Cottage Cheese Egg Salad

A creamy, protein-packed take on classic egg salad, this cottage cheese egg salad combines hard-boiled eggs and cottage cheese for a light, satisfying dish. Perfect for easy lunches, low-carb wraps, or quick snacks, it’s simple to make, highly customizable, and ideal for meal prep or family-friendly meals.

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Prep Time: 10

Total Time: 10

Course: Salad, Side Dish

Cuisine: American

Servings:

Author: Shilpa

Equipment

Mixing bowl

Ingredients

▢ 4 eggs hard-boiled, peeled, and chopped
▢ ½ cup cottage cheese
▢ 1 teaspoon Dijon mustard
▢ 1 tablespoon Greek yogurt
▢ 1 tablespoon chives or green onions
▢ ½ teaspoon salt or to taste
▢ ¼ teaspoon black pepper
▢ ½ teaspoon lemon juice

Instructions

In a mixing bowl, mix together the cottage cheese, Dijon mustard, Greek yogurt, chives, salt, black pepper, and lemon juice until well combined.
Gently fold in the chopped hard-boiled eggs. Taste and adjust seasoning as needed. Serve on toast, in a sandwich, in a lettuce wrap, or with crackers.

Notes

For a smoother texture, lightly mash the cottage cheese before mixing.
Adjust salt to taste if using salted cottage cheese.

Nutrition

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