This Cottage Cheese Egg Salad is a light yet satisfying high-protein lunch: chopped hard-boiled eggs folded with creamy cottage cheese, crunchy celery, fresh dill, and a spoonful of Dijon — with zero mayo needed. It is quick to assemble, perfect for meal prep, and delicious piled on toasted bread, tucked into lettuce leaves, scooped up with crackers, or rolled into a wrap.
Ingredients
- 6 large hard-boiled eggs, peeled and chopped
- 1 cup cottage cheese
- 2 stalks celery, finely diced
- 2 tablespoons chopped fresh dill, plus extra for garnish
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Chop the eggs: Roughly chop the peeled hard-boiled eggs into chunky pieces, keeping some white and yolk pieces distinct for texture.
- Combine the base: Add the chopped eggs, cottage cheese, diced celery, fresh dill, and Dijon mustard to a mixing bowl.
- Mix gently: Stir with a spoon until everything is evenly combined but still chunky — do not overmix or the salad will turn pasty.
- Season: Season with salt and black pepper, then taste and adjust the Dijon or dill to your liking.
- Chill and serve: Cover and chill for at least 15 minutes for the flavors to meld, then serve topped with extra chopped dill and celery, on toast, lettuce, crackers, or in a wrap.
Pro tip: For the creamiest result, use full-fat cottage cheese and fold it in last with a light hand — the curds should stay visible, not disappear into the eggs.
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Estimated nutrition per serving: 280 calories, 22g protein, 7g carbohydrates, 18g fat.
