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Delicious Cottage Cheese Egg Salad.

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.
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes
Cuisine: American
Keyword: Cottage Cheese Egg Salad
Servings: 4 Servings

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.