Hey y’all! If you’re craving a creamy, protein-packed lunch that’s both satisfying and healthy, you’ve got to try my Best Cottage Cheese Egg Salad. This delicious twist on the classic is tangy, fresh, and ideal for meal prep, lunchboxes, or even a light dinner. With its rich texture and zesty flavor, this egg salad is bound to become a staple in your kitchen. Ready to whip up something wholesome and tasty? Let’s get cooking!
Why You’ll Love This
- Protein Powerhouse: Loaded with eggs and Cottage Cheese to fuel your day.
- Creamy & Dreamy: The Cottage Cheese adds a rich, velvety texture without weighing it down.
- Quick & Easy: Ready in under 20 minutes—perfect for busy days!
- Versatile: Enjoy it as a sandwich, salad, or snack with crackers.
- Light & Healthy: Lower in fat than traditional mayo-based egg salads.
Ingredients
- 6 large eggs
- 1/2 cup small-curd Cottage Cheese
- 2 tablespoons plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 2 green onions, thinly sliced
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup celery, finely diced
Directions
Step 1: Boil the Eggs
- Place the eggs in a medium saucepan and cover with cold water by 1 inch.
- Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10 minutes.
- Drain and transfer eggs to an ice water bath for 5 minutes. Peel and chop.
Step 2: Prepare the Salad Base
- In a large mixing bowl, combine Cottage Cheese, Greek yogurt, and Dijon mustard.
- Stir in garlic powder, dill, salt, and pepper until smooth.
Step 3: Mix It Up
- Add chopped eggs, celery, and green onions into the creamy base.
- Gently fold everything together until well combined (be careful not to mash the eggs too much).
Notes
- Use small-curd cottage cheese for the smoothest texture.
- Let the egg salad chill for 30 minutes to allow flavors to meld (if you have time!).
- For a tangier flavor, add a splash of lemon juice or a pinch more mustard.
Variations
- Herby Boost: Stir in chopped fresh parsley, chives, or basil for extra flavor.
- Avocado Twist: Replace half the cottage cheese with mashed avocado for creaminess and healthy fats.
- Spicy Kick: Add a dash of hot sauce or a sprinkle of smoked paprika for heat.
Required Equipment
- Medium saucepan
- Mixing bowl
- Knife and cutting board
- Measuring spoons and cups
- Mixing spoon or spatula
Storage Instructions
Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, and do not freeze, as eggs and cottage cheese may become watery after thawing.
Serving Suggestions
- Serve on toasted whole grain bread with leafy greens for a satisfying sandwich.
- Spoon over fresh salad greens for a light, protein-rich lunch.
- Enjoy as a dip with crunchy crackers or veggie sticks at your next picnic or gathering.
Pro Tips
- Peel boiled eggs under cool running water for easier shell removal.
- Chop eggs while slightly warm for a creamier salad texture.
- Use fresh dill and green onions for the brightest flavor.
FAQ
- Can I use fat-free cottage cheese?
- Yes! It works well, but the salad will be slightly less creamy. Full-fat or low-fat cottage cheese offers the best texture.
- How can I make this salad ahead?
- Prep up to 2 days in advance, keeping it tightly covered in the fridge. Stir well before serving.
- Is this recipe gluten-free?
- Yes, it is gluten-free—just serve it with gluten-free bread, crackers, or veggies.
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients
- 6 large eggs
- 1 cup low-fat cottage cheese
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh chives or green onions
- Salt and freshly ground black pepper, to taste
Instructions
-
1Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer eggs to an ice bath and let cool.
-
2Peel the cooled eggs and chop them roughly.
-
3In a large mixing bowl, combine the cottage cheese, mayonnaise, and Dijon mustard. Stir well until smooth.
-
4Add the chopped eggs, celery, red onion, and chives to the bowl. Gently fold everything together until well combined.
-
5Season the salad with salt and freshly ground black pepper to taste. Serve chilled or at room temperature on bread, lettuce leaves, or crackers.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
180 caloriescal
Protein:
15gg
Fat:
10gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
4gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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