Cottage Cheese Egg Salad

Creamy, flavorful, and packed with protein, this Cottage Cheese Egg Salad is a quick and easy recipe perfect for sandwiches, wraps, or snacking!

Course Lunch, Main Course, Snack

Cuisine American

Prep Time 15

Total Time 15

Servings

Calories 208kcal

Get Recipe Ingredients

Chop the hard-boiled eggs into bite-sized pieces and place them in a medium mixing bowl.
6 Hard-Boiled Eggs
In a small bowl, mix together the cottage cheese, mayonnaise, dill, sweet relish, salt, and pepper. Stir until well combined.
½ cup Cottage Cheese, 2 Tablespoons Mayonnaise, 1 teaspoon Dried Dill or 1 Tablespoon Fresh Dill, 3 Tablespoons Relish, ¼ teaspoon Salt, ¼ teaspoon Black Pepper
Pour the dressing over the chopped eggs in the mixing bowl. Add the celery and onion. Gently stir to combine all the ingredients, being careful not to break up the eggs too much.
½ cup Celery, 2 Tablespoons Onion
Taste the egg salad and adjust the seasoning with more salt, pepper, or dill if desired.
Chill in the refrigerator for at least 20 minutes to let the flavors meld. Serve on toasted bread, in lettuce wraps, or with crackers. Garnish with extra parsley or dill for a fresh touch.

- Place your cooked eggs in an ice water bath after boiling to make peeling a breeze.

- Chill the egg salad for at least 30 minutes before serving to let the flavors meld together.

- Be sure to pat the eggs dry after peeling to avoid excess moisture in your salad.

- Taste and adjust the seasonings just before serving—sometimes, an extra touch of salt, pepper, or even a dollop of mayonnaise is all it needs.
- Store leftover egg salad in the refrigerator for 3-4 days in an airtight container.

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