This egg salad swaps some of the mayonnaise for creamy cottage cheese, giving you a lighter, higher-protein twist on the classic. The cottage cheese adds a tangy richness while keeping the texture fluffy and spreadable. It’s perfect for sandwiches, lettuce wraps, or a quick protein-packed lunch.
Ingredients
- 6 large eggs
- 1 cup (240 g) full-fat or 2% cottage cheese (small curd preferred)
- 2 tablespoons (30 g) mayonnaise (optional, for extra creaminess)
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) fresh lemon juice
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons (8 g) fresh chives or dill, chopped (plus extra for garnish)
- 1/4 teaspoon smoked paprika (optional, for a smoky note)
Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a rolling boil over high heat, then remove from heat, cover, and let sit for 9–12 minutes for hard-boiled eggs.
- Drain the hot water and transfer the eggs to a bowl of ice water. Let cool for 5 minutes, then peel and roughly chop into 1/4-inch (0.6 cm) pieces.
- In a medium bowl, stir together the cottage cheese, mayonnaise (if using), Dijon mustard, lemon juice, salt, pepper, and smoked paprika (if using) until well combined.
- Gently fold the chopped eggs and fresh herbs into the cottage cheese mixture until just combined. Taste and adjust seasoning with more salt or pepper if needed.
- Cover and refrigerate for at least 15 minutes to let the flavors meld. Serve chilled or at room temperature.
Tips
- Use small-curd cottage cheese: It blends more smoothly and gives a more uniform texture. If you only have large-curd, pulse it briefly in a food processor for a creamier result.
- Don’t overmix: Fold the eggs in gently to keep some chunks intact. Overmixing can turn the salad into a paste.
- Make ahead: This egg salad tastes even better after a few hours in the fridge, but it’s best eaten within 2 days. The texture of the eggs can become slightly rubbery after that.
- Peel eggs easily: Use eggs that are a week old (not super fresh) for easier peeling. Adding a splash of vinegar to the boiling water also helps.
Serving Suggestions
Serve this egg salad on toasted sourdough or whole-grain bread with crisp lettuce and sliced tomato. It’s also great in a wrap, on crackers, or scooped into a halved avocado. For a low-carb option, serve it on a bed of mixed greens or in butter lettuce cups.
Variations
- Avocado Egg Salad: Mash half a ripe avocado into the dressing and reduce the cottage cheese to 3/4 cup (180 g) for extra creaminess.
- Curried Egg Salad: Add 1 teaspoon curry powder and 1/4 teaspoon turmeric to the dressing for a warm, spiced twist.
- Bacon and Chive: Crumble 2 slices of cooked bacon and mix in with the chives for a smoky, savory version.
- Herb Garden: Use a mix of fresh dill, parsley, and tarragon instead of chives for a brighter flavor.
Storage and Reheating
Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the texture of the eggs and cottage cheese will become watery and grainy. This salad is best served cold; if you prefer it slightly warm, let it sit at room temperature for 15 minutes before serving—do not microwave, as it will cause the eggs to become rubbery.
Frequently Asked Questions
Can I use low-fat cottage cheese? Yes, but the salad will be slightly less creamy and may need an extra tablespoon of mayonnaise or a splash of milk to loosen it.
How long do hard-boiled eggs last? Cooked eggs can be stored in the shell in the refrigerator for up to 1 week. Once peeled and mixed into the salad, they should be eaten within 3 days.
Can I make this without mayonnaise? Absolutely. The cottage cheese and mustard provide enough moisture and flavor. Just add an extra tablespoon of lemon juice or a little olive oil to keep it from being too dry.
Is this egg salad safe for a picnic? Yes, if kept cold. Use an insulated cooler with ice packs and keep the salad below 40°F (4°C). Discard any leftovers that have been out for more than 2 hours (1 hour if above 90°F/32°C).
Can I use Greek yogurt instead of cottage cheese? Yes, plain Greek yogurt works as a substitute. It will be tangier and slightly more tart; you may want to add a pinch of sugar to balance.
Why is my egg salad watery? This happens if the eggs are undercooked (still slightly soft) or if the cottage cheese has a high liquid content. Drain the cottage cheese in a fine-mesh strainer for 10 minutes before mixing to remove excess whey.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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