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Creamy cottage cheese egg salad in a bowl with fresh herbs

Creamy Cottage Cheese Egg Salad

This creamy egg salad recipe replaces half the mayonnaise with cottage cheese, resulting in a lighter, tangy dish perfect for sandwiches or as a snack.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces hard-boiled eggs Chopped into small pieces.
  • 1 cup cottage cheese Low-fat or regular.
  • 2 tablespoons mayonnaise Use less for a lighter version.
  • 1 tablespoon Dijon mustard Adjust to taste.
  • 1 tablespoon chopped fresh herbs (dill or chives) Fresh herbs are essential for flavor.
  • to taste Salt and pepper Use to season.

Method
 

Preparation
  1. Chop the hard-boiled eggs into small pieces.
  2. In a mixing bowl, combine the chopped eggs, cottage cheese, mayonnaise, Dijon mustard, and fresh herbs.
  3. Mix until well combined.
  4. Season with salt and pepper to taste.
  5. Serve immediately or refrigerate for later use. Enjoy!

Notes

Let the egg salad chill for 15–30 minutes to let flavors marry. Great on toasted sourdough or as a snack with crackers.