Creamy and comforting, but packed with extra protein and veggies, this cottage cheese egg salad will surprise you with how incredibly delicious it is! Fresh and filled with texture, this recipe is a healthier alternative to the classic, but without sacrificing the taste. A must-try!
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Why You'll Love This Recipe
- It's a more nutritious version of egg salad. It has veggies, high protein with the eggs and low-fat cottage cheese, and fresh herbs. Mayonnaise-free, this dish is low-carb, low-calorie, a healthier alternative but without lacking any deliciousness. I often also use Greek yogurt to lighten up mayonnaise and add protein like in this celery root remoulade and this salmon quinoa salad.
- This recipe is easy to make! It's great for meal-prep and versatile as you can eat it as-is, with crackers, on top of greens, in a wrap, on toast or in a sandwich.
- This cottage cheese egg salad is so satisfying and satiating. It's creamy, crunchy, and jam-packed with flavor. I love sneaking cottage cheese into recipes because of its excellent nutrient profile like in this crustless quiche.
Key Ingredients And Variations
- Hard boiled eggs: you can use extra egg whites and discard some of the yolks if you'd like. Make sure they're cooked, cooled down before chopping them. I used my veggie chopper cause I love it and makes the task so easy, but it's optional.
- Low-fat cottage cheese: I like to use a high-quality cottage cheese with small curds. You can use full fat too if you prefer the taste. Make sure any liquid has been drained. Using Greek yogurt in place or with it is an option too.
- Dijon mustard: this ingredient will bring some of that mayonnaise taste but without all the oil. It's a must!
- Fresh lemon juice: adding some acidity and brightness to a rich dish. It could be replace with a little vinegar.
- Smoked paprika: commonly used in egg salad, the paprika balances this recipe. And of course season with salt and pepper too.
- Chopped pickles: they bring such a great tangy flavor.
- Chopped red onion and chopped red bell pepper: they add crunch, vitamins and taste. They almost give this egg salad the illusion of a potato salad. You can use yellow or orange bell pepper instead. You could also use celery.
- Fresh dill and fresh chives: the fresh herbs are an essential add-on to elevate this recipe. Use more or less to taste.
How To Make cottage cheese egg salad
- Cook the eggs, cool them down, then peel them.
- Dice all the veggies.
Chop the eggs.
Stir together the cottage cheese and Dijon mustard.
Add the spices, veggies, herbs and stir.
Finally add the eggs and stir gently. Chill, serve and enjoy!
More Recipes with Cottage Cheese
If you love cottage cheese check these out!
Tips
- Use a good plain cottage cheese with small curds that isn't watery. Drain any liquid if needed.
- I highly recommend to chill the egg salad for at least 30 minutes. The flavors will meld beautifully.
- Use more or less lemon juice to taste. Same with salt and pepper as always.
- Leftovers can be stored refrigerated in an airtight container for up to 4 days.
Frequently Asked Questions
I like to use an egg cooker or the classic stove-top method where you'll place the eggs in a small pan, add cold water to fully cover the eggs, then bring to a low-boil, cover the eggs, then remove from the heat or keep on very low-heat. Cook for 10-12 minutes, then carefully transfer the eggs to a large bowl filled with ice and cold water to cool. Peel and use.
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Cottage Cheese Egg Salad
Equipment
- sharp knife
- veggie chopper optional
Ingredients
- ¾ cup low-fat cottage cheese
- 1 tablespoon Dijon mustard
- ½ teaspoon smoked paprika or more to taste
- 2 tablespoons fresh lemon juice or more to taste
- ¼ teaspoon black pepper more or less to taste
- ¼ teaspoon salt more or less to taste
- 8-9 hard boiled eggs
- 1 red bell pepper diced, about 1 cup
- 2 pickles finely diced, about ¼ cup
- ¼ red onion finely diced, about ¼ cup
- 1 tablespoon chopped fresh chives
- 1 teaspoon chopped fresh dill or more to taste
Instructions
- In a large bowl, stir together the cottage cheese and Dijon mustard until combined.
- Dice the red pepper, pickles, chop the red onion, fresh chives and dill. Chop the hard broiled eggs, and set aside.
- Add the veggies, smoked paprika, lemon juice, salt, pepper and herbs to the cottage cheese mixture and gently stir.
- Add the chopped eggs and stir gently until all coated. Adjust salt and pepper and lemon juice if needed. Cover, refrigerate for at least 30 minutes, then serve and enjoy!
Notes
- Chilling the egg salad is highly recommended for best taste.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
Anonymous says
Cindy says
THIS!
Literally the best egg salad I have ever had. I will be making this a ton over the summer. And, I am always looking for ways to up my protein! Looooove this salad!! So light, creamy, yummy and easy. Thanks P!
Priscilla Lawrence says
I'm so glad you love this recipe Cindy! Thank you so much!