Creamy Cottage Cheese Egg Salad (Print Version)

Protein-packed creamy salad with eggs, cottage cheese, and fresh vegetables

# 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)

# Step-by-Step Guide:

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 safe to handle.
02 - Peel the cooled eggs and chop into bite-sized pieces. Set aside for assembly.
03 - In a large mixing bowl, combine cottage cheese, Dijon mustard, lemon juice, salt, and pepper. Stir vigorously until mixture reaches a smooth, creamy consistency.
04 - Add chopped eggs, celery, red onion, chives (or green onions), and parsley to the bowl. Gently fold together using a spatula, ensuring eggs remain chunky and ingredients are evenly distributed.
05 - Taste the salad and adjust salt or pepper as needed. If desired, sprinkle smoked paprika over the top as a garnish before serving.
06 - Serve chilled on whole-grain toast, in lettuce cups, or as a sandwich filling. For added flavor, consider adding capers or chopped dill pickles.

# Expert Suggestions:

01 -
  • You get all the creaminess you want in egg salad but with way more protein and less guilt
  • The cottage cheese creates this incredible velvety texture that holds everything together beautifully
02 -
  • Overmixing turns this into mush so fold everything gently to keep those delicious egg chunks intact
  • The flavor develops beautifully after an hour in the fridge if you can resist eating it immediately
03 -
  • Room temperature cottage cheese blends more smoothly into the dressing than cold straight from the fridge
  • A pastry cutter makes quick work of chopping eggs into perfect bite-sized pieces

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