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Cottage Cheese Egg Salad Recipe

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★★★★★

4.7 from 148 reviews

This Cottage Cheese Egg Salad is a fresh, creamy twist on the classic egg salad. Combining protein-rich cottage cheese with hard-boiled eggs, fresh herbs, and a tangy mustard-lemon dressing, this salad is a nutritious and satisfying meal or snack. It can be enjoyed on crusty bread or crisp lettuce leaves for a lighter option. The recipe is quick to prepare, versatile with simple ingredient swaps, and perfect for a healthy lunch or picnic.

Ingredients

Scale

Eggs and Dressing

  • 6 large eggs
  • 1 cup cottage cheese, small curd preferred (can substitute half with Greek yogurt)
  • 1 to 2 teaspoons Dijon mustard, to taste
  • 1 tablespoon lemon juice or a splash of white wine vinegar
  • Salt and pepper, to taste
  • 1 teaspoon olive oil, optional for silkier texture

Vegetables and Herbs

  • 1 small celery rib, finely chopped (or cucumber as substitute)
  • 2 tablespoons red onion or scallions, finely chopped (or a handful of chives)
  • 2 to 3 tablespoons chopped fresh dill or parsley
  • 1 small dill pickle, minced (optional but recommended)
  • A pinch of paprika or chili flakes (optional)

    • Serving Suggestions

    • Crusty bread or crisp lettuce leaves for serving

Instructions

  1. Cook the Eggs: Bring a saucepan of water to a gentle boil, carefully lower in the 6 large eggs, and simmer for 10 to 11 minutes until the yolks are firm. Transfer the eggs to ice water to cool completely, making peeling easier.
  2. Prepare the Base: While the eggs cool, combine the cottage cheese with Dijon mustard, lemon juice, a pinch of salt, and pepper in a mixing bowl. The mixture will be lumpy, which is expected. Taste and adjust seasoning as needed.
  3. Chop the Eggs: Peel the cooled eggs and chop them into small chunks, leaving a mix of sizes for heartiness. Add the chopped eggs to the cottage cheese mixture.
  4. Fold in Vegetables and Herbs: Add the finely chopped celery, red onion or scallions, fresh dill or parsley, and minced dill pickle if using to the bowl. If the mixture appears too thick, drizzle in the olive oil or a splash of water to loosen it. It may look uneven initially but will settle after mixing.
  5. Season and Rest: Taste the salad and add more salt, pepper, or lemon juice if desired. Let the salad sit for 10 minutes at room temperature or chill for about 30 minutes to meld the flavors. It can also be eaten immediately if short on time.
  6. Serve: Serve the egg salad on crusty bread or crisp lettuce leaves for a delicious, creamy, and protein-packed meal or snack.

Notes

  • If cottage cheese has large curds, gently blitz with a fork to create a smoother texture.
  • Celery can be swapped with seedless cucumber if unavailable.
  • If lemons are not available, a splash of pickle juice can provide the required acidity.
  • Use any decent Dijon mustard; no need for specialty brands.
  • The salad tastes better after chilling slightly but can be enjoyed warm.
  • Optional paprika or chili flakes add a subtle kick if desired.

Keywords: egg salad, cottage cheese, healthy salad, protein packed, easy recipe, quick lunch, low fat salad

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