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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