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Creamy Avocado Egg Salad with Cottage Cheese Recipe

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4.1 from 45 reviews

This Creamy Avocado Egg Salad with Cottage Cheese is a fresh and nutritious twist on a classic egg salad. Featuring hard-boiled eggs, creamy cottage cheese, ripe avocados, and a tangy homemade dressing, this salad delivers a perfect balance of flavor and texture. The addition of celery and onions adds a refreshing crunch, while lemon juice ensures vibrant freshness and prevents avocado browning. Ideal for a quick lunch or a light dinner, this egg salad is both satisfying and wholesome.

  • Total Time: 27 minutes
  • Yield: 4 servings

Ingredients

For the Salad:

  • 6 eggs (hard-boiled and chopped into 1/2-inch pieces)
  • 1.25 cups cottage cheese (preferably Good Culture for thicker texture)
  • 1.25 cups celery, diced
  • 0.75 cup onions, finely chopped
  • 2 avocados
  • 1 tbsp lemon juice
  • Salt, to taste
  • Pepper, to taste
  • 1/4 tsp garlic powder

For the Dressing:

  • 1/2 cup mayonnaise (Hellmann’s recommended for creaminess)
  • 1.5 tbsp mustard
  • 1 tbsp freshly squeezed lemon juice
  • 0.75 tsp dill
  • 1/2 tsp celery seed

Instructions

  1. Hard boil the eggs. Place eggs in a pot of cold water, bring to a boil, then remove from heat and cover for 10-12 minutes. Transfer eggs to an ice bath to cool completely, peel, and chop into 1/2-inch pieces.
  2. Prepare the vegetables. While eggs cool, dice celery into small pieces and finely chop the onions to ensure even flavor distribution.
  3. Drain the cottage cheese. Place cottage cheese in a fine-mesh strainer for 5-10 minutes to remove excess whey, resulting in a thicker, creamier texture for the salad.
  4. Make the dressing. In a medium bowl, whisk together mayonnaise, mustard, lemon juice, dill, and celery seed until smooth and well combined to form a tangy, flavorful dressing.
  5. Prepare the avocado. Cut avocados in half, remove pits, and scoop flesh into a bowl. Dice or gently break into bite-sized pieces, then toss immediately with lemon juice and a pinch of salt to prevent browning and enhance flavor.
  6. Combine all ingredients. In a large bowl, gently fold together chopped eggs, drained cottage cheese, celery, onions, and avocado, taking care not to mash the avocado pieces. Pour the dressing over the mixture and mix until evenly coated.
  7. Season and serve. Taste the salad and adjust salt, pepper, and garlic powder as needed. Serve immediately to enjoy the freshest texture and flavor, as avocado may oxidize after a few hours.

Notes

  • Use fresh-squeezed lemon juice for best flavor and to prevent avocado browning.
  • Drain cottage cheese well to avoid excess liquid in the salad.
  • This salad is best enjoyed fresh; consume within the same day for optimal freshness.
  • Gentle folding preserves avocado texture and appearance.
  • Adjust seasoning to taste, especially salt and pepper.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Salt

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