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.

Print
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Cottage Cheese Egg Salad Recipe

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  • Author: Evelyn
  • 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

Units Scale
  • 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

  1. 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.
  2. Combine Ingredients: In a large bowl, add chopped hard-boiled eggs, pickles, celery, red onion, dill, cottage cheese, mustard, salt, and pepper.
  3. Mix and Chill: Gently stir to combine. Let chill in the fridge for 10 minutes, if time allows, or enjoy immediately.
  4. 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

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