Simple Cottage Cheese Egg Salad

Equipment

• Small saucepan with lid
• Bowl of ice water (for cooling eggs)
• Medium mixing bowl
• Fork or potato masher
• Measuring spoons
• Rubber spatula

Ingredients

For the egg salad:

• 4 large eggs
• ½ cup cottage cheese (2% or 4% milkfat recommended – full-fat for creamier, low-fat for lighter)
• 1 tablespoon fresh chives or green onion, finely chopped
• ¼ teaspoon black pepper (freshly ground)
• ⅛ teaspoon sea salt (omit if cottage cheese is very salty)

Optional add-ins (intensity unchanged):

• ½ teaspoon Dijon mustard (adds tang)
• 1 tablespoon fresh dill or parsley
• ¼ teaspoon paprika or everything bagel seasoning
• 1 tablespoon red onion, minced

Instructions

Intensity level throughout: Low

1. No blender, no food processor, no sharp knife work beyond basic chopping.

Step 1: Hard-Boil the Eggs (5 minutes cook time)

1. Place 4 large eggs in a small saucepan. Cover with cold water by 1 inch.
2. Bring to a rolling boil over high heat.
3. Once boiling, turn off the heat , cover the pan with a lid, and let sit for 5 minutes (for firm but not rubbery yolks).
4. Immediately transfer eggs to a bowl of ice water for 5 minutes to stop cooking and make peeling easy.
5. Tip: If you meal prep, use pre-boiled eggs from the fridge. Just skip the cook time.

Step 2: Peel and Mash the Eggs (2 minutes)

1. Crack and peel the cooled eggs. Rinse briefly to remove any shell bits.
2. Place eggs in a medium mixing bowl.
3. Mash with a fork or potato masher until you reach your desired texture: Chunky – mash lightly leaving some ½-inch pieces
4. Creamy – mash thoroughly until finely crumbled

Step 3: Combine with Cottage Cheese (1 minute)

1. Add ½ cup cottage cheese to the mashed eggs.
2. Do not mash further – just fold together with a rubber spatula or fork. Leave small curds of cottage cheese intact for texture.

Step 4: Season and Finish (1 minute)

1. Add 1 tablespoon chopped chives (or green onion), ¼ teaspoon black pepper, and ⅛ teaspoon sea salt.
2. Stir gently to combine.
3. Taste and adjust: Want tang? Add ½ tsp Dijon mustard.
4. Want heat? Add a pinch of cayenne or red pepper flakes.

Step 5: Serve or Store

1. Serve immediately – chilled or at room temperature.
2. Refrigerate – in an airtight container for up to 3 days. (Stir before serving as liquid may separate slightly.)

Leave a Comment Cancel reply

1. Comment
2. Save my name, email, and website in this browser for the next time I comment.

Nutrition

Calories: 185 kcal · Protein: 20 g · Fat: 9 g · Carbohydrates: 4 g · Saturated Fat: 3.5 g · Fiber: 0.5 g · Sugar: 3 g · Sodium: 420 mg