Creamy Egg Salad
This quick and creamy egg salad is a versatile dish made with hard-boiled eggs, cottage cheese, and fresh herbs, perfect for sandwiches, brunch, or snacks.
Ingredients
Main Ingredients
- 4 large hard-boiled eggs Slightly older eggs peel easier.
- 1 cup cottage cheese Adds lighter creaminess; substitute with Greek yogurt for a tangy twist.
- 1/4 cup mayonnaise Enhances creaminess; omit or replace with Greek yogurt for a mayo-free option.
- 1 tablespoon Dijon mustard Adds a tangy kick; swap for yellow or honey mustard for milder notes.
- 1 stalk celery, finely diced Gives crunch; cut small for a smoother bite.
- 1/4 cup red onion, finely diced Sharpness; use green onions for a milder touch.
- 1 tablespoon lemon juice Freshly squeezed preferred.
- 2 tablespoons chives, chopped Herbal freshness; parsley or dill work too.
- Salt and pepper to taste Add gradually and taste as you go.
Instructions
Cooking Eggs
- Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil, then remove from heat and cover for 9–12 minutes depending on your preferred yolk firmness.
- Immediately plunge eggs into an ice bath for 5 minutes to stop cooking.
Preparing the Salad
- Gently tap and roll eggs to crack shells. Peel and chop into bite-sized pieces. For a creamier texture, chop finer or mash yolks lightly with a fork.
- In a bowl, whisk together cottage cheese, mayonnaise, Dijon mustard, and lemon juice until smooth-ish. If you prefer completely smooth, pulse the cottage cheese in a blender briefly before mixing.
- Add chopped eggs, celery, red onion, and chives to the dressing. Fold gently until combined.
- Taste and season with salt and pepper. Adjust lemon or mustard if you want more brightness.
- Refrigerate for 15–30 minutes to let flavors meld. Serve chilled or at cool room temperature.
Notes
For a lower-sodium version, rinse cottage cheese briefly and use low-sodium mustard. Mix up to 24 hours ahead for best freshness. Hold off adding chives until just before serving.