Creamy Cottage Cheese Egg Salad
Creamy cottage cheese egg salad is a flavorful and nutritious dish that blends the creaminess of cottage cheese with classic egg salad ingredients, perfect for sandwiches, wraps, or as a dip.
Ingredients
Main Ingredients
- 6 large eggs Fresh eggs yield the best texture and flavor.
- 1 cup cottage cheese Opt for a creamy variety for a smoother texture.
- 2 tablespoons Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt Adjust seasoning to taste.
- 1/4 teaspoon black pepper Adjust seasoning to taste.
- 1/4 cup green onions, chopped
- 1/4 cup celery, finely chopped
- 2 tablespoons fresh dill, chopped Can substitute with 1 tablespoon dried dill.
Instructions
Preparation
- Begin by boiling the eggs. Place the eggs in a saucepan and cover them with water.
- Bring it to a boil over medium-high heat. Once boiling, reduce the heat slightly and let the eggs cook for 10-12 minutes.
- After cooking, transfer the eggs to a bowl of ice water to cool for about 5-10 minutes.
- Once the eggs are cooled, peel them under running cold water.
- Chop the eggs into small pieces and place them in a mixing bowl.
Mixing
- In another bowl, combine the cottage cheese, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper. Mix until smooth and well combined.
- Fold in the chopped eggs, green onions, celery, and dill to the cottage cheese mixture. Stir gently to combine.
- Taste and adjust seasoning if needed.
Chilling
- Cover the egg salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For added flavor, consider incorporating smoked paprika or a dash of hot sauce. Check the seasoning before serving as flavors may mellow in the fridge.