Creamy Cottage Cheese Egg Salad (Print Version)
Protein-rich blend of cottage cheese, eggs, and crisp vegetables ready in 22 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 Make It:
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 to the bowl. Gently fold together, keeping eggs 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, in lettuce leaves, or as a sandwich filling.
# Expert Advice:
01 -
- The cottage cheese creates the silkiest, most creamy texture without any heavy mayonnaise
- You get a whopping 17 grams of protein per serving while keeping it light and fresh
02 -
- Overmixing will turn your eggs into mush; fold everything together gently and stop as soon as combined
- The salad tastes best after resting for 30 minutes, allowing flavors to meld and develop
03 -
- Use a fork to mash some of the cottage cheese curds into a smoother base before mixing with chunky ingredients
- Toast your bread before assembling sandwiches to prevent sogginess