Creamy herb egg salad

The velvety smooth texture and herb-infused flavor of this cottage cheese egg salad creates a protein-packed twist on a classic favorite. By swapping traditional mayo for blended cottage cheese, this recipe delivers a fresh, tangy taste that even outshines the original while boosting protein content significantly. Fresh dill and chives add bright, aromatic notes that complement the creamy eggs perfectly, creating a versatile dish that works beautifully for everything from quick lunches to picnic sandwiches.

I discovered this recipe during a protein-focused meal prep session and was skeptical about replacing the mayo. After one bite, I was completely converted—the cottage cheese adds a subtle tanginess and silky texture that's actually more satisfying than the original. When I served it to my mayo-loving husband without telling him the ingredients, he asked for the recipe immediately!

Ingredients That Make All The Difference

• Full-fat cottage cheese: Creates the perfect creamy base once blended. The higher fat content delivers the richness you expect from egg salad without the heaviness of mayonnaise.
• Fresh dill: Absolutely essential for authentic egg salad flavor with a bright, herbal note that elevates the entire dish. The vibrant green flecks also make the salad visually appealing.
• Dijon mustard: Adds sophisticated tang and depth that regular yellow mustard can't match. The slight spiciness balances the creaminess perfectly.
• Fresh chives: Contribute a mild onion flavor that permeates the salad without overwhelming it. The delicate onion notes blend beautifully with the eggs and herbs.
• Lemon juice: Just a small amount brightens all the flavors and adds a subtle citrus note that cuts through the richness of the eggs and cottage cheese.

Step-by-Step Instructions

Step 1:

Begin by preparing perfect hard-boiled eggs. Place your eggs in a saucepan and cover with cold water that extends about two inches above the eggs. Starting with cold water allows the eggs to cook evenly from the inside out. Bring the water to a full rolling boil over medium-high heat, which typically takes about 7-8 minutes depending on your stove and the number of eggs.

Step 2:

Once the water reaches a full boil, immediately turn off the heat and cover the pan with a tight-fitting lid. Allow the eggs to continue cooking in the residual heat for exactly 11-12 minutes. This gentle cooking method prevents the greenish ring that can form around overcooked yolks and keeps the whites tender rather than rubbery.

Step 3:

While the eggs are cooking, prepare a large bowl filled with water and plenty of ice—this is your ice bath. When the cooking time is complete, use a slotted spoon to transfer the eggs directly into the ice bath. The rapid cooling stops the cooking process and creates a pocket of air between the egg and the shell, making them significantly easier to peel. Let the eggs cool in the ice bath for at least 5 minutes.

Step 4:

Peel the eggs by gently tapping each one all over on a hard surface to create cracks, then roll it between your hands to loosen the shell. Start peeling from the wider end where the air pocket forms. Once peeled, rinse briefly under cool water to remove any tiny shell fragments. Place the peeled eggs on a cutting board and chop them into small, even pieces using a sharp knife or an egg slicer. It's perfectly fine if the whites and yolks separate somewhat during chopping.

Step 5:

Transfer the cottage cheese to a blender or food processor and blend until completely smooth and creamy, about 30-60 seconds. If using an immersion blender, place the cottage cheese in a tall container and blend until no curds remain. This step is crucial for achieving the smooth, mayonnaise-like texture that makes this egg salad so satisfying. The blended cottage cheese should have a thick, creamy consistency similar to Greek yogurt.

Step 6:

In a medium mixing bowl, combine the blended cottage cheese with Dijon mustard, finely chopped fresh dill, minced chives, finely diced red onion, fresh lemon juice, salt, garlic powder, and freshly ground black pepper. Stir thoroughly until all ingredients are well incorporated and the herbs are evenly distributed throughout the creamy base.

Step 7:

Add the chopped eggs to the cottage cheese mixture and fold gently with a spatula or large spoon. Be careful not to overmix, which would break down the egg pieces too much. The goal is to coat all the egg pieces evenly with the creamy mixture while maintaining some texture. The resulting salad should be creamy but still have distinct pieces of egg throughout.

Step 8:

For the best flavor development, cover the bowl and refrigerate the egg salad for at least 30 minutes before serving, though it can be enjoyed immediately if needed. This resting time allows the flavors to meld together beautifully, with the herbs infusing the creamy base. When ready to serve, give it a gentle stir and taste, adjusting seasonings if necessary.

Pin it

I discovered the importance of properly blending the cottage cheese through trial and error. My first attempt left some curds intact, creating a textural disconnect that was noticeable. Taking the extra minute to blend it completely transformed the dish into something indistinguishable from—and even better than—traditional mayo-based egg salad!

Perfect Meal Prep

This egg salad shines as a meal prep option, maintaining its texture and flavor beautifully for several days. Prepare a batch on Sunday evening and enjoy it for quick lunches throughout the week. For the freshest presentation, store the egg salad in an airtight container and keep herbs for garnish separate, adding them just before serving. This prevents the herbs from wilting and maintains their vibrant color.

Serving Suggestions

The versatility of this egg salad makes it perfect for countless serving options. For a protein-packed breakfast, spread it on whole grain toast and top with sliced avocado and microgreens. Create an elevated lunch by serving it in butter lettuce cups with cherry tomatoes and cucumber slices. For a hearty dinner option, stuff it into halved bell peppers and bake until warm. It also makes an excellent addition to a grazing board alongside fresh vegetables, whole grain crackers, and fruit.

Nutritional Powerhouse

Beyond its delicious taste, this egg salad delivers impressive nutritional benefits. A single serving provides approximately 15-18 grams of high-quality protein from both the eggs and cottage cheese, making it significantly more satiating than traditional versions. The full-fat cottage cheese contains conjugated linoleic acid (CLA), which may support healthy weight management, while the eggs provide choline for brain health and lutein for eye health.

I've come to treasure this recipe not just for its protein boost, but for how it's completely changed my perception of what egg salad can be. There's something deeply satisfying about transforming humble ingredients into something that tastes indulgent while actually being nutritionally superior. Whether enjoyed as a quick lunch or served to guests, this cottage cheese egg salad proves that healthier versions can actually taste better than the original—a rare and wonderful culinary achievement.

Frequently Asked Questions

→ How long does this egg salad last in the fridge?

This cottage cheese egg salad will keep well in an airtight container in the refrigerator for up to 3-4 days.

→ Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs, but use about 1/3 the amount called for. Fresh herbs provide the best flavor, though.

→ Is this recipe keto-friendly?

Yes! With only 3g of carbs per serving, this egg salad is perfect for keto or low-carb diets.

→ Can I make this ahead of time?

Absolutely! This egg salad actually tastes even better after the flavors have had time to meld in the refrigerator for a few hours.

→ What can I serve with this egg salad?

It's delicious on whole grain bread, crackers, in lettuce wraps, stuffed in tomatoes, or even on top of a green salad.