Creamy Cottage Cheese Egg Salad (Printable Version)

Wholesome protein-packed salad with creamy cottage cheese, tender eggs, crisp vegetables and fresh herbs.

# What You Need:

→ Proteins

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, or to taste
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon smoked paprika (optional)

# Directions:

01 - Place eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately reduce to a gentle simmer. Cook for 10 minutes for hard-boiled eggs.
02 - Drain the hot water and transfer eggs to a bowl of ice water or run under cold running water for 2-3 minutes. Peel the cooled eggs and chop into 1/2-inch pieces.
03 - In a large mixing bowl, combine cottage cheese, Dijon mustard, lemon juice, salt, and black pepper. Whisk vigorously until the mixture reaches a smooth, creamy consistency.
04 - Add chopped eggs, diced celery, red onion, sliced chives, and parsley to the creamy base. Using a spatula, gently fold everything together until evenly distributed, maintaining some egg texture.
05 - Taste the salad and adjust salt or pepper as needed. Transfer to a serving bowl and sprinkle with smoked paprika if desired. Serve immediately on whole-grain toast, in lettuce cups, or chill for 30 minutes for enhanced flavor.

# Expert Advice:

01 -
  • The cottage cheese creates an incredibly creamy texture without needing heavy mayonnaise
  • Packed with 17 grams of protein per serving to keep you satisfied for hours
  • Comes together in just 22 minutes, most of which is hands-off time
02 -
  • Overcooking the eggs creates that dreaded gray ring around the yolk and a rubbery texture
  • Letting the salad rest for at least 15 minutes is absolutely essential for the flavors to marry
  • This keeps well for 3-4 days in the refrigerator, but the celery will soften over time
03 -
  • Room temperature cottage cheese incorporates more smoothly than cold straight from the refrigerator
  • Use the widest bowl you own when mixing—it's much easier to fold without crushing the eggs

Go Back