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Cottage Cheese Egg Salad

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 250
A creamy, protein-packed egg salad with cottage cheese and fresh herbs, perfect for a quick lunch or snack.

Ingredients

Eggs

  • 6 large hard-boiled eggs, peeled and chopped

Dairy

  • 1 cup cottage cheese (small curd preferred)

Condiments

  • 2 tablespoons mayonnaise (or Greek yogurt for lighter option)
  • 1 teaspoon Dijon mustard

Vegetables & Herbs

  • 2 green onions green onions, finely chopped (white and green parts)
  • 2 stalks celery stalks, diced small
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh chives, chopped

Spices & Seasonings

  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • to taste Salt and freshly ground black pepper
  • 1 teaspoon lemon juice

Optional Garnishes

  • 1/4 cup chopped fresh parsley (for color)
  • 2 tablespoons capers (for brininess)
  • 1/4 cup diced red bell pepper (for sweetness and crunch)

Instructions 

  • Boil eggs for 10 minutes, then transfer to an ice bath and cool for 5 minutes before peeling.
  • Mix cottage cheese, mayonnaise, and Dijon mustard until smooth. Adjust for tanginess if desired.
  • Chop celery, green onions, dill, and chives. Peel and roughly chop eggs, then fold into the mixture. Add herbs, spices, lemon juice, and optional garnishes. Mix gently.

Notes

Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Calories: 250kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: Cottage Cheese, Egg