Is cottage cheese egg salad healthy?

Yes, it is a high-protein and low-fat alternative to traditional egg salad because it uses cottage cheese instead of mayonnaise.

How long does cottage cheese egg salad last?

It lasts 3 to 4 days in the refrigerator when stored in an airtight container.

Yes, low-fat or fat-free cottage cheese works well, though full-fat gives a creamier texture.

Whole wheat, sourdough, or multigrain bread are great options for texture and flavor.

Yes, this recipe is completely mayo-free and uses cottage cheese as a healthy alternative.

Scale

6 large hard-boiled eggs

1 cup cottage cheese (full-fat or 2% recommended)

1 stalk celery, finely diced

2 tablespoons red onion, finely minced

1 tablespoon fresh dill, finely chopped

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

4 slices bread (whole wheat, sourdough, or gluten-free)

4 lettuce leaves (optional)

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1. Prepare hard-boiled eggs: Ensure eggs are fully cooked, cooled, and peeled. Chop or mash to desired texture.

2. Combine creamy base: In a medium bowl, mix cottage cheese, diced celery, minced red onion, fresh dill, and Dijon mustard.

3. Mix in eggs: Gently fold chopped eggs into the cottage cheese mixture. Avoid overmixing.

4. Season: Add salt and pepper. Taste and adjust seasoning as needed.

5. Assemble sandwich: Toast bread if desired. Spread egg salad on one slice, add lettuce if using, and top with second bread slice.

6. Serve immediately or chill for 30 minutes to let flavors meld.

For easy-peel eggs, plunge boiled eggs into an ice bath immediately after cooking.

Store egg salad mixture separately in an airtight container in the refrigerator for 3-4 days.

For variations, try Greek yogurt instead of cottage cheese, add different herbs (chives, parsley), or include diced bell peppers or pickles.

Do not freeze this egg salad as texture will become watery.

Serve with vegetable sticks, fruit salad, or soup for a complete meal.