This ricotta egg salad transforms ordinary egg salad into something extraordinary with creamy Italian cheese and fresh herbs. Perfect for sandwiches, wraps, or served over greens, this upgraded classic combines protein-packed eggs with smooth ricotta for the ultimate lunch that’s ready in just 20 minutes.
SERVES: 4 | PREP: 15 MIN | COOK: 12 MIN | TOTAL: 27 MIN
Ingredients
Main Components
| Ingredient | Amount |
|---|---|
| Large eggs | 8 |
| Whole milk ricotta cheese | 1/2 cup |
| Mayonnaise | 1/4 cup |
| Dijon mustard | 1 tablespoon |
| Fresh lemon juice | 1 tablespoon |
Flavor Builders
| Ingredient | Amount |
|---|---|
| Fresh dill, chopped | 2 tablespoons |
| Fresh chives, chopped | 2 tablespoons |
| Celery, finely diced | 1/4 cup |
| Red onion, minced | 2 tablespoons |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Paprika | 1/4 teaspoon |
Step-by-Step Instructions
Phase 1: Perfect Hard-Boiled Eggs (12 minutes)
Step 1: Fill a large saucepan with cold water until it’s about 2 inches deep. The cold start prevents cracking and makes peeling easier later.
Step 2: Gently place all 8 eggs in the saucepan using a slotted spoon. They should be covered by at least 1 inch of water.
Step 3: Turn heat to high and bring water to a rolling boil. You’ll see large bubbles breaking the surface rapidly.
Step 4: Once boiling, immediately cover the pan with a tight-fitting lid and turn off the heat completely. Don’t lift the lid during cooking.
Step 5: Set a timer for exactly 12 minutes. This timing gives you fully cooked yolks that aren’t chalky or greenish.
Step 6: While eggs cook, prepare an ice bath by filling a large bowl with ice cubes and cold water. This stops the cooking process instantly.
Step 7: When timer goes off, use a slotted spoon to transfer eggs directly into ice bath. Let them sit for 5 minutes minimum.
Phase 2: Preparing the Ricotta Base (5 minutes)
Step 8: In a medium mixing bowl, combine ricotta cheese and mayonnaise. Stir gently with a rubber spatula until completely smooth with no lumps.
Step 9: Add Dijon mustard and lemon juice to the ricotta mixture. The acid brightens flavors and cuts through richness.
Step 10: Whisk ingredients together until they form a creamy, pale yellow dressing. It should coat the back of a spoon smoothly.
Phase 3: Building the Ricotta Egg Salad (8 minutes)
Step 11: Tap each chilled egg on the counter and roll gently to crack the shell all over. Peel under running water for easier removal.
Step 12: Pat eggs completely dry with paper towels. Any water will dilute your creamy dressing.
Step 13: Chop eggs into 1/4-inch pieces using a sharp knife. Mix larger and smaller pieces for varied texture in every bite.
Step 14: Add chopped eggs to the ricotta dressing bowl. Fold gently with a spatula to avoid mashing the eggs.
Step 15: Stir in diced celery, minced red onion, fresh dill, and chives. The vegetables add crunch while herbs provide brightness.
Step 16: Season with salt, pepper, and paprika. Taste and adjust – you want balanced flavor without overwhelming the delicate ricotta.
Step 17: Fold everything together 10-15 times until ingredients are evenly distributed but eggs maintain some texture.
Step 18: Cover bowl with plastic wrap and refrigerate for 15 minutes before serving. This allows flavors to meld beautifully.
Safety Tip: Always refrigerate egg salad within 2 hours of preparation. Discard if left at room temperature longer.
Chef’s Notes
Ricotta Selection: Use whole milk ricotta for the creamiest texture in your ricotta egg salad. Low-fat versions can make the salad watery and less satisfying.
Egg Freshness: Slightly older eggs (7-10 days old) peel much easier than farm-fresh eggs. The pH change makes shells separate cleanly.
Make-Ahead Magic: This ricotta egg salad actually tastes better after 4 hours in the fridge as flavors develop and meld together.
