Creamy Cottage Cheese Egg Salad (Printer-Friendly)

Wholesome protein-rich salad with tender eggs and fresh vegetables

# What You'll Need:

→ Eggs

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

# How to Make It:

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 heat to maintain a gentle simmer. Cook for exactly 10 minutes for fully set yolks. Drain and transfer eggs to an ice bath or run under cold running water for 3-4 minutes to stop cooking and ease peeling.
02 - Once cooled, peel the eggs carefully. Pat dry with paper towels, then chop into 1/2-inch pieces. Set aside on a plate or cutting board.
03 - In a large mixing bowl, combine cottage cheese, Dijon mustard, and lemon juice. Whisk vigorously until smooth and thoroughly incorporated. Season with salt and pepper, tasting as you go.
04 - Add the chopped eggs, diced celery, red onion, sliced chives, and chopped parsley to the bowl. Using a rubber spatula, gently fold everything together just until combined. Take care not to overmix—you want distinct chunks of egg throughout, not a mashed texture.
05 - Taste the salad and adjust salt and pepper if needed. For a smoky finish and color contrast, lightly dust the top with smoked paprika. Serve immediately chilled on toasted whole-grain bread, nested in butter lettuce cups, or as a satisfying sandwich filling.

# Expert Advice:

01 -
  • The cottage cheese creates this incredible velvety texture while packing in way more protein than traditional mayo-based versions
  • You can prep everything in under 25 minutes and it keeps beautifully for lunch throughout the week
02 -
  • The cottage cheese creates a slightly thinner consistency than mayonnaise, so if you prefer it thicker, let it sit in a colander for 15 minutes to drain excess liquid
  • This salad actually tastes better the next day when all those flavors have had time to mingle in the fridge
03 -
  • For the smoothest texture, give the cottage cheese a quick whirl with an immersion blender before mixing with the other ingredients
  • If you only have small-curd cottage cheese, use slightly less and add a splash of Greek yogurt for extra creaminess

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