Cottage Cheese Egg Salad is such a simple lunch solution. It comes together quickly and is a great protein-filled meal.
I love a lunch that I can make at the beginning of the week and then eat over the next few days. It makes life so much easier. This cottage cheese egg salad is a spin on my traditional egg salad and a great solution. And if you are watching your protein intake, it doesn’t hurt that this is 17 grams of protein for a half a cup and less than 200 calories.
How to Make Egg Salad with Cottage Cheese
Here is a brief overview of how this egg salad sandwich recipe comes together. For the full recipe, including all ingredients and their measurements, scroll to the recipe card at the bottom of the post.
Hard-Boil the Eggs
You can make hard-boiled eggs on the stovetop or in your Instant Pot. Transfer to a bowl of ice water to cool, then peel the eggs.
Separate the Yolks
Place the yolks in a separate bowl and dice up the egg whites.
Blend the Cottage Cheese
In a food processor or blender, blend the cottage cheese until smooth. While this step is optional, I love the creamy texture it gives the egg salad.
Mix the Egg Salad Dressing
In a medium bowl, whisk together the egg yolks, cottage cheese, dill, dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika until creamy. I love using a hand mixer to do this. Taste and adjust seasonings as desired.
Stir in the Celery and Egg Whites
Make your egg salad sandwiches by serving the salad on toast with lettuce and tomatoes. Garnish with fresh dill and enjoy!
Storing Egg Salad
This creamy egg salad can be stored in an airtight container in the refrigerator for up to three days. Always use your best discretion when storing and eating leftovers.
If you make this Egg Salad recipe or any of my other recipes, be sure to leave a comment and let me know what you think! I love hearing from you.
Cottage Cheese Egg Salad
Ingredients
- 8 hard-boiled eggs see note 1
- 3/4 cup cottage cheese
- 1 celery stalk diced small
- 1 teaspoon dried dill weed
- 1 teaspoon dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt see note 2
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- To hard boil eggs, place eggs in a single layer in a saucepan. Add enough water to cover them completely. Bring to a roaring boil. Turn off the heat and cover the pan. Let sit for 12 minutes. Transfer to a bowl filled with ice water for five minutes.
- Peel the eggs and separate out the yolks. Chop the egg whites.8 hard-boiled eggs
- Blend the cottage cheese until it is smooth. This step is completely optional, and this recipe is delicious either way.3/4 cup cottage cheese
- In a medium bowl, whisk together the egg yolks, cottage cheese, dill, dijon mustard, onion powder, garlic powder, salt, black pepper, and paprika until creamy. I love using a hand mixer to do this. Taste and adjust seasonings as desired.3/4 cup cottage cheese, 1 teaspoon dried dill weed, 1 teaspoon dijon mustard, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon paprika
- Stir the chopped egg whites and diced celery into the mixture. Serve on toast with lettuce and tomatoes.
Notes
- While there are instructions to make hard-boiled eggs, Instant Pot hard-boiled eggs are a great alternative.
- If you don’t have kosher salt on hand, use half the amount of table salt, as it is much saltier than kosher salt.
- This recipe makes two cups. You can make a nice egg salad sandwich with 1/2 cup, meaning you can make four sandwiches out of this recipe.Â
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