Description
This cottage cheese egg salad is a protein-packed, creamy alternative to the classic mayo version. It’s light, flavorful, and perfect for sandwiches, wraps, or brunch boards.
Ingredients
8 large eggs
¾ cup cottage cheese
2 tsp Dijon mustard
2–3 tbsp fresh dill, chopped
1.5 tbsp fresh chives, chopped
1–2 tbsp red onion, finely diced
1 tsp lemon juice
1 tsp garlic powder
⅛ tsp salt
¼ tsp black pepper
Instructions
1. Place eggs in cold water, bring to a boil, cover, and let sit for 11 minutes. Cool in ice bath for 5 minutes, then peel.
2. Blend cottage cheese with mustard, lemon juice, garlic powder, salt, and pepper if smoother texture is preferred.
3. Stir in chopped dill, chives, and red onion.
4. Chop eggs and gently fold them into the cottage cheese mixture.
5. Adjust seasoning to taste and chill for 30 minutes before serving.
Notes
For chunkier texture, skip blending cottage cheese.
Best used within 3–4 days when stored in airtight container in fridge.
Try adding avocado, celery, or bacon for variations.
- Prep Time: 10 mins
- Cook Time: 11 mins
- Category: Salads
- Method: Mixing
- Cuisine: American