If you are looking for a fresh, creamy, and protein-packed dish to brighten up your mealtime, this Avocado Egg Salad with Cottage Cheese Recipe is an absolute winner. Combining the silky texture of ripe avocado with the tangy creaminess of cottage cheese and the hearty goodness of hard-boiled eggs, this salad brings all the flavors and textures together in perfect harmony. It’s easy to whip up, wonderfully satisfying, and perfect for sandwiches, wraps, or even just on its own for a nourishing snack. Trust me, once you try this recipe, it will become one of your favorite go-to salads for any occasion.
Ingredients You’ll Need
Every ingredient in this recipe is simple but essential, each adding a unique note to the overall taste, texture, and color of the salad. These fresh and wholesome items come together to create a perfect balance of creaminess, crunch, and zest that makes this dish truly unforgettable.
- 6 boiled eggs: The star protein, offering a creamy texture and rich flavor that anchors the salad perfectly.
- 1 cup cottage cheese: Adds a delightful tang and extra creaminess while keeping it light and healthy.
- 1 cup sliced celery: For a refreshing crunch that brightens each bite—make sure to use the inner small pieces for the best texture.
- 1/2 cup sliced green onions: Both white and green parts provide a mild onion flavor and a lovely pop of color.
- 2 avocados, peeled and diced: The creamy richness that makes this salad luxurious and satisfying.
- 1 tablespoon fresh-squeezed lemon juice: Tossed with the avocado to prevent browning and add bright citrus notes.
- Salt to taste: Essential for seasoning and enhancing the avocado flavor; I recommend Vege-Sal for a unique twist.
- Fresh-ground black pepper: For a hint of heat and depth.
- 1/2 cup mayo: Creates a luscious dressing that binds everything together.
- 1 tablespoon Dijon mustard: Adds a subtle tang and complexity; feel free to use your favorite mustard.
- 1 tablespoon fresh-squeezed lemon juice: Incorporated into the dressing for zesty brightness.
- 1/2 teaspoon dried dill weed: Infuses a gentle herbaceous note that complements the eggs beautifully.
- 1/2 teaspoon celery seed: Enhances the celery flavor and adds a lovely aromatic touch.
How to Make Avocado Egg Salad with Cottage Cheese Recipe
Step 1: Cook the Eggs
Begin by cooking six hard-boiled eggs using your preferred method. Whether you opt for a classic stovetop boil, a handy countertop egg cooker, or an Instant Pot, the goal is perfectly cooked eggs with firm whites and creamy yolks. Once cooked, rinse them with cold water and allow them to cool, as this step makes peeling far easier and results in a neater salad.
Step 2: Prepare the Cottage Cheese
While the eggs are cooling, place the cottage cheese in a fine-mesh strainer and rinse it under very cold water. This key step rinses away the excess salt and whey, resulting in a brighter flavor and creamier texture that won’t overwhelm the salad. Let it drain well before mixing it in.
Step 3: Whisk the Dressing
Next, combine the mayonnaise, Dijon mustard, fresh lemon juice, dried dill weed, and celery seed in a small bowl. Whisk everything together until you have a smooth, flavorful dressing that will coat the ingredients perfectly, adding richness and subtle herbal complexity without overpowering the delicate flavors.
Step 4: Slice the Veggies
Slice your green onions, using both the white and green parts for full flavor and color. Then, slice the celery, choosing the inner smaller pieces for a tender crunch that blends well without being too tough or fibrous.
Step 5: Prepare the Eggs
Once cooled, peel the eggs carefully and cut each one lengthwise into quarters. Then slice each quarter into smaller pieces for the perfect bite-sized chunks that meld beautifully into the salad texture.
Step 6: Dice the Avocados
Peel and dice your ripe avocados into chunks that offer creamy delight in every bite. Toss these immediately with fresh lemon juice to keep the vibrant green color and add a touch of bright citrus aroma. Don’t forget to sprinkle salt generously on the avocado for that extra depth of flavor.
Step 7: Combine the Main Ingredients
In a large bowl, combine the diced avocado, chopped eggs, drained cottage cheese, sliced celery, and green onions. Gently stir the ingredients to distribute them evenly while preserving their individual textures.
Step 8: Add the Dressing
Pour your prepared dressing over the salad mixture, starting with a small amount and gradually adding more until the salad reaches your preferred level of creaminess. Stir gently again to coat everything evenly, avoiding overmixing to keep the salad light and airy.
Step 9: Final Seasoning
Season the salad with fresh-ground black pepper and additional salt to taste. Adjust seasoning carefully, as the salad components already offer layers of flavor that you want to enhance rather than bury.
Step 10: Chill or Serve
Your avocado egg salad can be enjoyed immediately or chilled for an hour or two to allow the flavors to meld beautifully. It tastes even better after sitting in the fridge overnight, but I recommend consuming it within a day or so for the best freshness.
Step 11: Enjoy Your Creation
This versatile Avocado Egg Salad with Cottage Cheese Recipe is ready to be served in a variety of ways, depending on your mood and occasion.
How to Serve Avocado Egg Salad with Cottage Cheese Recipe
Garnishes
Sprinkle the salad with fresh chopped dill, a few extra green onion slices, or a pinch of smoked paprika to add visual appeal and introduce an extra hint of flavor. A few lemon zest curls can also brighten each bite and make for a stunning presentation.
Side Dishes
This salad pairs wonderfully with crisp lettuce leaves for a low-carb option, or alongside crunchy crackers and fresh veggies for a light, snackable appetizer. It also complements grilled meats or roasted vegetables perfectly for a wholesome meal.
