over medium-high heat. Once the water is boiling, reduce the heat and let the eggs simmer for about 9-10 minutes for hard-boiled eggs. Tips – I like my eggs with a slightly softer center so for me 8-9 minutes is good, if you like a more firm center go for the full 10 minutes. If you go over 10 minutes, you risk the yolks developing a gray/green hue from being overcooked. While the eggs are boiling, make the ice water bath (large bowl with ice cubes + water)and chop the veggies to get ahead.After boiling 9-10 minutes, remove the eggs from the boiling water using a slotted spoon and place them in an ice water bath for about 10 minutes. This stops the cooking and makes them cool enough to handle. helps them peel easily. Once cool, peel the eggs. Tip – If you crack/bang the bigger end of the egg on your counter or sink it’s said to peel easier because you can get the membrane and therefore peel it off in bigger sections, but I’ve tried all the tricks (old eggs, new eggs, brown and white eggs, vinegar in the water, etc.) and some eggs just peel easier than others. Dice the peeled eggs quite small and place them in a large mixing bowl.

Mix – To the mixing bowl with the diced eggs, add the cottage cheese, celery, green onions, mustard, salt, pepper, and stir to mix well. If the mixture isn’t as creamy as you’d like, add another spoonful of cottage cheese, or as desired.

Flavor – Taste the egg salad and as if desired, make any necessary flavor adjustments. If it tastes at all flat or boring, it likely needs more salt (or pepper too). If you like a bit more tang, you can add a little extra mustard or even a squeeze of lemon juice for brightness. Garnish with fresh herbs, or mix them into the egg salad, as desired. See the FAQs in the blog post for other flavoring options.

Serving – While you can serve the egg salad immediately, I like to serve it after it’s been chilled in the fridge for about 30-60 minutes. The one exception, if you’re serving it on a piece of toasted bread, the warmer freshly made egg salad is nice with warm toast. Otherwise, I like it chilled. Serve it on bread, crackers, toast, in wraps, over a bed of lettuce, with veggies spears, etc.