Simple Cottage Cheese Egg Salad
A quick, creamy, and healthier twist on classic egg salad using cottage cheese, making it kid-approved and perfect for any lunch.
Ingredients
Base
- 2/3 cup cottage cheese full-fat for richness; small-curd for smoother mash
- 2 tablespoons mayonnaise adds silkiness
- 1.5 teaspoons Dijon-style mustard adds brightness and zip
Eggs & mix-ins
- 6 large eggs fresh but not too fresh for easier peeling
- 5-6 tablespoons finely chopped scallions for a mild bite
- 1/3 teaspoon fine sea salt
- 1/3 teaspoon red pepper flakes or swap for smoked paprika
Instructions
Cooking the Eggs
- Place eggs in a small pot and cover with cold water by about an inch.
- Bring to a boil over medium-high heat, then cook for 7-8 minutes.
- Transfer eggs to an ice bath for about 2 minutes to stop cooking and make peeling easier.
Preparing the Eggs
- Peel the eggs and set four aside to halve. Chop the remaining two eggs into bite-sized pieces.
Making the Dressing
- Mash the reserved yolks with the cottage cheese, mayonnaise, and Dijon until creamy.
Combining & Chilling
- Add the chopped eggs to the dressing, mix in scallions, salt, and red pepper flakes.
- Refrigerate for at least 30 minutes to let flavors meld.
Notes
Store in an airtight container for up to 3-4 days. Do not freeze. You can prep the yolks a day ahead for better texture.