Cottage Cheese Egg Salad Recipe

Introduction

This Cottage Cheese Egg Salad is a creamy and refreshing twist on the classic egg salad. Combining protein-packed cottage cheese with zesty lemon and crunchy celery makes for a light yet satisfying meal or snack.

Ingredients

• 6 eggs
• 3 celery stalks (finely chopped)
• ½ cup cottage cheese
• 1 lemon (zest and juice)
• 2 teaspoons Dijon mustard
• ½ teaspoon dill powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Step 1: Place cold eggs into boiling hot water. Boil on medium heat for 12 minutes. Use a slotted spoon to remove the eggs from the boiling water, then place them in an ice bath. Once cooled, peel the eggs.
2. Step 2: To make the dressing, combine the cottage cheese, lemon zest and juice, Dijon mustard, dill powder, salt, and black pepper in a bowl. Whisk until well combined.
3. Step 3: Add the peeled hard-boiled eggs and finely chopped celery on top of the dressing. Use a fork to mash and mix everything until creamy and evenly combined.
4. Step 4: Serve the egg salad on its own, or enjoy it with crackers, bread, or mixed greens if desired.

Tips & Variations

• For extra freshness, add chopped fresh dill or chives instead of dill powder.
• Swap the celery with finely diced cucumber or bell peppers for a different crunch.
• If you prefer a smoother texture, blend the cottage cheese briefly before mixing.

Storage

Store the egg salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, and enjoy chilled. If it thickens in the fridge, you can mix in a splash of lemon juice or a small amount of water to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, preparing the egg salad a few hours ahead allows the flavors to meld. Just keep it refrigerated until ready to serve.

Is cottage cheese a good substitute for mayonnaise?

Absolutely. Cottage cheese provides creaminess with less fat and adds extra protein, making it a healthier alternative to mayonnaise in egg salad.

Cottage Cheese Egg Salad Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 629 reviews

This Cottage Cheese Egg Salad is a creamy, protein-packed twist on the classic egg salad. Combining the richness of hard-boiled eggs with the tanginess of cottage cheese, lemon, and Dijon mustard, it offers a fresh, flavorful, and healthy lunch or snack option. Finely chopped celery adds a crisp texture, while dill powder enhances the herbal note. Perfect served on its own, with crackers, bread, or over a bed of mixed greens.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Egg Salad

• 6 eggs
• 3 celery stalks (finely chopped)

Dressing

• ½ cup cottage cheese
• 1 lemon (zest and juice)
• 2 teaspoons Dijon mustard
• ½ teaspoon dill powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Boil the Eggs: Place cold eggs into boiling hot water. Boil on medium heat for 12 minutes to achieve hard-boiled eggs. Use a slotted spoon to carefully remove the eggs from the boiling water and immediately transfer them to an ice bath to cool and stop the cooking process. Once cooled, peel the eggs completely.
2. Prepare the Dressing: In a bowl, combine cottage cheese, freshly grated lemon zest, lemon juice, Dijon mustard, dill powder, salt, and black pepper. Whisk thoroughly until all ingredients are well incorporated and the mixture is smooth and creamy.
3. Combine Salad Ingredients: Add the peeled hard-boiled eggs and finely chopped celery to the dressing. Use a fork to mash and mix the ingredients together until the mixture is creamy but still has some texture from the eggs and celery.
4. Serve: Serve the cottage cheese egg salad on its own, or pair with crackers, bread slices, or a bed of mixed greens as desired for a refreshing and satisfying meal or snack.

Notes

• Use fresh eggs for best results when boiling and peeling.
• Adjust the amount of salt and pepper according to your taste preferences.
• Dill powder can be substituted with fresh dill if available for enhanced flavor.
• For a creamier texture, you may blend the cottage cheese slightly before mixing.
• This salad can be refrigerated for up to 2 days, stored in an airtight container.

Keywords: cottage cheese egg salad, healthy egg salad, low fat egg salad, protein packed salad, easy egg salad recipe, creamy egg salad, egg salad with cottage cheese