California Egg Salad
A vibrant, creamy egg salad with olives and basil, served on fresh tomatoes and crisp lettuce—perfect for light, flavorful lunches or brunch gatherings.
Ingredients
Instructions
- Combine the hard-boiled eggs, cottage cheese, sliced black olives, crushed basil leaves, and salt in a bowl.
- Cover and chill the mixture for at least 30 minutes to allow flavors to meld.
- Cut each tomato into sixths almost to the edge to create a flower shape.
- Arrange romaine lettuce leaves on a serving platter and place the tomato flowers on top.
- Spoon approximately 3/4 cup of the egg salad onto the center of each tomato flower before serving.
Tips & Substitutions
For added creaminess, consider substituting half of the cottage cheese with Greek yogurt. You can also incorporate diced celery or green onions for extra crunch. If you prefer a spicier kick, try adding a dash of hot sauce. Remember to let the egg salad chill longer if possible, as this enhances the flavors even more, making it a delightful addition to any picnic or light lunch.
Serving Suggestions
Serve this California Egg Salad as a refreshing appetizer or light meal, perfect for a summer gathering. It pairs beautifully with romaine lettuce wraps or alongside a side of Cheese Hominy for a satisfying lunch. You can also serve it on whole-grain bread for a delicious sandwich option, making it versatile for any occasion.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The egg salad can be enjoyed cold, but if you prefer it warm, gently reheat it in a microwave in short increments, stirring frequently to avoid overheating. Avoid freezing, as the texture may change once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of California Egg Salad contains roughly 271 calories, with 22g protein, 25g carbohydrates, and 9g fat. It is an excellent source of vitamin C (46% of the Daily Value), protein (44% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1181mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this egg salad ahead of time?
Yes, you can prepare the egg salad a day in advance. Just make sure to keep it well-covered in the fridge to maintain freshness. Chilling it overnight allows the flavors to meld beautifully, making it even tastier when served the next day.
What can I substitute for cottage cheese?
If you're not a fan of cottage cheese, you can substitute it with plain Greek yogurt or even sour cream for a tangy flavor. Both alternatives will provide a similar creaminess while keeping the dish light and refreshing.
Is this recipe suitable for vegetarians?
Absolutely! This California Egg Salad is packed with protein from the eggs and cottage cheese, making it a great option for vegetarians. It's a healthy, satisfying dish that can be enjoyed as part of a vegetarian meal, so feel free to explore more vegetarian recipes to accompany it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).