Ingredients
The Base:
6 large eggs, hard-boiled and cooled
1 cup low-fat or full-fat cottage cheese
The Flavor Boosters:
1 tbsp fresh chives, finely chopped
1 tbsp Dijon mustard (essential for that classic tangy kick)
1 tbsp light mayonnaise (optional, just to smooth out the flavor)
ΒΌ tsp garlic powder
Salt and freshly cracked black pepper to taste
The Garnish: A sprinkle of paprika (as seen in the photo)
Chef’s Tip: If you aren’t a fan of the curd texture of cottage cheese, add the cottage cheese, mustard, seasonings, and optional mayo into a blender or food processor first. Blend for 15 seconds until it’s completely velvety smooth before mixing it with your eggs!
Directions
Step 1: Chop the Eggs
Peel your cooled, hard-boiled eggs. On a clean cutting board, chop them into bite-sized pieces. If you like a more uniform salad, you can use an egg slicer or a sturdy fork to mash them down. Place the chopped eggs into a medium mixing bowl.
Step 2: Create the Creamy Dressing
In a separate small bowl, combine the cottage cheese, Dijon mustard, garlic powder, salt, pepper, and the optional tablespoon of mayo. Stir until well combined.
Step 3: Mix and Fold
Pour the cottage cheese dressing over your chopped eggs. Add most of the chopped fresh chives into the bowl. Using a rubber spatula or spoon, gently fold everything together until the eggs are beautifully coated.
Step 4: Garnish and Serve
Transfer the egg salad to a serving bowl. Top it with a light dusting of paprika for a pop of color and flavor, and scatter the remaining chives over the top.
Step 5: Enjoy Your Way
Serve it immediately or let it chill in the fridge for 30 minutes to let the flavors meld together perfectly. It’s amazing scooped onto toasted whole-wheat bread, tucked inside lettuce wraps, or eaten right out of the bowl with some whole-grain crackers