Easy Cottage Cheese Egg Salad
You won’t miss the mayo in this easy Cottage Cheese Egg Salad recipe. It’s a filling lunch or a hearty snack whenever you need a protein boost!
This Cottage Cheese Egg Salad is everything I love in a good lunch recipe — quick, easy, protein-packed, and tasty. (To learn more about why I’m such a protein fan, listen to The Protein {Bar} Episode OR The Protein {Powder} Episode of my podcast.)
But over the years I’ve had a love/hate relationship with cottage cheese.
First, I hated it.
Now, I love it.
I’m fairly simple that way.
Egg salad on the other hand? It will forever own my heart.
I recently discovered (out of necessity, more than anything else, when I realized I was running low on eggs) that you could mix these two protein powerhouses together to create a satisfyingly tasty batch of egg salad.
Stuffed between two pieces of hearty whole-grain bread, this egg salad makes the kind of lunch I could eat day after day.
I prefer my egg salad as I do my deviled eggs — with a bit of dill and a touch of mustard. The day I made this I also sprinkled on a few fresh chives, and quickly decided my brilliance knows no bounds
Okay, well, maybe that last part’s a stretch, but chives + egg salad is sandwich perfection. Trust me.
Give this quick and easy recipe a try the next time you’re looking for a filling lunch option!
Easy Cottage Cheese Egg Salad
- Total Time: 15 minutes
- Yield: 2 servings
- Diet: Gluten Free
Ingredients
- 2 hard-boiled eggs**, coarsely chopped
- 3/4 cup cottage cheese*
- 1 teaspoon golden mustard
- 1/4 teaspoon salt
- 1/4 teaspoon dried dill
- 1/2 teaspoon lemon juice
Instructions
- Combine all ingredients in a small bowl. Refrigerate until ready to serve.
Notes
*A thicker cottage cheese works best here. I highly recommend using Friendship Dairies if it’s available in your area. If yours contains more liquid, let it drain in a fine sieve before mixing.
**If you’re not making hard-boiled eggs in the Instant Pot, you should be! Never have another hard-to-peel egg again! Here’s the 3-Quart Instant Pot I use.
- Prep Time: 15 min
- Category: Lunch
- Cuisine: American
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