Description
This Avocado Egg Salad with Cottage Cheese is a creamy, protein-packed twist on the classic egg salad. Combining the richness of ripe avocados and the tanginess of cottage cheese with perfectly cooked eggs, crisp celery, and green onions, all tossed in a flavorful mustard-dill dressing, it makes a nutritious and satisfying meal or snack. Perfect for sandwiches, lettuce wraps, or served chilled as a light salad, this recipe balances fresh textures and bright flavors for a delightful dish.
Ingredients
Scale
Eggs and Dairy
- 6 boiled eggs
- 1 cup cottage cheese, rinsed with cold water and drained
- 1/2 cup mayo
Vegetables
- 1 cup sliced celery (inner small pieces preferred)
- 1/2 cup sliced green onions (white and green parts)
- 2 avocados, peeled and diced
Seasonings and Dressing
- 1 T fresh-squeezed lemon juice (for tossing avocados)
- Salt to taste (for salting avocado, preferably Vege-Sal)
- Fresh-ground black pepper and salt to taste for seasoning finished salad
- 1 T Dijon mustard (or preferred mustard)
- 1 T fresh-squeezed lemon juice (for dressing)
- 1/2 tsp dried dill weed
- 1/2 tsp celery seed
Instructions
- Cook the Eggs: Use your preferred method to cook six hard-boiled eggs. After cooking, rinse the eggs with cold water and let them cool completely to make peeling easier.
- Prepare Cottage Cheese: While the eggs cook and cool, place 1 cup of cottage cheese into a fine-mesh strainer. Rinse with very cold water to reduce saltiness and let it drain thoroughly.
- Make the Dressing: In a bowl, whisk together the mayonnaise, Dijon mustard, 1 tablespoon fresh lemon juice, dried dill weed, and celery seed until smooth and blended.
- Slice Vegetables: Slice the green onions, including both white and green parts, and slice the celery into small pieces, ideally using the inner tender parts for best texture.
- Prepare Eggs for Salad: Once eggs are cooled, peel them and cut each egg lengthwise into quarters, then slice the quarters into bite-sized pieces suitable for the salad.
- Dice the Avocado: Peel the avocados and dice them into small chunks. Toss the diced avocado in a large bowl with 1 tablespoon of fresh lemon juice and a generous pinch of salt or Vege-Sal to prevent browning and add flavor.
- Combine Salad Ingredients: Add the chopped eggs, drained cottage cheese, sliced celery, and green onions to the bowl with the avocado. Gently stir to combine all the main ingredients without mashing the avocado.
- Add Dressing: Pour the prepared dressing over the combined ingredients and gently stir again until all pieces are evenly coated. Adjust the amount of dressing to your liking if you prefer a less creamy salad.
- Season to Taste: Season the salad with additional salt and fresh-ground black pepper according to your preference for a balanced flavor.
- Chill or Serve: You may serve the salad immediately or chill it in the refrigerator. The flavors meld beautifully after chilling and it tastes great even after overnight refrigeration.
- Serving Suggestions: Serve the egg salad over a bed of lettuce, in lettuce wraps, inside low-carb pita bread, wrapped in a low-carb tortilla, regular sandwich bread, or enjoy it straight from the bowl.
Notes
- Rinsing the cottage cheese removes excess salt and improves texture for the salad.
- Using fresh lemon juice on the avocado prevents browning and adds brightness.
- Start adding the dressing gradually to avoid making the salad too wet, especially if you prefer less mayo.
- The salad keeps best when refrigerated and is recommended to consume within one day for optimal freshness.
- Feel free to customize mustard choice and herb quantities to suit personal taste.
