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Cottage Cheese Egg Salad

Cottage Cheese Egg Salad

Cottage Cheese Egg Salad is a creamy, protein-packed twist on the classic recipe. Made with cottage cheese instead of mayo, it combines perfectly boiled eggs, fresh herbs, and a zesty mix of mustard and lemon juice for a light, flavorful dish. Perfect for sandwiches, salads, or snacks!
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Prep Time 5 minutes
Cook Time 15 minutes
resting time 2 minutes
Total Time 22 minutes
Servings: 3 people
Course: Salad
Cuisine: American
Calories: 176
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs
  • ¼ cup red onion diced small
  • ¼ cup cottage cheese
  • 2 teaspoon Dijon Mustard
  • 2 teaspoon lemon juice freshly squeezed
  • 1 tbps parsley leaves chopped
  • 1 tbps chives chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper ground

Equipment

  • Pot – For boiling the eggs.
  • Mini Food Processor
  • Grater – To grate hard-boiled eggs, celery, or other ingredients.
  • Whisk or Masher – For mixing and mashing eggs for the desired texture.

Method
 

  1. Start with perfect hard-boiled eggs by transferring them to an ice bath immediately after boiling. This simple method makes peeling the shells effortless and ensures smooth eggs every time.
  2. Grate your ingredients like eggs, celery, and lemon zest directly into the bowl using a grater or Microplane ribbon. This makes prep quick and easy, with no need for extra tools like knives or cutting boards.
  3. Blend the dressing for a smooth and creamy texture. Mix cottage cheese with lemon zest, juice, Dijon mustard, dill powder, salt, and pepper to create a flavorful base that even picky eaters will enjoy.
  4. Use the right tools to mix by opting for a whisk or potato masher instead of a fork. These tools save time and ensure even blending, giving your salad the perfect texture.
  5. Add crunch for balance by mixing in fresh celery or other crunchy vegetables. This enhances the flavor and texture, making your egg salad both delicious and satisfying.

Notes

If you prefer creamier, gummier egg yolks, boil the eggs for a shorter period of time, 8-10 minutes. 12 minutes of boiling time will produce classic hard-boiled eggs with a pale yellow, crumby yolk. Any cottage cheese will work in this recipe. I like Good Culture best. Depending on your preferences, chop the eggs as little or as large as you like. If you make this egg salad for sandwiches, smaller dice will work better.  Adjust the amount of lemon juice, mustard, and onion to your taste. I find 2 teaspoons each of lemon and mustard to create a nice balance with cottage cheese but add more if you're looking for a more distinct flavor.