Simple Cottage Cheese Egg Salad Recipe

There's something incredibly satisfying about the creamy, tangy bite of a well-made egg salad. This version, featuring the surprising but delicious addition of cottage cheese, is a lighter, protein-packed twist on the classic we all know and love.

this Recipe

I first whipped this up on a whim when I was low on mayo but had a tub of cottage cheese calling my name. To my delight, the result was rich, flavorful, and even more satisfying than the original. Since then, it’s become my go-to for quick lunches, weekday meal preps, and even last-minute sandwich spreads.

Let me show you exactly why this cottage cheese egg salad deserves a spot in your regular rotation.

Why You’ll Love This Simple Cottage Cheese Egg Salad Recipe

Get ready to meet your new favorite lunch idea. This egg salad is not just delicious—it’s fresh, filling, and packed with wholesome ingredients.

First of all, it’s incredibly easy to make. With just a handful of ingredients and a few minutes of prep time, you can have a satisfying meal ready to go. It’s perfect for busy mornings or lazy Sunday afternoons when you want something fast but homemade.

It’s also a healthier alternative to traditional egg salad. Cottage cheese replaces mayo, cutting down on fat while amping up the protein. The texture is still creamy and luscious, but without the heavy feeling that sometimes comes with classic versions.

This recipe is wonderfully budget-friendly. Eggs and cottage cheese are both affordable staples, making this a great choice when you're feeding a family or planning out lunches for the week.

And the versatility is unbeatable. Whether you’re serving it on toast, in lettuce wraps, stuffed into a pita, or scooped up with crackers, this salad adapts to your cravings and dietary needs.

Now, let’s break down the ingredients that make this salad shine.

Ingredients Notes

This egg salad is proof that simple ingredients can come together to create something amazing. Each element contributes flavor, texture, and nourishment.

Cottage cheese is the star of the show here. It’s creamy with a subtle tang that pairs perfectly with eggs. Choose small-curd cottage cheese for a smoother texture, and feel free to go full-fat or low-fat depending on your preference. I personally love the richness of the 4% milkfat variety.

Hard-boiled eggs bring protein and that signature creamy yolk flavor. Aim for eggs that have been boiled, cooled, and peeled cleanly—nothing ruins a good egg salad like rubbery whites or a chalky center. I like to boil a batch ahead of time and keep them on hand for quick meals.

Dijon mustard adds just the right amount of sharpness. It balances out the creaminess with a little bite. You can substitute it with yellow mustard if that’s what you have, but Dijon really enhances the flavor profile.

Fresh herbs like dill or chives take this egg salad to the next level. They add a pop of color and a burst of freshness that makes the whole dish feel brighter and more gourmet, even if you’re just eating it out of a Tupperware.

You won’t need much in the way of equipment—just a mixing bowl, a fork or potato masher to break down the eggs, and a spoon for mixing. A cutting board and knife for the herbs and eggs is all the prep you need.

How To Make This Simple Cottage Cheese Egg Salad

This salad comes together in just a few steps, making it ideal for quick lunches or meal prepping for the week.

Start by hard-boiling your eggs. Place them in a saucepan and cover with cold water. Bring to a boil, then reduce to a simmer for 9-10 minutes. After cooking, transfer them to an ice bath to cool completely. This helps prevent that green ring around the yolk and makes peeling easier.

Once the eggs are cool, peel and chop them into small chunks. You can go as fine or as chunky as you like—I personally enjoy a little texture, so I keep the pieces slightly larger. Transfer them to a mixing bowl.

Add the cottage cheese to the bowl. I usually start with about ½ cup and adjust depending on the consistency I want. Stir gently to combine, making sure not to mash the eggs too much in the process.

Mix in the Dijon mustard, a pinch of salt and pepper, and your fresh herbs of choice. Dill gives a classic deli-style flavor, while chives or green onions offer a mild, oniony bite. Stir until everything is evenly combined and coated in creamy goodness.

Taste and adjust the seasoning as needed. Sometimes I’ll add a tiny squeeze of lemon juice or a dash of paprika for a little extra zing. Once it’s just right, pop it into the fridge to chill for at least 20 minutes—it tastes even better when the flavors have had time to meld.

Altogether, you’re looking at around 25 minutes from start to finish, especially if you have your eggs pre-boiled. The result is a cool, creamy salad that’s satisfying without being heavy.

Storage Options

This cottage cheese egg salad stores beautifully, making it a dream for meal preppers or those who like to plan ahead.

Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 4 days. Just be sure to give it a good stir before serving, as some separation from the cottage cheese is natural over time.

If you’re planning to use it for grab-and-go lunches, portion it into smaller containers or mason jars for easy access. You can also pack it alongside crackers, cut veggies, or slices of toasted bread for a quick meal on the run.

Freezing isn’t recommended for this recipe, as the texture of the eggs and cottage cheese won’t hold up well after thawing.

To re-serve, simply give it a gentle stir and enjoy chilled straight from the fridge. If it seems a little thick after sitting, a spoonful of fresh cottage cheese can bring it back to life.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize based on what you have in your fridge or your dietary preferences.

If you’re looking for even more protein, try adding in some chopped grilled chicken or canned tuna. It transforms the salad into a heartier meal with very little effort.

For a vegetarian boost, mix in some finely chopped celery, red bell pepper, or shredded carrots. They add crunch, color, and nutrients without overpowering the flavor.

Not a fan of cottage cheese? Greek yogurt is a great alternative. It still provides a creamy base with a tangy kick, though the texture will be a bit smoother and less chunky.

Want a little spice? A dash of hot sauce or a sprinkle of red pepper flakes gives this egg salad a gentle heat that really wakes up the palate.

Feel free to experiment with different herbs and spices. Smoked paprika, curry powder, or everything bagel seasoning can totally transform the flavor profile with just a pinch.

At the end of the day, this recipe is all about flexibility and flavor. Make it once, and you’ll start finding your own favorite tweaks and additions in no time.

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