Are you looking to reinvent your lunch routine? We certainly were. The classic egg salad is a beloved staple for good reason—it’s comforting, filling, and wonderfully straightforward. However, we found ourselves wondering if we could make it even better, boosting the protein and flavour without relying on mayonnaise. We’re delighted to say we’ve found the perfect solution. This exceptional Cottage Cheese Egg Salad Recipe is a true game-changer. It offers the creamy texture we all love but with a significant protein punch and a fresh, zesty taste that will have you making it time and time again. Prepare to be amazed; this is egg salad, reimagined.

Why You’ll Love This Recipe

• Wonderfully Creamy & Delicious: We blend full-fat cottage cheese to create a sumptuously smooth dressing that rivals mayonnaise. Combined with fresh herbs, crisp red onion, and tangy Dijon mustard, the flavour is simply outstanding.
• Quick to Prepare: This recipe is incredibly efficient, coming together in under 20 minutes. You can easily prepare the dressing and chop the fresh ingredients while your eggs are cooking, making it an ideal choice for a speedy midweek meal.
• A Nutritious, Protein-Rich Meal: By swapping out mayo for cottage cheese, we’ve created a genuinely healthy egg salad. It’s lower in fat and calories yet packed with protein, helping to keep you feeling full and sustained throughout the afternoon.
• Fantastically Versatile: This is so much more than a sandwich filling! We adore serving this cottage cheese egg salad in crisp lettuce leaves, on top of whole-grain crackers, or as a simple, satisfying high protein lunch all on its own.

The Secret to a No-Mayo Egg Salad

The true hero of this no mayo egg salad is, of course, the cottage cheese. But there’s a specific technique involved. To get that rich, mayonnaise-like consistency, we don’t simply mix it in. Our secret is to blend the cottage cheese until it’s perfectly smooth and velvety. A compact food processor, an immersion blender, or a personal blender works beautifully for this. This simple step transforms the lumpy curds into a creamy, luxurious sauce that coats the chopped eggs perfectly.

For the very best results, we strongly suggest using a full-fat cottage cheese. Although lower-fat options can be used, the full-fat variety delivers a much richer taste and a superior creamy texture, which is key to mimicking the mouthfeel of a classic egg salad. It truly makes a noticeable difference.

Achieving the Perfect Hard-Boiled Egg

An excellent egg salad recipe begins with flawlessly cooked eggs. Nothing is more disappointing than an overcooked egg with a dry, greenish-grey yolk. We’re aiming for yolks that are bright, vibrant, and perfectly set. Here is our tried-and-tested method:

1. Arrange the eggs in a single layer inside a saucepan.
2. Add enough cold water to cover them by about an inch.
3. Place the pan over a high heat and bring the water to a full, rolling boil.
4. The moment it starts boiling, remove the pan from the heat, pop on a lid, and allow the eggs to sit in the hot water for 10 to 12 minutes.
5. Meanwhile, prepare an ice bath by filling a large bowl with ice and cold water.
6. When the time is up, use a slotted spoon to promptly move the eggs into the ice bath. Let them cool down completely for at least 10 minutes before you start peeling.

This method of “shocking” the eggs in ice water serves two purposes: it immediately halts the cooking, preventing the yolks from overcooking, and it causes the egg to contract slightly, making the shells much easier to remove. The shell practically slips right off!

Ingredients

• 8 large free-range eggs
• 250g full-fat cottage cheese
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1 small red onion (about 60g), very finely diced
• 1 celery stalk (about 50g), very finely diced
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon smoked paprika, plus extra for garnish
• 1/2 teaspoon fine sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

Instructions

1. Cook the Eggs: Place the 8 eggs into a saucepan, covering them with cold water. Bring the water to a rolling boil, then take the pan off the heat, cover it, and let it stand for 11 minutes. Prepare a bowl of ice water. Move the cooked eggs to the ice bath to cool down completely.
2. Prepare the Dressing: While your eggs are cooling, put the cottage cheese, Dijon mustard, lemon juice, salt, and pepper into a small food processor or a blending cup. Whizz until the mixture is completely smooth and creamy, which should take about 30-60 seconds.
3. Chop the Ingredients: Once cooled, peel the eggs and give them a rough chop into small pieces. A slightly chunky texture is lovely here. Place the chopped eggs into a large bowl. Add the finely diced red onion, celery, and the chopped fresh dill and chives.
4. Combine Everything: Pour the smooth cottage cheese dressing over the egg and vegetable mixture. Sprinkle in the 1/2 teaspoon of smoked paprika.
5. Mix Gently: Take a spatula and carefully fold all the ingredients together until everything is well combined and the eggs are evenly coated. Try not to over-mix, as you want to keep some of the egg’s texture.
6. Taste and Chill: Sample the egg salad and adjust the seasoning as needed. You might want a little more salt, pepper, or a squeeze of lemon. For the best flavour, cover the bowl and pop it in the fridge to chill for at least 30 minutes. This helps all the flavours to mingle.
7. Serve: Present the chilled cottage cheese egg salad on your preferred bread, inside lettuce cups, or alongside crackers. A final sprinkle of smoked paprika and a little fresh dill makes a lovely garnish.

