Uploaded August 2026 | Updated September 2026, 2 weeks ago
Creamy, healthy, and packed with protein! This cottage cheese egg salad is made with just 6 ingredients and no mayo.
►Full written recipe: thecookingfoodie.com/recipe/cottage-cheese-egg-salad
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
Ingredients:
6 Eggs large
⅔ cup (g) Cottage cheese see notes
1 teaspoon Dijon Mustard
2 tablespoons Chives, chopped (optional)
Salt to taste
Black pepper to taste
Instructions:
1. Cook the eggs: Place the eggs in a saucepan and cover with cold water by about 1 inch (2–3cm). Bring to a boil over medium-high heat. Once the water reaches a boil, cover the pan, remove it from the heat, and let the eggs sit for 10–11 minutes.
2. Transfer the eggs immediately to an ice bath and let them cool for at least 5 minutes.
3. Chop the eggs: Peel the eggs, then roughly chop them into bite-sized pieces. For a finer texture, you can grate the eggs using the large holes of a box grater.
4. Mix: Transfer the eggs to a bowl. Add the cottage cheese, Dijon mustard, chives, salt, and black pepper. Stir until well combined.
5. Optional: Blend the cottage cheese for 20–30 seconds before mixing if you prefer an extra smooth and creamy egg salad.
6. Chill and serve: Serve immediately, or refrigerate for 20–30 minutes to allow the flavors to meld. Enjoy on toast, in sandwiches or wraps, with crackers, or over a salad.
Creamy, healthy, and packed with protein! This cottage cheese egg salad is made with just 6 ingredients and no mayo.
►Full written recipe: thecookingfoodie.com/recipe/cottage-cheese-egg-salad
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
Ingredients:
6 Eggs large
⅔ cup (g) Cottage cheese see notes
1 teaspoon Dijon Mustard
2 tablespoons Chives, chopped (optional)
Salt to taste
Black pepper to taste
Instructions:
1. Cook the eggs: Place the eggs in a saucepan and cover with cold water by about 1 inch (2–3cm). Bring to a boil over medium-high heat. Once the water reaches a boil, cover the pan, remove it from the heat, and let the eggs sit for 10–11 minutes.
2. Transfer the eggs immediately to an ice bath and let them cool for at least 5 minutes.
3. Chop the eggs: Peel the eggs, then roughly chop them into bite-sized pieces. For a finer texture, you can grate the eggs using the large holes of a box grater.
4. Mix: Transfer the eggs to a bowl. Add the cottage cheese, Dijon mustard, chives, salt, and black pepper. Stir until well combined.
5. Optional: Blend the cottage cheese for 20–30 seconds before mixing if you prefer an extra smooth and creamy egg salad.
6. Chill and serve: Serve immediately, or refrigerate for 20–30 minutes to allow the flavors to meld. Enjoy on toast, in sandwiches or wraps, with crackers, or over a salad.
