Cottage Cheese Egg Salad

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This high-protein cottage cheese egg salad is loaded with fresh herbs, fresh flavor, and creamy texture—all without mayo. Just like classic egg salad, it makes the perfect make-ahead healthy snack or lunch, with a creamy cottage cheese dressing and the perfect crunch from celery and red onion.

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Prep Time5

Cook Time15

Total Time20

Servings: servings

Author: Molly

INGREDIENTS

10 large eggs
1 celery stalk finely diced
3 Tablespoons red onion finely diced
2 Tablespoons fresh dill chopped
2 Tablespoons fresh chives chopped
3/4 cup cottage cheese any kind (I used full fat)
1 Tablespoon lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon paprika
1 teaspoon kosher salt
Black pepper to taste
1 clove garlic

INSTRUCTIONS

Place the eggs in a pot and cover with water 1 inch above the eggs. Bring the water to a boil over high heat. Once boiling, turn off the heat and close the lid. Let the eggs cook in the hot water for 12 minutes. Transfer to an ice bath to cool. Once cooled, peel and chop the hard-boiled eggs into chunks or smaller pieces, depending on your desired texture.
10 large eggs
Add the eggs to a large mixing bowl with the celery, red onion, dill, and chives.
1 celery stalk, 3 Tablespoons red onion, 2 Tablespoons fresh dill, 2 Tablespoons fresh chives
Add the cottage cheese, lemon juice, dijon mustard, paprika, salt, and garlic to a blender and blend until smooth. Gently stir the dressing into the egg salad until coated. Taste and add more salt and pepper as desired. Serve right away with crackers, as a sandwich, in a wrap, or on top of salad or in lettuce wraps.
3/4 cup cottage cheese, 1 Tablespoon lemon juice, 2 teaspoons Dijon mustard, 1/4 teaspoon paprika, 1 teaspoon kosher salt, Black pepper to taste, 1 clove garlic

Notes

Cottage Cheese. For the creamiest texture, use full-fat cottage cheese. If you still want a high protein egg salad, but don't want mayo, use plain greek yogurt

More Herbs. Swap the dill and chives for green onions or parsley.

Hard Boiled Eggs. Check out the Ohio Poultry Association’s Hard Boiled Egg Guide. Tip: Fresh eggs can be hard to peel, so allow one week to 10 days in the refrigerator before making hard boiled eggs.

Store. Store leftover egg salad in an airtight container in the refrigerator for up to 4 days.

Nutrition

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