Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cottage Cheese Egg Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 31 reviews

A creamy and flavorful Cottage Cheese Egg Salad combining full-fat small curd cottage cheese with hard-boiled eggs, sweet pickle relish, and Dijon mustard for a light and delicious twist on classic egg salad.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • ¾ cup small curd cottage cheese, full-fat recommended
  • 3 tablespoons sweet pickle relish (or dill relish or minced pickled jalapeños)
  • ¼ teaspoon dried dill
  • ½ teaspoon smooth Dijon mustard
  • 2 tablespoons minced red onion
  • ½ teaspoon sugar (optional but recommended)
  • 4 hard-boiled eggs, peeled
  • Salt and pepper to taste
  • 1 tablespoon plain Greek yogurt or mayonnaise (optional, for extra creaminess)

Instructions

  1. Combine Base Ingredients: Add the cottage cheese, sweet pickle relish, dried dill, Dijon mustard, red onion, and sugar to a mixing bowl. Stir until well combined to create a flavorful base for the salad.
  2. Prepare Eggs: Cut up the hard-boiled eggs using a pastry cutter or two forks until the eggs are broken down to pebble-sized pieces, ensuring a good texture.
  3. Mix Eggs with Base: Add the chopped eggs to the cottage cheese mixture and stir well to incorporate the eggs evenly throughout the salad.
  4. Season and Finish: Season the mixture with salt and pepper to taste. For extra creaminess, stir in the plain Greek yogurt or mayonnaise if using.
  5. Serve: Enjoy the egg salad on crackers, inside wraps, on sandwiches, or as a topping for salads for a versatile and satisfying meal.

Notes

  • Cottage cheese: Use small curd, full-fat cottage cheese for the creamiest taste and texture. Drain if it is very watery to prevent a soggy salad.
  • Eggs: Avoid overcooking your hard-boiled eggs to maintain a clean, lightly sweet flavor. Using the Instant Pot for boiling eggs can help achieve easy peeling consistently.
  • Storage: Store the egg salad in an airtight container in the refrigerator for up to 5 days. Avoid freezing as it will affect texture.
  • Meal prep: Consider making a double batch to have on hand for the week. If adding avocado, add it only right before serving to prevent browning.
  • Sandwich tip: Place a lettuce or tomato slice between the egg salad and the bread to keep the sandwich from becoming soggy.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes (for hard-boiling eggs)
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://flavorhug.com/cottage-cheese-egg-salad-recipe/