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Cottage Cheese Egg Salad

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A creamy, protein-packed twist on classic egg salad made with cottage cheese for a lighter texture and tangy flavor, perfect for quick lunches or meal prep.

Ingredients

  • 6 large eggs
  • 1/2 cup cottage cheese (drained if watery)
  • 2 tablespoons mayonnaise (optional)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 cup celery, finely chopped
  • 2 tablespoons red onion or green onion, finely chopped
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon chopped fresh dill or parsley (optional)

Instructions

  1. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10–12 minutes.
  2. Transfer the eggs to an ice bath and cool completely before peeling.
  3. Chop the peeled eggs and place them in a mixing bowl.
  4. Add the cottage cheese, mayonnaise (if using), Dijon mustard, and lemon juice.
  5. Stir in the chopped celery, onion, salt, black pepper, and fresh herbs.
  6. Mix gently until combined but still slightly chunky.
  7. Refrigerate for at least 30 minutes before serving to allow flavors to blend.

Notes

  • Use low-fat cottage cheese for a lighter option.
  • Drain excess liquid from cottage cheese to prevent a watery texture.
  • Add paprika or curry powder for extra flavor.
  • Mix in diced pickles or bell peppers for added crunch.
  • Store in an airtight container in the refrigerator for up to 3 days.
  • Blend cottage cheese beforehand for a smoother consistency if desired.

Nutrition

Find it online: https://recipesbyliza.com/cottage-cheese-egg-salad/