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Creamy Cottage Cheese Egg Salad with boiled eggs and herbs, perfect for healthy lunches.

Cottage Cheese Egg Salad

A creamy and satisfying egg salad that swaps traditional mayo for cottage cheese, providing a high protein option that is both flexible and easy to prepare.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 250

Ingredients
  

Main Ingredients
  • 6 large hard boiled eggs, peeled and chopped Cook until yolks are set but not chalky.
  • 1 cup cottage cheese Small curd is preferred for smoother texture.
  • 2 tablespoons mustard Dijon or yellow mustard for flavor.
  • to taste salt and pepper Start light and adjust after mixing.
Optional Crunch
  • 1 stalk celery, diced Optional but recommended.
  • 1/4 cup pickles, diced Optional for additional flavor.
  • to taste fresh herbs (dill, chives, or parsley) Optional but adds brightness.

Instructions
 

Preparation
  1. Cook your eggs. Simmer them, then cool quickly in cold water to help with peeling.
  2. Chop the eggs into a mix of chunky and small bits.
  3. In a bowl, combine cottage cheese, mustard, salt, and pepper, and stir together.
  4. Fold in the chopped eggs and any optional ingredients like celery, pickles, or herbs.
  5. Taste and adjust seasoning as needed, adding more salt, pepper, or mustard.

Notes

Store in a tight container in the fridge. Stays tasty for up to 3 days. Stir before eating to refresh consistency.