Creamy Cottage Cheese Egg Salad (Printable)

Protein-packed creamy bowl with eggs, fresh vegetables, and herbs ready in under 30 minutes.

# 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 Steps:

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 under cold running water.
02 - Peel the cooled eggs and chop into bite-sized pieces.
03 - In a large mixing bowl, combine cottage cheese, Dijon mustard, lemon juice, salt, and pepper. Stir until creamy and thoroughly blended.
04 - Add chopped eggs, celery, red onion, chives, and parsley to the bowl. Gently fold to combine while maintaining chunky egg texture.
05 - Taste and adjust seasoning as desired. Optionally sprinkle smoked paprika over the top before serving.
06 - Serve chilled on whole-grain toast, lettuce leaves, or as a sandwich filling.

# Expert Advice:

01 -
  • The cottage cheese creates this incredible velvety texture while packing in extra protein
  • You can assemble it in under 25 minutes with ingredients you probably already have
  • It keeps beautifully for meal prep and actually tastes better the next day
02 -
  • Room temperature cottage cheese mixes much more smoothly than cold straight from the refrigerator
  • Do not skip the ice bath after boiling, it prevents that gray ring around the yolk
  • The salad needs at least 30 minutes of chilling time for flavors to properly meld together
03 -
  • Pat your chopped vegetables dry with paper towels to prevent the salad from becoming watery
  • Grate the onion instead of dicing if you want the flavor without the texture

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