Cottage Cheese Egg Salad

This cottage cheese egg salad is extra creamy and thick and swaps half the mayo with cottage cheese. It's easy to make and packed with flavor.

Course Main Course

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 230kcal

Author Arman Liew

Ingredients

5 hard boiled eggs
3 tablespoons cottage cheese any kind
3 tablespoons mayonnaise * See notes
1 tablespoon mustard I use Dijon mustard
1/4 teaspoon smoked paprika
1/4 teaspoon salt to taste
1/4 teaspoon pepper to taste
1 stalk celery finely chopped
1/2 small red onion finely chopped

Instructions

Place the peeled eggs, cottage cheese, mayonnaise, mustard, and smoked paprika in a large bowl. Mash with a fork until creamy. Add the chopped celery and red onion and mix until combined.
Add salt and pepper and serve immediately or refrigerate for at least 30 minutes for the flavors to meld.

Notes

TO STORE: Leftover egg salad will keep well for up to three days.

TO MAKE AHEAD: This is the kind of salad you can make ahead of time. I find three days in advance to be the sweet spot for serving this to be as fresh tasting as possible.

Flavor variations

Add more flavor boosters. I sometimes add chopped dill, pickles, or roasted red peppers.
Make it spicy. I love to add a swirl of sriracha or hot sauce.
Make it heartier. Add some pre-cooked and cooled diced potatoes.

Nutrition