Creamy Cottage Cheese Egg Salad (Printable)
Protein-rich salad combining creamy cottage cheese with chopped eggs, crunchy vegetables, and fresh herbs for a satisfying meal.
# What You 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
# Directions:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and cool eggs under cold running water.
02 - Peel the cooled eggs and chop them into bite-sized pieces.
03 - In a large mixing bowl, combine cottage cheese, Dijon mustard, lemon juice, salt, and pepper. Stir until creamy and well mixed.
04 - Add chopped eggs, celery, red onion, chives or green onions, and parsley to the bowl. Gently fold to combine, ensuring the eggs remain chunky.
05 - Taste and adjust seasoning as needed. Sprinkle smoked paprika over the top before serving if desired.
06 - Serve chilled on whole-grain toast, lettuce leaves, or as a filling for sandwiches.
# Expert Tips:
01 -
- The cottage cheese creates an incredibly creamy texture while packing in extra protein
- Everything comes together in just over 20 minutes with barely any active cooking time
02 -
- Over-mixing turns the texture into something closer to a puree instead of a satisfying chunky salad
- This salad tastes even better after chilling for an hour, giving flavors time to meld
03 -
- Use a pastry blender to chop eggs quickly and evenly into uniform pieces
- Let the salad rest for at least 15 minutes before serving to let flavors marry