Cottage Cheese Egg Salad

Ingredients

• 8hard-boiled eggs, roughly chopped
• 1/4red onion, diced
• 1 mediumcarrot, finely diced
• 1celery stalk, finely diced
• 170 g (3/4 cup)cottage cheese
• 15 ml (1 tablespoon)Dijon mustard
• 15 ml (1 tablespoon)lemon juice
• 1 tablespoonchives, chopped
• 2 tablespoonsparsley, chopped
• to tastesalt and pepper

Instructions

1. 1

   Chop the ingredients

   Roughly chop the hard-boiled eggs. Dice the vegetables into small pieces.

2. 2

   Combine the salad

   Put the eggs, vegetables, cottage cheese, mustard, chives, parsley, salt and pepper in a medium bowl. Stir gently until the ingredients are evenly combined.

3. 3

   Adjust the seasoning

   Taste the mixture and add more seasoning as needed.

4. 4

   Chill until serving

   Cover the bowl and refrigerate the egg salad until you are ready to serve it.

What is cottage cheese egg salad?

Egg salad is a familiar American sandwich and picnic filling, usually made by mixing chopped hard-boiled eggs with a creamy dressing. This version uses cottage cheese for its creamy, slightly tangy base and adds diced vegetables and fresh herbs.

The small pieces of carrot, celery and red onion bring crunch to the soft eggs, while mustard and lemon add brightness. It works as a sandwich filling, a lettuce-wrap filling or a topping for a simple salad.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 18g protein, 8g carbs, 13g fat.

The eggs and cottage cheese provide most of the protein and fat, while the vegetables contribute a modest amount of carbohydrate. Bread adds more carbohydrate if you make a sandwich; serve the salad in lettuce leaves with extra vegetables for a plate with more volume.

Why cottage cheese works

Cottage cheese makes the mixture creamy while keeping some of its curds for texture. Stir it in gently so the eggs stay in distinct pieces rather than turning into a paste.

Dijon mustard and lemon juice provide a sharp, savoury contrast. Taste before adding much salt, as both the cheese and mustard can already contribute saltiness.

Keep the vegetables finely diced

Even pieces: cut the carrot, celery and onion into small, similar-sized dice so they distribute through each bite. Larger pieces can make the salad harder to scoop or spread.

Fresh herbs: chop the chives and parsley finely so their flavour reaches the whole mixture. Add them with the other ingredients rather than saving them for a separate dressing.

Mix for a chunky texture

Gentle stirring: fold the ingredients together until everything is coated, then stop. Overmixing breaks down the eggs and can make the salad dense.

Texture check: the finished mixture should hold together on a spoon, with visible pieces of egg and vegetables. If it seems uneven, give it a few more careful folds.

Season in stages

Start modestly: add salt and pepper, mix, then taste. The mustard and cottage cheese vary in saltiness, so the final amount is best decided after they are combined.

Brighten to taste: the lemon juice is already in the mixture, but a little extra pepper or salt may be needed depending on your ingredients. Make small adjustments so the herbs and egg remain prominent.

Serving ideas

For a classic lunch, spoon the salad onto bread or toast and add leafy salad vegetables if you like. For a lighter-feeling serving, use crisp lettuce leaves as wraps or serve it alongside a green salad.

It also works as part of a lunch plate with sliced tomatoes or other raw vegetables. Keep the accompaniments simple so the creamy, herby egg salad stays the focus.

Recipe notes & tips

• Chop the vegetables finely so they mix evenly with the eggs.
• Use cold hard-boiled eggs for easier chopping and a cooler salad.
• Fold the mixture gently to keep some larger pieces of egg intact.
• Taste after mixing before adding extra salt.
• Chill the salad if you prefer it cold and more settled before serving.

Variations

• More crunch: Add extra finely diced celery while keeping the pieces small.
• Extra tang: Stir in a little more lemon juice and taste before adding more.
• Herb swap: Use extra chives or parsley if you prefer one herb's flavour.
• Peppery finish: Add freshly ground black pepper just before serving.
• Sandwich style: Spoon the salad between slices of bread for a filling lunch.

Common mistakes to avoid

• Large vegetable pieces: They can overpower each bite; dice the vegetables finely.
• Overmixing: The eggs can turn pasty; fold gently and stop once the ingredients are combined.
• Salting too early: Cottage cheese and mustard may already be salty; taste the mixed salad first.
• Uneven seasoning: Dry pockets of herbs or mustard can remain; mix thoroughly but gently.
• Serving it warm: The texture is better chilled; refrigerate it until you are ready to eat.

How to store

Store covered in the refrigerator and eat within 3 days. Serve cold; this salad does not need reheating.

Frequently asked questions