Place the eggs in a medium saucepan and cover them with cold water, making sure the water sits about an inch above the eggs. Bring the pot to a gentle boil over medium heat, then reduce the heat slightly and let them cook for about 9–11 minutes.

Once done, transfer the eggs immediately into a bowl of cold water or an ice bath. This stops the cooking process and makes peeling much easier.

Pro tip: Don’t skip the ice bath—it helps prevent that greyish ring around the yolk and keeps the texture clean and fresh.

Gently tap each egg on a hard surface to crack the shell, then peel under running water if needed to help loosen stubborn bits. Once peeled, pat dry and place them in a mixing bowl.

Use a fork or knife to chop the eggs into small, bite-sized pieces. You can go chunkier if you like texture or finer if you prefer a smoother salad.

Pro tip: Let the eggs cool completely before chopping so they don’t turn mushy or break unevenly.

In a separate small bowl, add the cottage cheese, mayonnaise (if using), Dijon mustard, lemon juice, salt, and black pepper. Stir everything together until well combined and slightly smooth.

This mixture is what gives the salad its creamy, flavorful base, so take a moment to blend it properly.

Pro tip: If you want a smoother texture, you can lightly mash the cottage cheese with a fork before mixing.

Pour the creamy mixture over the chopped eggs in the mixing bowl. Add in the chopped red onion and fresh herbs.

Gently fold everything together using a spoon or spatula until the eggs are fully coated and evenly mixed. Try not to overmix so the eggs keep their texture.

Pro tip: Fold slowly and lightly—this keeps the salad fluffy instead of turning it into a paste.

Give the egg salad a quick taste and adjust seasoning if needed. Add a pinch more salt, pepper, or lemon juice depending on your preference.

Once it tastes just right, you can serve it immediately or chill it in the fridge for 15–30 minutes for a colder, more refreshing flavor.

Pro tip: The flavor deepens after a short chill time, so it actually tastes even better after resting a bit.