Cottage Cheese Egg Salad

This Cottage Cheese Egg Salad is a creamy, protein-packed twist on the classic egg salad. The addition of cottage cheese not only enhances the texture but also boosts the protein content, making it a nutritious and satisfying option for breakfast, lunch, or a light snack. Whether you enjoy it on toast, in a sandwich, or with fresh veggies, this egg salad is both delicious and easy to make.

Why You’ll Love This Recipe

• High in protein and low in carbs for a healthy, filling meal
• Creamy texture with a light and fresh taste
• Quick and easy to prepare in under 15 minutes
• Versatile—serve it as a sandwich, wrap, or dip
• Great for meal prep and stays fresh in the fridge

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Hard-boiled eggs, chopped
• Cottage cheese (small curd works best)
• Dijon mustard
• Greek yogurt or mayonnaise
• Green onions, finely chopped
• Celery, finely chopped
• Fresh dill or parsley
• Salt and black pepper
• Lemon juice (optional, for brightness)
• Paprika (for garnish, optional)

Directions

this recipe

1. Boil and Chop the Eggs: Hard-boil the eggs, peel them, and chop them into small pieces.
2. Mix the Base: In a bowl, combine cottage cheese, Dijon mustard, and Greek yogurt (or mayo). Stir until smooth.
3. Add the Eggs & Veggies: Fold in the chopped eggs, green onions, celery, fresh dill, salt, and black pepper.
4. Season and Adjust: Add a squeeze of lemon juice for brightness and adjust seasoning as needed.
5. Serve: Enjoy on toast, in a sandwich, in lettuce wraps, or as a dip with crackers and veggies.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Total Time: 10 minutes

Variations

• Spicy Kick: Add a dash of hot sauce or red pepper flakes.
• Extra Creamy: Blend the cottage cheese before mixing for a smoother texture.
• Low-Carb Option: Serve in lettuce cups instead of bread.
• Avocado Boost: Mash in some avocado for extra creaminess and healthy fats.
• Crunchy Twist: Add chopped almonds or sunflower seeds for texture.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• No Reheating Needed: Serve chilled or at room temperature.
• Avoid Freezing: The texture may change if frozen.

FAQs

Is this egg salad healthy?

Yes! It’s high in protein, low in carbs, and packed with nutrients.

Can I make this dairy-free?

Yes, use dairy-free yogurt or mayo instead of cottage cheese.

What’s the best type of cottage cheese to use?

Small curd works best for a creamy consistency.

Can I blend the cottage cheese for a smoother texture?

Yes, blending it creates a smoother egg salad similar to traditional versions.

How do I make it more flavorful?

Add fresh herbs, a squeeze of lemon juice, or a pinch of garlic powder.

What’s the best way to serve this?

On whole-grain toast, in lettuce wraps, or with crackers and veggies.

Can I use soft-boiled eggs instead?

Hard-boiled eggs work best, but slightly soft yolks can add extra creaminess.

How do I prevent it from getting watery?

Use full-fat cottage cheese and drain any excess liquid before mixing.

Can I add other proteins?

Yes! Try mixing in shredded chicken or crumbled bacon.

What’s a good side dish for this?

Pair it with fresh fruit, a side salad, or roasted sweet potatoes.

Conclusion

Cottage Cheese Egg Salad is a fresh, creamy, and protein-packed twist on a classic. It’s easy to make, nutritious, and versatile enough for sandwiches, wraps, or dipping. Try this recipe today for a delicious and healthy meal option!

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