Name: Protein-Packed Cottage Cheese Egg Salad Sandwich Recipe
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
Cuisine: American
Ingredients: 4 large eggs, hard-boiled and diced into 1/2-inch pieces; 1 cup cottage cheese (Good Culture recommended for thicker texture); 1 1/2 tbsp Dijon mustard (Grey Poupon preferred for a sharper bite); 1/3 cup pickles, finely diced into 1/4-inch pieces; 1/2 tsp dill; 1/2 tsp freshly squeezed lemon juice; 1/4 tsp paprika; Salt to taste; Pepper to taste; 4 slices bread

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Introduction

This Protein-Packed Cottage Cheese Egg Salad Sandwich is a fresh and creamy twist on the classic egg salad. Loaded with protein and brightened with lemon and dill, it makes a satisfying meal perfect for lunch or a quick snack.

A close-up view of a thick sandwich stacked with two layers of creamy egg salad. The egg salad filling is pale yellow with soft white chunks of chopped eggs and small green dill sprigs scattered throughout. The sandwich uses three slices of multigrain bread with visible seeds on the crust, giving it a rough texture and brown color. The bread is slightly toasted, and the egg salad filling is generously spread between the slices, creating a fluffy and moist look. The background shows a blurred lemon and some green herbs on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs, hard-boiled and diced into 1/2-inch pieces
1 cup cottage cheese (I use Good Culture for a thicker texture)
1 1/2 tbsp mustard (Grey Poupon Dijon recommended for a sharper bite)
1/3 cup pickles, finely diced into 1/4-inch pieces
1/2 tsp dill
1/2 tsp freshly squeezed lemon juice
1/4 tsp paprika
Salt to taste
Pepper to taste
4 slices bread

Instructions

Step 1: Dice the hard-boiled eggs into 1/2-inch pieces and finely dice the pickles into 1/4-inch pieces. Measure out the cottage cheese, mustard, dill, lemon juice, paprika, salt, and pepper. Preparing all ingredients beforehand will make the assembly quick and ensure even mixing.
Step 2: In a medium bowl, combine the cottage cheese and mustard, stirring until well blended to create a creamy base. Add the diced eggs, pickles, dill, lemon juice, and paprika, then gently fold everything together until just combined. Season with salt and pepper to taste. Folding gently helps keep the egg pieces intact and the texture chunky.
Step 3: Divide the egg salad mixture evenly between two slices of bread for each sandwich, spreading gently without compressing. Slice each sandwich in half if desired, and serve immediately or wrap in parchment paper for a quick grab-and-go meal.

Tips & Variations

For a dairy-free version, substitute cottage cheese with mashed avocado or a vegan cream cheese alternative.
Add chopped fresh chives or green onions for extra onion flavor and color.
Use whole grain or rye bread for a heartier sandwich with additional fiber.
Try swapping dill for fresh tarragon or parsley to change the herbal note.

Storage

Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. Keep sandwiches wrapped tightly in parchment or plastic wrap to maintain freshness. When ready to eat, enjoy cold or let sit at room temperature for 10 minutes to soften the bread slightly.

How to Serve

This image shows a close-up view of a thick sandwich made with two slices of dark brown whole grain bread topped with sesame and sunflower seeds. Inside the sandwich, there are two layers of creamy egg salad filling with visible small pieces of boiled egg whites and yolks, mixed with fresh green dill leaves. The egg salad has a soft, slightly chunky texture with a pale yellow color. The sandwich is stacked on a wooden surface with a blurred lemon in the background, all set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of mustard?

Yes, you can use any mustard you prefer, such as yellow, spicy brown, or whole grain. Dijon mustard is recommended for its sharp flavor, but feel free to adjust according to your taste.

What is the best way to hard boil eggs for this recipe?

Place eggs in a pot, cover with cold water by an inch, bring to a boil, then cover and remove from heat. Let sit for 9-12 minutes depending on egg size, then transfer to an ice bath to cool and stop cooking. This method yields firm yet tender yolks perfect for salad.