Source: https://ohioeggs.com/recipes/cottage-cheese-egg-salad/

Cottage Cheese Egg Salad

This Cottage Cheese Egg Salad by What Molly Made is a delicious combination of eggs, cottage cheese, and fresh herbs. In just 20 minutes, you can have the perfect healthy snack or lunch, or main dish at your next spring celebration!

grocery Prep: 5min

timer Cook: 15min

restaurant 4 servings

Ingredients

10 large eggs

1 celery stalk, finely diced

3 Tablespoons red onion, finely diced

2 Tablespoons fresh dill, chopped

2 Tablespoons fresh chives, chopped

3/4 cup cottage cheese

1 Tablespoon lemon juice

2 teaspoons Dijon mustard

1/4 teaspoon paprika

1 teaspoon kosher salt

Black pepper to taste

1 clove garlic

Directions

Place the eggs in a pot and cover with water 1 inch above the eggs. Bring the water to a boil over high heat. Once boiling, turn off the heat and close the lid. Let the eggs cook in the hot water for 12 minutes. Transfer to an ice bath to cool. Once cooled, peel and chop the hard-boiled eggs into chunks or smaller pieces, depending on your desired texture.
Add the eggs to a large mixing bowl with the celery, red onion, dill, and chives.
Add the cottage cheese, lemon juice, dijon mustard, paprika, salt, and garlic to a blender and blend until smooth. Gently stir the dressing into the egg salad until coated. Taste and add more salt and pepper as desired. Serve right away with crackers, as a sandwich, in a wrap, or on top of salad or in lettuce wraps.

Notes

For the creamiest texture, us full-fat cottage cheese. If you still want a high protein egg salad, but don’t want mayo, use plain greek yogurt. You can also swap the dill and chives for green onions or parsley. Store leftover egg salad in an airtight container in the refrigerator for up to 4 days.