Description
This Cottage Cheese Egg Salad is a creamy, protein-packed twist on the classic egg salad. Using cottage cheese adds a light texture and extra nutrition, while fresh dill and chives bring bright, herbaceous flavors. Perfect for sandwiches, wraps, or as a healthy side.
Ingredients
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8 large eggs
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¾ cup cottage cheese
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2 teaspoons Dijon mustard
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2–3 tablespoons fresh dill, chopped
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1½ tablespoons fresh chives, chopped
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1–2 tablespoons red onion, finely diced
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1 teaspoon lemon juice
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1 teaspoon garlic powder
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⅛ teaspoon salt, or to taste
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¼ teaspoon black pepper, or to taste
Instructions
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Cook the Eggs:
Place eggs in a saucepan and cover with water. Bring to a boil, then cover, remove from heat, and let stand for 10-12 minutes. Drain and cool eggs in ice water. -
Prepare Eggs:
Peel the cooled eggs and chop coarsely. -
Mix Salad:
In a large bowl, combine chopped eggs, cottage cheese, Dijon mustard, dill, chives, and red onion. -
Season:
Stir in lemon juice, garlic powder, salt, and black pepper. Mix well to combine. - Serve:
Chill for at least 30 minutes before serving to allow flavors to meld. Serve on bread, crackers, or greens.
Notes
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Adjust dill and chives to taste for more or less herb flavor.
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For a creamier texture, use full-fat cottage cheese.
- Great for meal prep and keeps well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American