Cooking with Aubrey

Ricotta Egg Salad

Pasta, macaroni and egg salad are common contributions at the Memorial Day picnic. Often heavy with mayonnaise, this version of an egg salad relies on ricotta cheese for its creaminess. Along with the ricotta, a lemony flavor bursts forth with the addition of a gremolata. Gremolata is the trio of parsley, lemon zest and garlic. It is a good garnish combination to have in your repertoire. In this recipe, it highly flavors the egg salad. Serve this as a salad, on crackers or as the filling for sandwiches for a picnic lunch.

Ricotta Egg Salad


  • ½ cup parsley, finely minced
  • 2 Tbsp lemon zest, grated
  • 2-3 cloves garlic, minced
  • 6 hard boiled eggs, chopped
  • ½ tsp salt
  • ⅔ ricotta cheese
  • Crackers, pita chips or cucumber slices for serving


  1. Combine the parsley, lemon zest, and garlic in a small bowl.
  2. Place the eggs in a larger bowl and add half the gremolata, salt and ricotta. Mix well.
  3. Cover tightly and refrigerate until ready to serve.
  4. Serve the remaining gremolata as garnish.

Source: Mollie Katzen Vegetable Heaven

Aubrey Schultz

Aubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Read below for details about her training program for the Portsmouth Half Marathon in 2018.  Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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