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Cottage cheese egg salad in a bowl garnished with chives served with a spoon.
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5 from 6 votes

Cottage Cheese Egg Salad

Creamy cottage cheese egg salad bursting with flavor from fresh ingredients.
Prep Time5 minutes
Cook Time17 minutes
Course: dinner, lunch, Snack
Servings: 4

Ingredients

  • 8 large eggs
  • 3/4 cup cottage cheese
  • 2 tsp dijon mustard
  • 2-3 tbsp fresh dill chopped
  • 1.5 tbsp fresh chives chopped
  • 1-2 tbsp red onion finely diced
  • 1 tsp lemon juice
  • 1 tsp garlic powder
  • 1/8 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Instructions

  • First, prepare your hard boiled eggs. Place eggs in a pan with cold water covering the eggs to just an inch or two above the top of the eggs. Bring water to a full boil. When the water starts boiling, shut off the heat, cover, and allow to cook for 11-12 minutes.
  • Next, transfer the eggs to an ice bath (a large bowl of water with ice). Leave them there for at least 5 minutes before peeling.
  • Next, peel and dice your eggs. The egg whites and yolks will separate a bit (that's okay!).
  • In a blender or using an immersion blender in a small container, blend cottage cheese until smooth and creamy (you can leave the cottage cheese with curds if you want to!).
  • In a medium sized bowl, combine blended cottage cheese, dijon mustard, dill, chives, red onion, lemon juice, and salt and pepper. Mix until combined.
  • In a mixing bowl, mix chopped eggs and blended cottage cheese mixture.Serve with your favorite whole grain bread, crackers or in lettuce wraps!

Nutrition

Calories: 180kcal | Carbohydrates: 3g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 374mg | Sodium: 415mg | Potassium: 199mg | Sugar: 2g | Vitamin A: 624IU | Calcium: 87mg | Iron: 2mg