Cottage Cheese Egg Salad
This high-protein Cottage Cheese Egg Salad is a healthier take on the classic egg salad. Instead of mayonnaise, this recipe uses creamy cottage cheese, adding extra protein and a fresh, tangy flavor. Packed with fresh dill, chives, and Dijon mustard, it’s a delicious and nutritious dish that’s perfect for meal prep, sandwiches, or a light snack.
Why You’ll Love This Recipe
This recipe is a game-changer for egg salad lovers looking for a nutritious, protein-packed alternative. It’s easy to make, mayo-free, and filled with fresh flavors. Whether you serve it on whole grain toast, in a lettuce wrap, or as a dip for crackers, this egg salad is a versatile and satisfying meal option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 6 large eggs (hard-boiled)
- ½ cup full-fat cottage cheese (blended for a creamy texture)
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill (chopped)
- 1 tablespoon fresh chives (chopped)
- 2 tablespoons red onion (finely diced)
- 1 teaspoon lemon juice
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
Directions
- Hard boil the eggs by placing them in a saucepan with water. Bring to a boil, then turn off the heat, cover, and let sit for 11-12 minutes. Transfer to an ice bath for 5 minutes before peeling.
- Dice the eggs into small pieces.
- Blend the cottage cheese until smooth using a blender or immersion blender (optional).
- In a mixing bowl, combine the blended cottage cheese, Dijon mustard, dill, chives, red onion, lemon juice, garlic powder, salt, and black pepper.
- Gently fold in the chopped eggs until well combined.
- Serve chilled on toast, in a sandwich, or as a dip with crackers.
Servings and Timing
- Servings: 2-3
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
Variations
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for some heat.
- Avocado Blend: Mash half an avocado into the mixture for extra creaminess.
- Greek Yogurt Substitute: Swap some of the cottage cheese with Greek yogurt for a slightly tangier flavor.
- Crunchy Additions: Mix in diced celery or pickles for extra crunch.
Storage/Reheating
- Store in an airtight container in the refrigerator for up to 3 days.
- This egg salad is best enjoyed cold, so no reheating is necessary.
FAQs
1. Can I use low-fat or fat-free cottage cheese?
Yes, but full-fat cottage cheese provides the best creamy texture and flavor.
2. How do I make perfect hard-boiled eggs?
Place eggs in a saucepan with cold water, bring to a boil, turn off heat, cover, and let sit for 11-12 minutes. Transfer to an ice bath before peeling.
3. Can I use store-bought hard-boiled eggs?
Yes, pre-boiled eggs are a great time-saving option.
4. Do I have to blend the cottage cheese?
Blending creates a smoother, creamier texture, but you can skip this step if you don’t mind the curds.
5. What’s the best way to serve this egg salad?
Enjoy it on whole grain toast, in a lettuce wrap, as a dip with crackers, or in a sandwich.
6. Can I make this egg salad ahead of time?
Yes, it’s great for meal prep and keeps well in the fridge for a few days.
7. Is this egg salad gluten-free?
Yes, just be sure to serve it with gluten-free bread or crackers.
8. Can I add other herbs or seasonings?
Absolutely! Try parsley, basil, or a pinch of smoked paprika for a different twist.
9. Can I make this recipe dairy-free?
You can replace cottage cheese with dairy-free yogurt or mashed avocado for a similar creamy texture.
10. How long does this egg salad last in the fridge?
It stays fresh for up to 3 days in an airtight container.
Conclusion
This Cottage Cheese Egg Salad is a delicious, protein-packed twist on the classic egg salad. With fresh herbs and creamy cottage cheese, it’s both nutritious and satisfying. Whether you enjoy it in a sandwich, on toast, or with crackers, this easy recipe is perfect for a quick and healthy meal.
Print
Cottage Cheese Egg Salad
- Total Time: 22 minutes
- Yield: 2 - 3 servings
- Diet: Gluten Free
Description
This Cottage Cheese Egg Salad is a healthy, high-protein twist on the classic egg salad. Using creamy cottage cheese instead of mayonnaise, this recipe adds a fresh and tangy flavor while boosting the protein content. With the added flavors of dill, chives, and Dijon mustard, it’s a nutritious and delicious dish perfect for meal prep, sandwiches, or as a light snack.
Ingredients
- 6 large eggs (hard-boiled)
- ½ cup full-fat cottage cheese (blended for a creamy texture)
- 1 tsp Dijon mustard
- 1 tbsp fresh dill (chopped)
- 1 tbsp fresh chives (chopped)
- 2 tbsp red onion (finely diced)
- 1 tsp lemon juice
- ¼ tsp garlic powder
- Salt and black pepper, to taste
Instructions
1. Hard Boil the Eggs:
- Place eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat and cover. Let sit for 11-12 minutes.
- Transfer eggs to an ice bath for 5 minutes before peeling.
2. Blend Cottage Cheese:
- Blend the cottage cheese until smooth using a blender or immersion blender (optional for a creamier texture).
3. Mix Ingredients:
- In a large mixing bowl, combine the blended cottage cheese, Dijon mustard, dill, chives, red onion, lemon juice, garlic powder, salt, and pepper.
4. Add Eggs:
- Dice the boiled eggs into small pieces and gently fold them into the mixture. Stir until well combined.
5. Serve:
- Chill for a few minutes before serving on whole grain toast, in a sandwich, or as a dip with crackers. Enjoy!
Notes
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for some heat.
- Avocado Blend: Mash half an avocado into the mixture for extra creaminess.
- Greek Yogurt Substitute: Swap some of the cottage cheese with Greek yogurt for a slightly tangier flavor.
- Crunchy Additions: Mix in diced celery or pickles for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad, Snack, Meal Prep
- Method: No-Bake, Mixing
- Cuisine: American
