Description
A healthier take on classic egg salad made with cottage cheese and Greek yogurt for extra protein and creaminess. This easy 10-minute recipe features hard-boiled eggs, crunchy celery, tangy Dijon mustard, and fresh herbs for a satisfying lunch that’s perfect for meal prep.
Ingredients
For the Egg Salad:
- 6 hard-boiled eggs, peeled and chopped
- ½ cup cottage cheese
- 2–3 tablespoons plain Greek yogurt or mayonnaise (your preference)
- 1–2 teaspoons Dijon mustard (to taste)
- 2–3 tablespoons finely chopped celery
- 1–2 tablespoons finely chopped red onion or green onion
- 1–2 tablespoons chopped fresh herbs (optional: parsley, dill, chives)
- Salt, to taste
- Black pepper, to taste
Optional Add-Ins:
- Paprika or smoked paprika
- Lemon juice (½–1 teaspoon)
- Pickle relish or chopped pickles
- Chopped fresh dill
Instructions
Chop the hard-boiled eggs into bite-size pieces and place in a mixing bowl. I like mine chunky, but if you prefer a smoother texture, you can mash them a bit with a fork.
In a separate small bowl, combine the cottage cheese, Greek yogurt or mayonnaise, and Dijon mustard. Stir until smooth and evenly blended. This is where the magic happens – you want that cottage cheese really worked into the yogurt so you get a creamy, cohesive dressing instead of lumpy cottage cheese chunks (unless you LIKE those chunks, then you do you!).
Add the chopped celery and chopped onion to the bowl with the eggs. Pour the dressing over the egg mixture. Gently fold everything together until all ingredients are coated. Be gentle here – you want to mix it well, but you don’t want to turn your eggs into mush. Think of it like folding in whipped cream.
Season to taste with salt and black pepper. Add optional extras like lemon juice, paprika, or fresh herbs if using. Taste as you go! I always add a squeeze of lemon because it brightens EVERYTHING.
Serve chilled or at room temperature. Enjoy on whole-grain bread, in lettuce wraps, or with crackers. My favorite way? On toasted sourdough with butter lettuce and sliced tomatoes.
Notes
For perfectly boiled eggs every time, use older eggs (they peel easier!) and add a teaspoon of baking soda to your boiling water. When you’re done boiling, immediately transfer them to an ice bath for at least 10 minutes. The shells practically fall off!
Don’t skip the Dijon mustard – even if you think you don’t like mustard, it adds depth without being mustardy, I promise. If you make your egg salad and it feels too thick, thin it out with a tiny splash of pickle juice or lemon juice. If it’s too thin, add more cottage cheese.
The biggest mistake people make? Over-mixing! Fold gently and stop as soon as everything is combined. You want distinct pieces of egg, not egg paste.
For meal prep, keep the dressing separate from the chopped eggs and veggies until you’re ready to serve. This keeps everything fresh and prevents sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-bake
- Cuisine: American