Can I use Greek yogurt instead of cottage cheese?

Absolutely! Greek yogurt makes a great substitute if you're not a cottage cheese fan. It will give you a similar tangy creaminess with the same protein boost. Just make sure to use plain, unflavored yogurt and perhaps add a little extra seasoning since yogurt is tangier than cottage cheese.

How do I make the perfect hard-boiled eggs for this salad?

For ideal hard-boiled eggs, place them in a pot and cover with cold water. Bring to a boil, then immediately remove from heat, cover the pot, and let sit for exactly 10 minutes. Transfer to an ice bath to stop the cooking, which results in perfectly set whites and no gray ring around the yolks.

Is this egg salad keto-friendly?

Yes, this recipe is naturally low in carbs and high in protein and healthy fats, making it suitable for those following a ketogenic diet. Just make sure your honey mustard doesn't contain too much sugar, or substitute with Dijon mustard mixed with a sugar-free sweetener.

How can I make this recipe even higher in protein?

For an extra protein boost, you could increase the amount of cottage cheese or add some chopped cooked chicken breast. Some people also like to add a scoop of unflavored protein powder, though this will change the texture somewhat.

Cottage Cheese Egg Salad Recipe

Description

A quick and easy Cottage Cheese Egg Salad recipe that combines hard-boiled eggs, creamy cottage cheese, tangy honey mustard, and pickles. Perfect for sandwiches, salads, or lettuce wraps, it’s a versatile dish that’s low in calories but high in flavor.

Ingredients

Units Scale

Salad Base

- 8 hard boiled eggs, chopped
- 1/2 cup low-fat cottage cheese (110g, more for extra creamy)
- 2–3 Tbsp. honey mustard *
- 3 dill pickles, chopped
- 1–2 green onions, chopped
- 1/4 tsp. paprika (optional)
- Salt and black pepper to taste

Mix-Ins (Optional)

Fresh chives, chopped
Fresh dill, chopped

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Instructions

Prepare the ingredients: Start by chopping the hard-boiled eggs, dill pickles, and green onions into small pieces. Ensure all ingredients are ready to mix.
Mix the base ingredients: In a mixing bowl, combine the chopped eggs, cottage cheese, honey mustard, chopped dill pickles, green onions, and paprika (optional). Stir gently but thoroughly.
Season the salad: Add salt and black pepper to taste based on personal preference. If the salad isn’t as creamy as you like, mix in additional cottage cheese or a little mayo.
Customize your mix-ins: If desired, fold in fresh chives, fresh dill, or any other herbs into the salad for added texture and flavor.

Notes

Add a couple of tablespoons of mayo or extra cottage cheese for a creamier texture.
Incorporate your favorite mix-ins such as Dijon mustard, red onion, or pickle relish for a flavor twist.
This salad can be made into an easy sandwich using sliced avocado, tomato, and lettuce, served as-is on top of greens, or as a filling in a lettuce wrap.
Nutritional information is based on estimates and will vary depending on substitutions or additions.
*I recommend Simple Truth Organic honey mustard, which is low calorie (5 calories per 1 tsp.), but you can use any honey mustard you prefer.

Nutrition

Serving Size: 1/4 portion
Calories: 110
Sugar: 2g
Sodium: 340mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0g
Protein: 9g
Cholesterol: 170mg