Description

A fresh and healthy twist on classic egg salad, this Cottage Cheese Egg Salad combines creamy cottage cheese with chopped hard-boiled eggs and crisp veggies for a light yet satisfying meal. Flavored with tangy Dijon mustard, lemon juice, and fresh herbs, it’s perfect for sandwiches, wraps, or served over greens.

Ingredients

Scale

8 hard-boiled eggs, roughly chopped
¼ cup red onion, diced
1 medium carrot, finely diced
1 celery stalk, finely diced
¾ cup cottage cheese
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon chopped chives
2 tablespoons chopped parsley
Salt and pepper, to taste

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Instructions

In a large bowl, combine chopped eggs, red onion, carrot, and celery.
Add cottage cheese, Dijon mustard, and lemon juice. Stir gently to combine.
Mix in chopped chives and parsley.
Season with salt and pepper to taste.
Chill for 30 minutes before serving to allow flavors to meld.

Notes

For a creamier texture, use full-fat cottage cheese.

Great served on whole grain bread, crackers, or as a protein-rich salad topping.

Add a pinch of smoked paprika or cayenne for a subtle kick.

Prep Time: 10 minutes
Cook Time: 0 minutes (assuming eggs are pre-boiled)
Category: Salad / Snack
Method: No-cook
Cuisine: American