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Cottage Cheese Egg Salad

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A creamy, lighter take on classic egg salad, made with protein-packed cottage cheese for a bright and fresh flavor.

Ingredients

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  • 6 large eggs, hard-boiled and chopped
  • 1 cup small-curd cottage cheese (4% milkfat for extra creaminess)
  • 1 to 2 teaspoons Dijon mustard
  • 1 teaspoon lemon juice or pickle juice
  • 1 small celery stalk, finely diced
  • 2 tablespoons red onion or chives, finely chopped
  • 1 to 2 tablespoons fresh dill or parsley, chopped
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon paprika (optional), plus more to garnish
  • Salt and black pepper to taste

Instructions

  1. Place eggs in a saucepan and cover with cold water by about 1 inch. Add a small pinch of salt.
  2. Bring to a rolling boil, then lower to medium heat and simmer for 10–12 minutes.
  3. Transfer eggs to an ice bath for 5 minutes. Peel and chop the eggs into bite-size pieces.
  4. In a medium bowl, stir cottage cheese, Dijon, lemon or pickle juice, garlic powder (if using), salt, and pepper until creamy.
  5. Fold in chopped eggs, celery, onion or chives, and herbs. Taste and adjust salt, pepper, and acidity.
  6. Chill the salad for 15–30 minutes in the refrigerator (about 37–40°F) so the flavors blend and the texture sets.
  7. Sprinkle with paprika, then serve on toast, in lettuce cups, or as a classic sandwich with crisp greens.

Notes

For extra smoothness, pulse cottage cheese in a food processor for a few seconds. This salad is best served cold or cool.

Nutrition

Find it online: https://recipesunfolded.com/cottage-cheese-egg-salad/

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