Cottage Cheese Egg Salad

If we were hanging out in my kitchen right now, I would probably hand you a spoon and say just taste this Cottage Cheese Egg Salad real quick. It is the lunch I make when I want something creamy and cozy but not heavy, the sort of bowl I eat standing at the counter because I was only going to have a bite and then, well, here we are. I started making it during a heatwave when mayo felt a bit much and cottage cheese was sitting there being all chill in the fridge. My aunt used to bring proper egg salad to picnics, with dill and a little crunch, and this is like that memory got a lighter sweater. Also, yes, I have overcooked eggs and gotten that gray ring, and no, the world did not end.

Why I keep coming back to this

I make this when the day gets away from me and I need lunch that is actually food. It is protein packed, bright, and I can tweak it a dozen ways without thinking too hard.

My family goes a bit bananas for this because it is creamy without being oily, and it plays nice on toast. Plus, they get to pile on pickles. Sometimes I grumble that cottage cheese can be a touch watery, but blotting it on a paper towel sorted that, and honestly it is now second nature.

When I have friends over, I double it and set it out with crackers and crunchy veg. People scoop it like dip and I pretend that was the plan all along.

What you will need, give or take

6 large eggs
1 cup cottage cheese, small curd if you can find it (I sometimes use half Greek yogurt if I am in a hurry, totally fine)
1 to 2 teaspoons Dijon mustard, to taste
1 tablespoon lemon juice or a splash of white wine vinegar
1 small celery rib, finely chopped
2 tablespoons red onion or scallions, finely chopped (or a handful of chives if you want it gentler)
2 to 3 tablespoons chopped fresh dill or parsley
Salt and pepper
A pinch of paprika or chilli flakes, optional
1 small dill pickle, minced, optional but very good
1 teaspoon olive oil, optional for a silkier finish
Crusty bread or crisp lettuce leaves for serving

Notes on brands and swaps: my grandmother always insisted on a very specific mayo for egg salad, but honestly any decent Dijon works here and cottage cheese is cottage cheese. If all you can find is large curd, give it a quick blitz with a fork. If you are out of celery, cucumber seedless is a neat swap. And if lemons are hiding, a splash of pickle juice does the trick.

How I throw it together

Cook the eggs. Bring a saucepan of water to a gentle boil, lower the eggs in carefully, and simmer 10 to 11 minutes for firm yolks. Scoop them into ice water until cool enough to handle. If peeling drives you crackers, this Serious Eats peeling guide really helped me.
Prep the base. While the eggs cool, stir the cottage cheese with Dijon, lemon juice, a pinch of salt, and pepper in a mixing bowl. It will look a bit lumpy; do not worry. This is where I usually sneak a taste.
Chop the eggs. Peel, then chop the eggs into small chunks. I like a mix of sizes so it feels hearty. Add the eggs to the bowl.
Stir in the bits. Fold in celery, onion or scallions, herbs, and the pickle if using. If it looks too thick, drizzle in the olive oil or a splash of water. If it looks a bit weird at this stage, it always does, then it settles.
Taste and rest. Add more salt, more pepper, a wee extra lemon if you like it bright. Let it sit 10 minutes so the flavors get friendly. Or tuck it into the fridge for 30. Actually, I find it works better if it chills a touch before serving.

On second thought, if you only have 5 minutes, eat it straight away. Warm eggs and cool cottage cheese are oddly great together.

Notes from my messy notebook

Blot watery cottage cheese. Two paper towels, quick press, no drama.
Salt later. Eggs seem to soak up salt over time, so I season lightly first, then again before serving.
Mustard is the bridge. If you skip it, the salad tastes flatter. A tiny bit goes far.
Herb math. Dill is punchy, parsley is friendly, chives are mellow. Mix and match according to your mood.
Finely chop the onion. Big chunks boss everyone around.

A few riffs I tried

Curried picnic version: half teaspoon curry powder, golden raisins, and cilantro. Weird on paper, really good on bread.
Avocado green dream: mash in half a ripe avocado and add lime. Super creamy, a little rich, but oh yes.
Smoky cafe style: sweet paprika, a crumble of crisp bacon, and extra black pepper.
Jalapeño kick: minced jalapeño and a splash of hot sauce. Yall, it wakes lunch right up.
One miss: I tried diced apples once thinking crunch, but it went watery and sweet in a way that fought the mustard. Would not do again.

Gear I actually use

A medium saucepan with a lid for boiling eggs
A solid mixing bowl that does not skitter around the counter
A sharp knife and a small board
A fork for mashing and mixing, or a potato masher if you want it extra rustic

If you do not have a masher, the bottom of a sturdy glass does the job. And while a solid bowl is essential for me, I have mixed this in a food storage container with a spoon and it was fine, so there is that contradiction.

Storing it without fuss

Keep your Cottage Cheese Egg Salad in a sealed container in the fridge up to 3 days, maybe 4 if your fridge runs cold. For official guidance on cooked egg timing, the chart here is handy: FoodSafety gov egg storage. That said, in my house it never lasts more than a day, someone keeps spooning it form the fridge at midnight.

How we like to serve it

Spoon on buttered rye with lots of cracked pepper. Family tradition, Sunday afternoons, football humming in the background.
In lettuce cups with cucumber slices on the side. Very tidy, very crunchy.
On toast with sliced tomatoes and a shower of chives.
As a grain bowl topper with warm rice and a squeeze of lemon. I know it sounds odd, but it hits.
As a dip with crackers when people show up unannounced.

Things I learned the hard way

I once rushed the cooling step and regretted it because hot eggs turned the cottage cheese a bit loose. Let them cool until just warm.
I oversalted before chilling and came back to a too salty bowl. Season lightly, then adjust right before serving.
Big onion pieces taste raw and bossy after an hour. Mince them tiny, or rinse them briefly in cold water.
Too much lemon will make it taste like a cleaning spray. Start with a teaspoon, then add by drops.

FAQ I actually get

Can I skip the mustard
You can, but I do not recommend it. Even a half teaspoon ties the flavors together. If mustard is not your thing, try a little pickle brine for zip.

Which cottage cheese should I buy
Small curd gives a smoother texture. Low fat works, but whole milk tastes rounder. If curds are large, mash a bit with your fork. The Kitchn has a nice primer on herb chopping if texture is your worry, it helps the whole salad feel even: how to chop herbs.

Can I make it ahead
Yes. It keeps well for 2 to 3 days. I think this tastes better the next day, but give it a stir and a squeeze of lemon to wake it up.

Can I freeze egg salad
No, it separates and gets grainy. Fresh is best here.

What if I only have four eggs
No problem. Reduce the cottage cheese a bit and carry on. Or keep the cottage cheese the same for extra creamy, nobody will complain.

Is it kid friendly
Usually yes. Go lighter on onion and pepper. My niece calls it fluffy eggs, which is adorable.

Small digression before we wrap. The last time I made this, my neighbor knocked to borrow sugar and left with a bowl of egg salad instead, which is the sort of barter system I can get behind. Food makes the block friendlier; it just does.

When you make it, taste as you go. And if the first bite is good but not great, a pinch of salt and a wee squeeze of lemon are magic. Its lunch, not a test, so have fun with it.