Creamy Cottage Cheese Egg Salad (Printable version)
Wholesome protein-packed salad with creamy cottage cheese, tender eggs, crisp vegetables, and fresh herbs ready in 22 minutes.
# What You'll Need:
→ Eggs
01 - 6 large eggs
→ Dairy
02 - 1 cup cottage cheese, preferably full-fat
→ Vegetables & Aromatics
03 - 2 stalks celery, finely diced
04 - 1/2 small red onion, finely diced
05 - 1/4 cup fresh chives or green onions, finely sliced
06 - 1/4 cup fresh parsley, chopped
→ Seasonings
07 - 1 tablespoon Dijon mustard
08 - 1 tablespoon lemon juice
09 - 1/2 teaspoon salt, adjust to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon smoked paprika, optional
# How to Prepare:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and cool eggs under cold running water until completely cooled.
02 - Peel the cooled eggs and chop them into bite-sized pieces. Set aside.
03 - In a large mixing bowl, combine cottage cheese, Dijon mustard, lemon juice, salt, and pepper. Stir until creamy and well incorporated.
04 - Add chopped eggs, celery, red onion, chives (or green onions), and parsley to the bowl. Gently fold together until evenly mixed, keeping the eggs chunky.
05 - Taste and adjust salt and pepper as needed. Optionally sprinkle smoked paprika over the top. Serve chilled on whole-grain toast, lettuce leaves, or as a sandwich filling.
# Expert advice:
01 -
- The cottage cheese creates this incredible velvety texture that coats every bite without feeling heavy like traditional mayonnaise-based salads
- You get a serious protein boost from both the eggs and cottage cheese, making it actually filling enough to power you through the afternoon
02 -
- Over-mixing will turn your egg salad into a mushy consistency, so gently fold until just combined and stop there
- Letting the salad rest in the refrigerator for at least 30 minutes transforms it from good to absolutely essential
03 -
- Room-temperature cottage cheese blends more smoothly into the dressing than cold straight from the fridge
- Use a sharp knife and wipe it between eggs to avoid messy, ragged edges on your chopped pieces