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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
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.
Keyword Cottage Cheese Egg Salad