Cottage Cheese Egg Salad

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Prep Time5

Cook Time17

Total Time22

Servings: servings

Calories: 198kcal

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.

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.