Grammy's Kitchen · Egg Salad · Cottage Cheese Egg Salad
One of 55 egg salad recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 11% |
| acid | 0% | 1% |
| egg | 49% | 79% |
| aromatics | 13% | 4% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 large eggs |
| 227 g | 8 ounces full-fat cottage cheese |
| 4 g | 1 teaspoon Dijon mustard |
| 2 g | 1/2 teaspoon onion powder |
| 1 g | 1/2 teaspoon garlic powder |
| 1 g | 1/2 teaspoon smoked paprika (plus more for garnish) |
| Salt and ground black pepper (to taste) | |
| 80 g | 2 ribs celery (finely diced) |
| 75 g | 1/2 medium red onion (finely diced) |
| 6 g | 1 tablespoon fresh dill (chopped, plus more for garnish) |
Method: 7 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.