Tips, Tricks, and Tasty Variations

To make sure your egg salad turns out perfectly every time, here are a few of our favourite tips:

• Don’t Skip the Blending: This is the most vital step for achieving that silky, non-grainy consistency. If you lack a blender, you could try forcing the cottage cheese through a fine sieve, but blending is by far the most effective method.
• Dice Your Veg Finely: For the ideal texture, ensure the red onion and celery are chopped into very small pieces. This way, you get their flavour and crunch in every mouthful without any overpowering chunks.
• Let It Rest: We highly recommend chilling the egg salad for a minimum of 30 minutes before serving. This resting time allows the flavours from the herbs, onion, and mustard to develop and infuse the creamy base, creating a more delicious result.

Feel like getting creative? This recipe serves as an excellent foundation for customisation. Consider adding:

• A Hint of Spice: A little hot sauce or a pinch of cayenne pepper will introduce a pleasant warmth. For a different twist, a teaspoon of mild curry powder works wonderfully. If you are a fan of bold flavours, you might also enjoy our Bang Bang Chicken Thighs recipe!
• Pickled Elements: For a zesty, briny kick, try adding a tablespoon of finely chopped gherkins or a few capers.
• More Fresh Herbs: Fresh parsley or tarragon would be lovely additions, either replacing or complementing the dill and chives.

Frequently Asked Questions

A New Lunchtime Favourite: The Best Cottage Cheese Egg Salad Recipe

We are truly thrilled for you to give this recipe a go. It successfully elevates a classic comfort food into a contemporary, wholesome, and unbelievably tasty meal. It’s wonderfully creamy, bursting with fresh flavours, and remarkably easy to prepare. Whether you plan to pile it onto a slice of toasted sourdough for a substantial sandwich or serve it in crisp lettuce cups for a lighter meal, this Cottage Cheese Egg Salad Recipe is sure to become a firm favourite in your home. It’s the ultimate proof that you don’t need mayonnaise for a truly sensational egg salad.

And after you’ve savoured this delightful lunch, why not indulge in a little something sweet? We think our simple yet decadent Biscoff Truffles would make the perfect treat. We would love to hear what you think of this recipe, so please leave a comment below!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 8 large free-range eggs
• 250g full-fat cottage cheese
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1 small red onion (about 60g), very finely diced
• 1 celery stalk (about 50g), very finely diced
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon smoked paprika, plus extra for garnish
• 1/2 teaspoon fine sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

Instructions

1. Cook the Eggs: Place the 8 eggs in a saucepan and cover with cold water. Bring to a rolling boil, then immediately turn off the heat, cover, and let them stand for 11 minutes. Prepare an ice bath. Transfer the cooked eggs to the ice bath and let them cool completely.
2. Prepare the Dressing: While the eggs are cooling, add the cottage cheese, Dijon mustard, lemon juice, salt, and pepper to a small food processor or a cup suitable for an immersion blender. Blend until completely smooth and creamy. This may take 30-60 seconds.
3. Chop the Ingredients: Peel the cooled eggs and chop them into small, bite-sized pieces. We prefer a slightly rustic chop for better texture. Transfer the chopped eggs to a large mixing bowl. Add the finely diced red onion, celery, chopped dill, and chives to the bowl.
4. Combine Everything: Pour the creamy cottage cheese dressing over the egg mixture in the bowl. Add the 1/2 teaspoon of smoked paprika.
5. Mix Gently: Using a rubber spatula, gently fold all the ingredients together until the eggs are evenly coated in the dressing. Be careful not to over-mix, as you want to maintain some texture from the chopped eggs.
6. Taste and Chill: Give the egg salad a taste and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to your liking. For the best flavour, cover the bowl and chill in the fridge for at least 30 minutes. This allows the flavours to meld together beautifully.
7. Serve: Serve the chilled cottage cheese egg salad on your favourite bread, in lettuce wraps, or with crackers. Garnish with an extra sprinkle of smoked paprika and some fresh dill before serving.

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