Creamy Cottage Cheese Egg Salad (Printable)

Wholesome protein-packed salad with creamy cottage cheese, eggs, and fresh vegetables. Perfect for quick lunches.

# 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)

# 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 or green onions, and parsley. Gently fold together until evenly mixed, maintaining chunky egg texture.
05 - Taste and adjust seasoning as desired. Sprinkle smoked paprika over the top as an optional garnish.
06 - Serve chilled on whole-grain toast, lettuce leaves, or as a sandwich filling.

# Expert Tips:

01 -
  • The cottage cheese creates an incredibly creamy texture without needing heavy mayonnaise
  • Each serving packs 17 grams of protein that keeps you satisfied for hours
02 -
  • Overmixing turns this into mush, so fold everything together gently
  • The salad tastes significantly better after chilling for at least 30 minutes
03 -
  • Use a sharp knife for clean cuts through the eggs and vegetables
  • Let the salad sit 10 minutes before serving so flavors can develop

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