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Easy Cottage Cheese Egg Salad

  • Author: Regan Jones, RD
  • Total Time: 15 minutes
  • Yield: 2 servings
  • Diet: Gluten Free


  • 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


  1. Combine all ingredients in a small bowl. Refrigerate until ready to serve.


*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