Description
This isn’t your grandma’s egg salad (though we love her dearly). We’re swapping out most of the mayo and bringing in creamy, tangy cottage cheese for a high-protein twist that’s just as satisfying, way more nutritious, and surprisingly light. It’s creamy, chunky, herby, and perfect on toast, in lettuce wraps, or straight off a spoon.
Ingredients
– 4 large hard-boiled eggs, chopped
– ½ cup small-curd cottage cheese (or whipped for a smoother texture)
– 1 tbsp mayo (optional, for richness)
– 1 tsp Dijon mustard
– 1 tsp lemon juice or a splash of vinegar
– 2 tbsp chopped chives, scallions, or fresh dill
– Salt & black pepper to taste
– Optional: pinch of smoked paprika or everything bagel seasoning
Instructions
Step 1: Hard-boil the eggs
If you don’t already have them boiled, pop 4 eggs in a pot, cover with cold water, bring to a boil, then turn off the heat and cover. Let them sit for 10–12 minutes, then transfer to an ice bath. Peel and chop.
Step 2: Mix the good stuff
In a medium bowl, combine the cottage cheese, mayo (if using), mustard, and lemon juice. Stir until creamy.
Step 3: Fold in the eggs
Add the chopped eggs, herbs, salt, and pepper. Gently fold it all together—don’t mash too hard unless you want it super smooth. Taste and adjust seasoning.
Step 4: Serve it your way
Spoon it onto toast, tuck it into a pita, pile it into lettuce cups, or scoop it up with crackers. Honestly, it’s also great by the forkful straight from the bowl.
Notes
– On toasted sourdough with sliced tomatoes
– Wrapped in butter lettuce for a low-carb lunch
– Topped with avocado or hot sauce
– Packed into a bento box with veggies and crackers
– In a sandwich with arugula and a pickle spear on the side
- Prep Time: 10 minutes
Nutrition
- Calories: ~180 kcal per serving
- Fat: ~3g
- Carbohydrates: ~11g
- Protein: ~13g