Cottage Cheese Egg Salad is a lighter and protein-packed twist on the classic egg salad, offering a creamy texture and a refreshing flavor. This recipe combines hard-boiled eggs with cottage cheese, pickles, and fresh herbs for a satisfying and healthy meal.
Why You’ll Love This Recipe
- High Protein: Cottage cheese adds a significant protein boost.
- Lighter Option: Uses cottage cheese instead of mayonnaise for a healthier version.
- Versatile: Perfect for sandwiches, salads, or as a dip.
Ingredients
Here’s what you’ll need to make Cottage Cheese Egg Salad:
- Hard-boiled eggs: Chopped, provides a protein-rich base.
- Pickles: Finely chopped, adds a tangy crunch.
- Celery stalk: Finely chopped, adds a crisp texture.
- Red onion: Finely chopped, adds a mild onion flavor.
- Dill: Finely chopped, adds a fresh, herbaceous note.
- Cottage cheese: Adds creaminess and protein.
- Dijon mustard: Adds a tangy flavor.
- Salt: Balances the flavors.
- Ground black pepper: Adds a touch of spice.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Cottage Cheese Egg Salad
Step 1: Prepare the Eggs
Make hard-boiled eggs on the stove, in an air fryer, or in an Instant Pot. Cool, peel, and chop the eggs to your desired size.
Step 2: Combine Ingredients
In a large bowl, add the chopped hard-boiled eggs, finely chopped pickles, celery, red onion, dill, cottage cheese, Dijon mustard, salt, and pepper.
Step 3: Mix and Chill
Gently stir to combine all ingredients. Chill in the refrigerator for 10 minutes, if time allows, or serve immediately.
Step 4: Serve
Serve on toast, in a sandwich, on lettuce, or as a dip with crackers or sliced vegetables.
Pro Tips for Making the Recipe
- Perfect Hard-Boiled Eggs: Use your preferred method to cook the eggs to your desired doneness.
- Finely Chop Ingredients: Finely chopped ingredients ensure an even texture.
- Chill Before Serving: Chilling allows the flavors to meld and enhances the taste.
How to Serve
- Sandwiches: Spread on toast or sandwich bread for a quick and healthy meal.
- Salad Topping: Serve on a bed of lettuce or mixed greens.
- Dip: Serve with crackers, sliced vegetables, or pita bread.
Make Ahead and Storage
Storing Leftovers
Refrigerate leftovers in an airtight container for up to 5 days. Do not freeze.
Make Ahead:
Refrigerate all salad ingredients tightly covered for up to 2 days. Combine before serving.
FAQs
Can I use a different type of mustard?
Yes, yellow mustard or whole grain mustard can be used.
Can I add other vegetables?
Yes, bell peppers, cucumbers, or spinach can be added.
Can I use a different type of cheese?
While cottage cheese is recommended for this recipe, ricotta cheese can be used as a substitute.
How do I make the eggs easier to peel?
Add a teaspoon of vinegar or baking soda to the water while boiling the eggs. Ice bath the eggs after cooking.
PrintCottage Cheese Egg Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-cook
Description
This Cottage Cheese Egg Salad is a light and protein-rich twist on a classic favorite. Made with hard-boiled eggs, cottage cheese, and a medley of crunchy vegetables and herbs, it’s a delicious and healthy option for sandwiches, salads, or snacks.
Ingredients
- 6 hard-boiled eggs, chopped
- 1/4 cup pickles, finely chopped
- 1 large celery stalk, finely chopped
- 3 tablespoons red onion, finely chopped
- 2 tablespoons dill, finely chopped
- 1 1/4 cups cottage cheese (2% used)
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Prepare Eggs: Make hard-boiled eggs on the stove, in an air fryer, or in an Instant Pot. Cool, peel, and chop to your desired size.
- Combine Ingredients: In a large bowl, add chopped hard-boiled eggs, pickles, celery, red onion, dill, cottage cheese, mustard, salt, and pepper.
- Mix and Chill: Gently stir to combine. Let chill in the fridge for 10 minutes, if time allows, or enjoy immediately.
- Serve: Serve on toast, in a sandwich, on lettuce, or dip with crackers or sliced veggies.
Notes
- Store: Refrigerate in an airtight container for up to 5 days. Do not freeze.
- Make Ahead: You can refrigerate all salad ingredients tightly covered for up to 2 days. Combine before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 126 kcal
- Sugar: 2g
- Sodium: 376 mg
- Fat: 2g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Fiber: 0.3 g
- Protein: 11 g
- Cholesterol: 194 mg