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A rustic ceramic bowl filled with creamy cottage cheese egg salad, garnished with fresh dill, being scooped by a golden spoon.

High-Protein Cottage Cheese Egg Salad (Mayo-Free Recipe!)

This high-protein, mayo-free egg salad recipe features hard-boiled eggs combined with a creamy, blended cottage cheese dressing, fresh herbs, and a hint of lemon, offering a healthier twist on a classic.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 large eggs
  • 3/4 cup cottage cheese
  • 2 tsp dijon mustard
  • 2-3 tbsp fresh dill chopped
  • 1.5 tbsp fresh chives chopped
  • 1-2 tbsp red onion finely diced
  • 1 tsp lemon juice
  • 1 tsp garlic powder
  • 1/8 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Equipment

  • Pan
  • Blender or immersion blender
  • Large bowl (for ice bath)
  • Medium sized bowl
  • Mixing bowl

Method
 

Preparation
  1. Place eggs in a pan with cold water, covering them by an inch or two; bring to a full boil, then turn off heat, cover, and let sit for 11-12 minutes.
  2. Transfer the cooked eggs to an ice bath for at least 5 minutes before peeling.
  3. Peel and dice the eggs; it is normal for the whites and yolks to separate slightly.
  4. Blend cottage cheese until smooth and creamy using a blender or immersion blender, or leave curds for preferred texture.
Combine and Serve
  1. In a medium bowl, combine the blended cottage cheese, dijon mustard, dill, chives, red onion, lemon juice, garlic powder, salt, and pepper; mix well.
  2. Add the chopped eggs to the cottage cheese mixture and mix until just combined. Serve with whole grain bread, crackers, or in lettuce wraps.

Notes

This versatile egg salad is delicious served on whole grain bread, crackers, or in fresh lettuce wraps. For a smoother texture, ensure the cottage cheese is thoroughly blended, or leave some curds for added texture.