Description
This creamy, tangy Dill Pickle Cottage Cheese Egg Salad is what lunch dreams are made of – protein-packed, full of flavor, and ready in minutes!
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 1 cup (225g) cottage cheese (4% fat works best for creaminess)
- 1/3 cup (80ml) dill pickles, finely diced (about 2–3 medium pickles)
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 1 tablespoon (15ml) pickle juice (from the jar)
- 1 tablespoon (15ml) Dijon mustard
- 2 tablespoons (30ml) plain Greek yogurt
- 1/4 cup (40g) red onion, finely diced
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: 1/4 teaspoon paprika for garnish
Instructions
- Place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat. Cover and let sit for 9 minutes before transferring to an ice bath.
- Peel and chop the eggs into small, bite-sized pieces (about 1/2-inch cubes).
- In a large mixing bowl, combine the cottage cheese, Greek yogurt, Dijon mustard, and pickle juice.
- Add the chopped eggs, diced dill pickles, fresh dill, red onion, and garlic powder to the cottage cheese mixture.
- Gently fold everything together using a spatula, being careful not to mash the eggs too much.
- Season with salt and freshly ground black pepper to taste.
- Cover and refrigerate for at least 30 minutes (2 hours is ideal) to allow the flavors to meld.
- Before serving, give it a gentle stir, sprinkle with paprika if desired, and serve chilled.