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A bowl of creamy cottage cheese egg salad topped with chives and smoked paprika.

Cottage Cheese Egg Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 210
Ingredients Method

Ingredients
  

  • 4 large hard -boiled eggs, peeled and diced
  • 1/2 cup small curd cottage cheese
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh chives, finely chopped
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon smoked paprika

Method
 

  1. Place the eggs in a medium saucepan and cover with cold water by one inch.
  2. Bring the water to a boil, then remove from heat, cover, and let stand for 10 minutes.
  3. Transfer eggs to an ice bath for 5 minutes before peeling and dicing into 1/2-inch pieces.
  4. In a medium mixing bowl, combine the cottage cheese, Dijon mustard, salt, and pepper.
  5. Gently fold the diced eggs and chopped chives into the cottage cheese mixture until evenly coated.
  6. Sprinkle with smoked paprika and serve immediately or refrigerate for up to 24 hours.