Protein-Packed Cottage Cheese Egg Salad

Place the eggs in a small pot and cover with cold water by about an inch.

💡 Tip: Starting eggs in cold water helps prevent them from cracking as the temperature rises.

Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 9–10 minutes.

💡 Tip: A gentle simmer, not a rolling boil, helps keep the yolks tender and centered.

Transfer the eggs immediately to an ice bath and let cool completely before peeling.

💡 Tip: A quick ice bath stops the cooking process and makes peeling much easier.

Peel the cooled eggs and chop them into small, even pieces.

💡 Tip: For a finer texture, you can use an egg slicer or a fork to mash them.

In a medium bowl, stir together the cottage cheese, mayo or yogurt, Dijon, lemon juice, garlic powder, salt, and pepper until well combined.

Fold in the chopped eggs, chives, and dill until evenly distributed but still slightly chunky.

💡 Tip: Folding gently keeps the salad creamy yet textured rather than mushy.

Taste and adjust seasoning with more salt, pepper, lemon juice, or mustard as needed.

Garnish with a pinch of paprika and serve on toast, in a sandwich, or scooped into lettuce cups.