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Egg Salad Recipe With Cottage Cheese

A delightful twist on classic egg salad, combining the creaminess of cottage cheese with traditional flavors.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Course: Salad
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 large eggs - hard-boiled peeled, and chopped
  • 1 cup cottage cheese - for creaminess and protein
  • 2 tablespoons mayonnaise - adds richness
  • 1 teaspoon Dijon mustard - for a bit of tang
  • 1/4 cup celery - finely chopped for crunch
  • 1/4 cup red onion - finely chopped for flavor
  • Salt and pepper - to taste
  • 1 tablespoon fresh dill - optional for freshness

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Knife for chopping

Method
 

  1. Start by hard boiling the eggs.
  2. Place them in a pot, cover with water, and bring to a boil.
  3. Once boiled, transfer the eggs to an ice bath for about 5 minutes.
  4. Peel the cooled eggs under running water.
  5. Chop the eggs into bite-sized pieces.
  6. In a mixing bowl, add the chopped eggs, cottage cheese, mayonnaise, and Dijon mustard.
  7. Add the finely chopped celery and red onion to the mixture.
  8. Sprinkle salt and pepper to taste.
  9. If using, add the fresh dill and gently fold it into the egg salad.
  10. Let the salad chill in the refrigerator for at least 30 minutes before serving.

Notes

Serve on toasted bread, with pita chips, or over a bed of greens.