Simple Cottage Cheese Egg Salad

This Simple Cottage Cheese Egg Salad is a delicious twist on a classic favorite! Packed with protein from hard-boiled eggs and the goodness of cottage cheese, it’s perfect for a quick lunch or a satisfying snack. With fresh veggies like celery and bell pepper, plus a hint of dill, this recipe is both creamy and flavorful. Serve it on a bed of lettuce or as a hearty sandwich filling. Whip it up in just 15 minutes for a nutritious treat anyone will love!

Print Recipe Pin Recipe

Ingredients

4 large eggs, hard-boiled and chopped

1 cup cottage cheese (low-fat or full-fat based on preference)

1/4 cup Greek yogurt (optional for extra creaminess)

2 tablespoons mayonnaise (or more, as per taste)

1 tablespoon Dijon mustard

1/4 cup celery, finely chopped

1/4 cup red bell pepper, diced

2 green onions, sliced

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Salt and pepper to taste

Lettuce leaves or whole-grain bread for serving

Instructions

Begin by hard-boiling the eggs: Place them in a pot, cover with water, and bring to a boil. Once boiling, cover with a lid, remove from heat, and let sit for 9-12 minutes. Afterwards, cool the eggs in ice water, peel, and chop.

In a mixing bowl, combine the cottage cheese, Greek yogurt (if using), mayonnaise, and Dijon mustard. Mix well until smooth.

Add the chopped hard-boiled eggs, celery, bell pepper, green onions, and dill to the cottage cheese mixture. Gently fold everything together until well combined.

Season with salt and pepper to taste. Adjust the seasoning or creaminess by adding more mayonnaise or Greek yogurt if desired.

For serving, you can place the salad on a bed of lettuce leaves or use it as a filling for sandwiches on whole-grain bread. Enjoy chilled or at room temperature.

Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4