Cottage Cheese Egg Salad Recipe
Cottage Cheese Egg Salad is a lighter, high-protein twist on classic egg salad. Chopped hard-boiled eggs get folded into creamy cottage cheese with a touch of mustard, lemon, and crunchy celery.
Ingredients
- Eggs hard-boiled
- Cottage cheese small curd is best
- Dijon mustard or yellow mustard
- Lemon juice or apple cider vinegar
- Celery finely chopped
- Red onion or green onion finely chopped
- Salt
- Black pepper
- Paprika optional
- Fresh dill chives, or parsley (optional)
- Garlic powder optional
- Crushed red pepper flakes or cayenne optional
Instructions
- Hard-boil the eggs, cool them in an ice bath, then peel. Chop them to your preferred texture—chunky for a heartier bite or smaller pieces for a smoother salad.
- In a bowl, add cottage cheese, mustard, lemon juice, salt, and black pepper. Stir well to combine. If you want it extra smooth and “classic egg-salad creamy,” mash the cottage cheese slightly with a fork before mixing.
- Add the chopped eggs, celery, and onion. Gently fold until everything is evenly coated.
- Taste and adjust: add a pinch more salt, an extra squeeze of lemon, or a little more mustard depending on how tangy you like it.
- Chill for 15–30 minutes if you have time (it gets better), then serve in a sandwich, stuffed into a pita, scooped with crackers, or piled into lettuce cups.
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