Try this easy egg salad with cottage cheese, avocado, and green onions. It's made with simple ingredients, creamy and flavorful, and will keep you full for hours.
This simple egg salad with cottage cheese recipe is perfect for an easy lunch or a healthy snack and is great served right away or mixed with pasta for a tasty twist! It brings a fresh take on traditional egg salad, providing a lighter, protein-packed option.
Try this Dill Pickle Egg Salad, too; it’s delicious! Or combine more eggs with cottage cheese in this Cottage Cheese Quiche.
Ingredients: 8 + salt and pepper
Prep time: 15 minutes
Cook time: 15 minutes (the eggs)
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Recipe ingredients
Hard-boiled eggs: You can cook them just for this recipe and let them cool or use leftover hard-boiled eggs.
Cottage cheese: Full-fat cottage cheese works best; it has a milder taste and it’s creamier and richer. However, you can use low-fat, too. Try the Cottage Cheese Mac and Cheese, too.
Avocado: It adds a wonderful creaminess to this egg salad recipe. When you gently mash it with the cottage cheese, it enhances the flavor and texture, making the salad irresistibly delicious.
Other ingredients are Dijon mustard, apple cider vinegar (or lemon juice), sweet paprika powder, fresh chives, fine sea salt, and freshly ground black pepper.
See the recipe card for complete information on ingredients and quantities.
Possible additions
- Two tablespoons of finely chopped celery or bell peppers.
- One teaspoon of capers (finely chopped).
- One or two tablespoons of chopped pickle relish.
- A few chopped olives.
- One small can of drained tuna fish in oil for extra protein.
- Finely chopped red onion instead of green onion.
- Add a dollop of Greek yogurt, sour cream, cream cheese, or mayonnaise for extra creaminess.
- Use other fresh herbs, such as fresh dill or parsley, instead of chives.
How to make egg salad with cottage cheese?
Preparations: Boil, rinse, cool, peel, and dice the eggs. Finely chop the green onions and dice the avocado.
Step #1: Lightly mash the cheese and diced avocado in a large bowl. Add the chopped eggs and the remaining ingredients.
Step #2: Stir to combine and adjust the taste.
Tips
Cooking eggs, as I described, helps save energy and results in perfect hard-boiled eggs.
Suggestions for using the leftovers: You can mix the leftover salad with freshly cooked pasta for a warm meal or combine it with chilled leftover pasta to make a refreshing pasta salad.
Storage
The cottage cheese egg salad is best served immediately or after a short resting period. If left for too long, the avocado might begin to change color.
However, you can refrigerate the leftovers in a sealed container for about two days. Stir it well before serving it again.
This egg salad with cottage cheese is not suitable for freezing.
Serving suggestions
On bread: Make egg salad sandwiches and spread the mixture on toast or sourdough bread, bagels, or buns.
Make lettuce wraps or serve it with veggies like carrots, celery, or peppers.
Serve it with crackers or crisp bread.
More easy recipes for hearty salads
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Recipe
📖 Recipe
Egg Salad with Cottage Cheese
Equipment
- Saucepan
- Bowl
Ingredients
- 6 eggs
- ½ cup cottage cheese 115 g, Note 1
- 2 green onions
- 1 avocado
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon sweet paprika powder
- ½ teaspoon fine sea salt to taste
- ¼ teaspoon freshly ground black pepper
- small bunch of chives about 2 tablespoons, Note 2
Instructions
- Boil eggs: Place them in a medium saucepan, cover them with cold water, and bring the water to a boil. Once the water cooks, turn off the heat and leave the covered pot on the stovetop for 15 minutes (Note 3). Drain and rinse the eggs under cold running water and let them cool.6 eggs
- Prepare the ingredients: Finely chop the green onions while the eggs cool, and dice the avocado. 2 green onions + 1 avocado
- Combine: Use a fork to gently mash the avocado and cottage cheese in a bowl.½ cup cottage cheese / 115 g + avocado
- Peel and chop the eggs. Add them to the bowl.
- Combine egg salad: Add mustard, vinegar, paprika, salt, pepper, and almost all the finely chopped chives. Stir to combine and adjust the taste if necessary.1 tablespoon Dijon mustard + 1 teaspoon apple cider vinegar + ¼ teaspoon sweet paprika powder + ½ teaspoon fine sea salt + ¼ teaspoon freshly ground black pepper + small bunch of chives
Notes
- Cottage cheese: I recommend full-fat cottage cheese. Low-fat works, too, but full-fat tastes better.
- Herbs: Use other fresh herbs instead of chives, such as fresh dill or parsley.
- Cooking the eggs this way saves energy.
- Possible additions: 2 tablespoon of finely chopped celery or bell peppers; 1 teaspoon of finely chopped capers, 1-2 tablespoon of chopped pickle relish; a few chopped olives; one small can of drained tuna fish in oil; finely chopped red onion instead of green onion; a dollop of Greek yogurt, sour cream, cream cheese, or mayonnaise for extra creaminess.
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