Spring is finally here and your body is craving something light and fresh. You want a lunch that feels good but actually keeps you full until dinner.
This cottage cheese egg salad is the perfect solution for your healthy reset. It is incredibly creamy without using a single drop of mayonnaise. You will love how simple it is to whip up for a quick meal.
Why This Cottage Cheese Egg Salad Works
Traditional egg salad is delicious but often feels a bit heavy. By using cottage cheese, you add a massive protein boost to your plate. This keeps your energy steady all afternoon long.
It is also a fantastic option for meal prep on a busy Sunday. You can make a batch and have lunches sorted for days. The texture stays wonderfully rich and satisfying in the fridge.
Simple Method for Success
Making this dish is truly a breeze for any home cook. Even if you are a beginner, you can master this cottage cheese egg salad. The secret is all in the simple binder mixture.
You just stir the cottage cheese and mustard together first. This creates a velvety sauce that coats every piece of egg. It feels like a gourmet treat with very little effort.
Simple Ingredients
These are mostly pantry staples that you likely have in your kitchen right now.
- 6 large hard-boiled eggs, peeled and diced
- 1/2 cup low-fat cottage cheese
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chives, minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1/8 teaspoon smoked paprika
Step-by-Step Directions
- Boil 6 large eggs for 12 minutes, then immediately transfer to an ice bath for 5 minutes to ensure easy peeling.
- Peel the cooled eggs and dice them into 1/2-inch uniform cubes.
- In a medium mixing bowl, combine 1/2 cup cottage cheese and 1 tablespoon Dijon mustard, stirring until the binder is well-incorporated.
- Add the diced eggs, minced chives, sea salt, and black pepper to the bowl.
- Using a silicone spatula, gently fold the ingredients together until the eggs are evenly coated by the cottage cheese mixture.
- Garnish with smoked paprika and serve chilled on whole-grain toast or lettuce wraps.
Best Ways to Enjoy It
Serve this salad warm on a piece of toasted sourdough bread. The crunch of the toast pairs perfectly with the creamy eggs. It is a match made in heaven.
For a lighter option, scoop it into crisp lettuce wraps. You can also pack it into small containers for easy weekday lunches. It is a versatile dish your whole family will enjoy.
Keep It Fresh
Store any leftovers in an airtight container in the refrigerator. It will stay fresh and tasty for up to three days. I do not recommend freezing this particular recipe.
The texture is best when served chilled right from the fridge. Give it a quick stir before serving to redistribute the creamy dressing. It makes a great grab-and-go snack too.
Tips for Best Results
- Don’t skip the ice bath for the easiest egg peeling experience.
- Use small curd cottage cheese for a smoother, more traditional texture.
- Avoid over-mixing to keep the egg cubes from becoming mushy.
- Prep your hard-boiled eggs a day early to save precious time.
- Add a squeeze of lemon juice for an extra bright spring flavor.
- Ensure your chives are fresh for the best aromatic punch.
Easy Flavor Ideas
- Add diced avocado for extra healthy fats and creaminess.
- Stir in a pinch of cayenne pepper for a spicy kick.
- Swap chives for fresh dill to give it a herby twist.
- Mix in chopped celery for an added refreshing crunch.
Common Questions
Does it taste like cottage cheese?
The mustard and seasonings blend beautifully with the cheese. It creates a tangy, creamy flavor that tastes very similar to mayo. Most people won’t even notice the swap!
Can I use full-fat cottage cheese?
Yes, you absolutely can use full-fat cottage cheese. It will make the salad even richer and creamier. Both options work perfectly for this recipe.
I hope this fresh and simple lunch brings a little sunshine to your kitchen. It is the perfect way to nourish your body this spring. Enjoy every creamy bite!
— Katie Wood
Ingredients
- 6 large hard -boiled eggs, peeled and diced
- 1/2 cup low -fat cottage cheese
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh chives, minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1/8 teaspoon smoked paprika
Instructions
- Boil 6 large eggs for 12 minutes, then immediately transfer to an ice bath for 5 minutes to ensure easy peeling.
- Peel the cooled eggs and dice them into 1/2-inch uniform cubes.
- In a medium mixing bowl, combine 1/2 cup cottage cheese and 1 tablespoon Dijon mustard, stirring until the binder is well-incorporated.
- Add the diced eggs, minced chives, sea salt, and black pepper to the bowl.
- Using a silicone spatula, gently fold the ingredients together until the eggs are evenly coated by the cottage cheese mixture.
- Garnish with smoked paprika and serve chilled on whole-grain toast or lettuce wraps.
