Cottage Cheese Egg Salad
A creamy, high-protein twist on classic egg salad made with cottage cheese instead of mayo. Light, fresh, and absolutely delicious.
Ingredients
- 6 large eggs hard-boiled and chopped
- ½ cup full-fat cottage cheese blended for creaminess
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons red onion finely diced
- 2 tablespoons fresh chives chopped
- 1 tablespoon fresh dill chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Boil the Eggs: Place eggs in a pot, cover with cold water, and bring to a boil. Turn off heat, cover, and let sit for 11-12 minutes. Transfer to an ice bath for 5 minutes, then peel and chop.
- Blend the Cottage Cheese: For a smooth texture, blend the cottage cheese until creamy. If you prefer chunkier texture, leave it as is.
- Mix the Dressing: In a large bowl, combine blended cottage cheese, Dijon mustard, lemon juice, red onion, dill, and chives. Mix well.
- Add the Eggs: Gently fold in the chopped eggs, then season with salt, black pepper, and garlic powder. Stir until well combined.
- Serve: Enjoy on toast, in a sandwich, with crackers, or in lettuce wraps.
Notes
- Storage: Store in an airtight container in the fridge for up to 3 days. Stir before serving if any liquid separates.
- Customization: Add diced celery for crunch, jalapeños for heat, or avocado for extra creaminess.
- Make It Dairy-Free: Swap cottage cheese for dairy-free yogurt, but note the texture and protein content will differ.