Go Back
Close-up eye-level view of chunky egg salad made with blended cottage cheese and fresh dill on seeded bread.

Cottage Cheese Egg Salad: Creamy, Chunky, and High-Protein

This high-protein Cottage Cheese Egg Salad features a thick, rich, pale yellow dressing made without mayo. Served on rustic, seeded whole grain bread with coarsely chopped eggs and fresh dill.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 sandwiches
Course: Lunch, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salad Base & Dressing
  • 1 cup Full-Fat Cottage Cheese (225g) 4% milkfat recommended for texture.
  • 6 large Eggs (300g) Hard-boiled. 1 yolk for the sauce, the rest chopped.
  • 1 tbsp Dijon Mustard (15g)
  • 2 tbsp Fresh Dill (10g) Finely chopped.
  • 1/4 tsp Kosher Salt (1.5g)
  • 1/4 tsp Black Pepper (0.5g)
For Serving
  • 4 slices Rustic Dark Whole Grain Bread (140g) Crust covered in sesame and sunflower seeds.

Equipment

  • 1 High-Speed Blender or Food Processor Essential for whipping the cottage cheese into a smooth, mayo-like dressing.
  • 1 Medium Saucepan For hard-boiling the eggs.

Method
 

Preparation
  1. Place eggs in a saucepan, cover with an inch of cold water, and bring to a rolling boil. Remove from heat, cover, and let sit for exactly 10 minutes.
  2. Transfer eggs to an ice water bath for 5 minutes. Peel them carefully. Slice one egg, reserve the yolk for the dressing, and coarsely chop the remaining eggs into chunky pieces.
  3. In a blender, combine the cottage cheese, the reserved egg yolk, Dijon mustard, kosher salt, and black pepper. Blend on high for 60 to 90 seconds until a smooth, pale yellow sauce forms.
  4. Transfer the dressing to a bowl. Gently fold in the chopped eggs and fresh dill using a silicone spatula until evenly coated.
  5. Scoop the thick egg salad generously onto two slices of the rustic seeded bread, allowing it to spill from the sides. Top with the remaining slices and serve.

Notes

Tip 1: Pat your hard-boiled eggs completely dry before chopping to keep the dressing thick.
Tip 2: For the best flavor and texture, chill the mixed egg salad in the fridge for 30 minutes before assembling the sandwich.