Herb Flexibility: Can’t find fresh dill? Try basil, parsley, or tarragon. Each brings a unique flavor that complements the creamy ricotta beautifully.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 245 |
| Protein | 16g |
| Carbohydrates | 4g |
| Fat | 19g |
Creative Variations
Mediterranean Ricotta Egg Salad
Add 1/4 cup chopped kalamata olives, 2 tablespoons capers, and 1 teaspoon dried oregano. Serve in pita pockets with cucumber slices.
Spicy Sriracha Version
Mix 1 tablespoon sriracha into the ricotta base and top with crispy fried shallots. The heat pairs wonderfully with cooling ricotta.
Garden Vegetable Style
Fold in 1/4 cup each of diced bell peppers and cherry tomatoes. Add fresh basil instead of dill for an Italian twist. For more ricotta-based breakfast ideas, try our fluffy ricotta egg muffins.
Avocado Ricotta Blend
Mash 1 ripe avocado into the ricotta mixture for extra creaminess. Top with everything bagel seasoning. This pairs perfectly as filling for our gourmet ricotta egg sandwich.
Storage & Reheating
Refrigerator Storage: Keep ricotta egg salad in an airtight container for up to 3 days. The ricotta keeps it moister than traditional egg salad.
Freezing: Not recommended – the ricotta and mayonnaise separate when frozen, creating an unpleasant grainy texture.
Best Serving Temperature: Remove from fridge 10 minutes before serving. Slightly cool (not ice-cold) brings out the best flavors.
Leftover Tips: Stir in 1 tablespoon of fresh lemon juice or mayo if the salad seems dry after storage.
Troubleshooting Common Issues
Problem: Watery Ricotta Egg Salad
Solution: Drain ricotta in a fine-mesh strainer for 10 minutes before using. Pat eggs extremely dry after cooling. Add breadcrumbs (1 tablespoon) to absorb excess moisture.
Problem: Eggs Won’t Peel Cleanly
Solution: Ensure eggs are at least 7 days old. Add 1 teaspoon baking soda to boiling water. Peel under running water, starting from the wider end where the air pocket sits.
Problem: Bland Flavor
Solution: Ricotta egg salad needs more seasoning than regular egg salad. Add extra salt, a squeeze of lemon, or 1/4 teaspoon garlic powder. Let it sit 30 minutes for flavors to develop.
Problem: Too Rich or Heavy
Solution: Add 2 tablespoons of Greek yogurt to lighten the texture. Increase lemon juice to 2 tablespoons. Fold in extra fresh herbs for brightness.
Problem: Eggs Overcooked and Chalky
Solution: Reduce cooking time to 10 minutes for medium-boiled eggs. The immediate ice bath is crucial – never skip this step or yolks turn green and sulfurous.
Equipment Essentials
- Large saucepan with lid – For boiling eggs evenly
- Slotted spoon – Safely transfers eggs without breaking
- Medium mixing bowl – Combines ricotta mixture
- Sharp chef’s knife – Chops eggs cleanly
- Rubber spatula – Folds ingredients gently
- Fine-mesh strainer – Drains excess ricotta liquid
- Timer – Ensures perfect egg cooking
Shopping List
Dairy Section
- Whole milk ricotta cheese
- Mayonnaise
- Large eggs
Produce Section
- Fresh dill
- Fresh chives
- Celery
- Red onion
- Lemon
Pantry Items
- Dijon mustard
- Salt
- Black pepper
- Paprika
Success Secrets
1. Temperature Control: Cold eggs straight from the fridge are less likely to crack when placed in cold water. Never start with hot water.
2. The 12-Minute Rule: This precise timing creates yolks that are fully cooked but still creamy, not dry or crumbly in your ricotta egg salad.
3. Gentle Folding: Overmixing creates mushy eggs. Use 15-20 gentle folds maximum to maintain that satisfying chunky texture.
4. Fresh Herb Power: Add half the herbs to the mixture and reserve half for garnish. This creates layers of flavor and visual appeal.
5. Resting Time: Let your ricotta egg salad rest 15-30 minutes before serving. The ricotta absorbs flavors while keeping everything moist and creamy.
