Easy Egg Salad with Cottage Cheese, No Mayo
This easy egg salad with cottage cheese is creamy without mayonnaise, with chopped hard-boiled eggs, cottage cheese, Dijon mustard, dill pickles, celery, and chives. I make it this way because the cottage cheese adds moisture and a mild tang without making the filling greasy; the mistake to avoid is mixing while the eggs are still warm, which can make the salad watery. When it is ready, the mixture should hold on a spoon with visible pieces of egg white rather than looking like a smooth paste.
Ingrédients
- 6 large eggs
- 1/2 cup small-curd cottage cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped dill pickle
- 1/4 cup finely diced celery
- 2 tablespoons chopped fresh chives
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt or to taste
Instructions
- Place the eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10 to 11 minutes until the yolks are fully set.
- Transfer the eggs to cold water and cool completely before peeling.
- Combine the cottage cheese, Dijon mustard, pickle, celery, chives, and lemon juice in a bowl.
- Chop the eggs into medium pieces and gently fold them into the cottage cheese mixture.
- Season with black pepper and salt to taste.
- Chill for 15 to 30 minutes if desired, then serve in sandwiches, on toast, or over salad greens.
Notes
Cool the eggs completely before mixing to prevent excess moisture. Drain the pickles well and avoid over-mashing the eggs so the salad stays chunky.