Cottage Cheese Egg Salad

A creamy, protein-rich egg salad made lighter with cottage cheese, bright Dijon mustard, crisp celery, fresh chives, and a gentle dusting of paprika. Serve it chilled on toast, crackers, or lettuce cups.

Prep: 15 min · Cook: 12 min · Yield: 4 · Method: Stovetop

Ingredients

• 6 large eggs
• 0.75 cup cottage cheese
• 1 tablespoon dijon mustard
• 0.5 cup celery
• 2 tablespoons fresh chives
• 0.25 teaspoon paprika
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Place the eggs in a saucepan and cover them with at least 1 inch of cold water. Bring the water to a full boil over medium-high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. (about 10 min) — Boiling, then off heat
2. Transfer the eggs to an ice-water bath and cool for 5 minutes. Peel and chop the eggs into bite-size pieces. (about 5 min) — Ice bath
3. Stir the cottage cheese, Dijon mustard, salt, pepper, and paprika together in a medium bowl. Fold in the chopped eggs, celery, and chives until evenly combined. (about 3 min) — Room temperature
4. Cover and refrigerate until chilled. Serve on toast, crackers, or lettuce cups. (about 30 min) — Refrigerated