Creative Ways to Present
You can serve this salad inside crisp lettuce wraps for a refreshing light meal, spoon it into Joseph’s Low-Carb Pita Bread for a satisfying sandwich, or roll it up inside a low-carb tortilla for a tasty wrap. It’s also fantastic layered on slices of toasted bread or multigrain baguette for brunch or lunch.
Make Ahead and Storage
Storing Leftovers
If you have any leftover avocado egg salad, store it in an airtight container in the refrigerator. Due to the avocado, the salad is best eaten within 24 hours to maintain its vibrant color and fresh flavor.
Freezing
This salad is not ideal for freezing because avocados and cottage cheese change texture when frozen and thawed. It’s best enjoyed fresh or refrigerated for short-term storage.
Reheating
Since this is a cold salad, reheating is not recommended. Serve it chilled or at room temperature to get the full taste and texture experience.
FAQs
Can I use regular yogurt instead of mayo for the dressing?
Yes, substituting yogurt for mayo will lighten the dressing but may alter the creaminess slightly. Greek yogurt works best if you want a thick texture with some tang.
What if I don’t have cottage cheese on hand?
You can try using ricotta or even creamy plain yogurt as a substitute, but cottage cheese gives this salad its signature texture and tang, so it’s best if you can keep it in your kitchen staples.
How do I keep the avocado from browning?
Tossing diced avocado with fresh lemon juice immediately helps prevent oxidation and keeps the salad looking fresh and green.
Is this salad suitable for meal prep?
Yes, it can be made ahead and stored overnight, but be sure to keep it in an airtight container and consume within a day for the best flavor and freshness.
Can I add other veggies to this salad?
Absolutely! Feel free to add diced cucumber, cherry tomatoes, or bell peppers to introduce new textures and flavors that complement the core ingredients.
Final Thoughts
This Avocado Egg Salad with Cottage Cheese Recipe is truly a delightful way to enjoy a creamy, nutritious, and satisfying meal that feels indulgent without any guilt. It’s perfect for busy days, elegant lunches, or whenever you need a quick yet impressive dish. I encourage you to try making this salad soon—you’ll find it brings so much joy and freshness to your table that you’ll keep coming back for more.
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Avocado Egg Salad with Cottage Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
Description
This Avocado Egg Salad with Cottage Cheese is a creamy, protein-packed twist on the classic egg salad. Combining the richness of ripe avocados and the tanginess of cottage cheese with perfectly cooked eggs, crisp celery, and green onions, all tossed in a flavorful mustard-dill dressing, it makes a nutritious and satisfying meal or snack. Perfect for sandwiches, lettuce wraps, or served chilled as a light salad, this recipe balances fresh textures and bright flavors for a delightful dish.
Ingredients
Eggs and Dairy
- 6 boiled eggs
- 1 cup cottage cheese, rinsed with cold water and drained
- 1/2 cup mayo
Vegetables
- 1 cup sliced celery (inner small pieces preferred)
- 1/2 cup sliced green onions (white and green parts)
- 2 avocados, peeled and diced
Seasonings and Dressing
- 1 T fresh-squeezed lemon juice (for tossing avocados)
- Salt to taste (for salting avocado, preferably Vege-Sal)
- Fresh-ground black pepper and salt to taste for seasoning finished salad
- 1 T Dijon mustard (or preferred mustard)
- 1 T fresh-squeezed lemon juice (for dressing)
- 1/2 tsp dried dill weed
- 1/2 tsp celery seed
Instructions
- Cook the Eggs: Use your preferred method to cook six hard-boiled eggs. After cooking, rinse the eggs with cold water and let them cool completely to make peeling easier.
- Prepare Cottage Cheese: While the eggs cook and cool, place 1 cup of cottage cheese into a fine-mesh strainer. Rinse with very cold water to reduce saltiness and let it drain thoroughly.
- Make the Dressing: In a bowl, whisk together the mayonnaise, Dijon mustard, 1 tablespoon fresh lemon juice, dried dill weed, and celery seed until smooth and blended.
- Slice Vegetables: Slice the green onions, including both white and green parts, and slice the celery into small pieces, ideally using the inner tender parts for best texture.
- Prepare Eggs for Salad: Once eggs are cooled, peel them and cut each egg lengthwise into quarters, then slice the quarters into bite-sized pieces suitable for the salad.
- Dice the Avocado: Peel the avocados and dice them into small chunks. Toss the diced avocado in a large bowl with 1 tablespoon of fresh lemon juice and a generous pinch of salt or Vege-Sal to prevent browning and add flavor.
- Combine Salad Ingredients: Add the chopped eggs, drained cottage cheese, sliced celery, and green onions to the bowl with the avocado. Gently stir to combine all the main ingredients without mashing the avocado.
- Add Dressing: Pour the prepared dressing over the combined ingredients and gently stir again until all pieces are evenly coated. Adjust the amount of dressing to your liking if you prefer a less creamy salad.
- Season to Taste: Season the salad with additional salt and fresh-ground black pepper according to your preference for a balanced flavor.
- Chill or Serve: You may serve the salad immediately or chill it in the refrigerator. The flavors meld beautifully after chilling and it tastes great even after overnight refrigeration.
- Serving Suggestions: Serve the egg salad over a bed of lettuce, in lettuce wraps, inside low-carb pita bread, wrapped in a low-carb tortilla, regular sandwich bread, or enjoy it straight from the bowl.
Notes
- Rinsing the cottage cheese removes excess salt and improves texture for the salad.
- Using fresh lemon juice on the avocado prevents browning and adds brightness.
- Start adding the dressing gradually to avoid making the salad too wet, especially if you prefer less mayo.
- The salad keeps best when refrigerated and is recommended to consume within one day for optimal freshness.
- Feel free to customize mustard choice and herb quantities to suit personal taste.
