Simple Cottage Cheese Egg Salad Recipe
This Simple Cottage Cheese Egg Salad recipe is a creamy, protein-packed twist on the classic. Using cottage cheese instead of mayo makes it healthier and lighter, while still keeping all the delicious flavor. Ideal for meal prep, lunch boxes, or a low-carb snack, this recipe is fast, fresh, and satisfying.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Gluten Free
Ingredients
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4 hard-boiled eggs, chopped
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1/2 cup cottage cheese
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1 tbsp Dijon mustard
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1/4 tsp garlic powder
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Salt and pepper to taste
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1 tbsp chopped green onions or chives (optional)
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Paprika for garnish (optional)
Instructions
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In a mixing bowl, combine chopped eggs and cottage cheese.
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Add Dijon mustard, garlic powder, salt, and pepper. Mix well.
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Stir in green onions or chives if using.
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Chill for 10–15 minutes before serving.
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Serve on toast, lettuce wraps, or with crackers. Sprinkle with paprika if desired.
Notes
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Use small curd cottage cheese for a smoother texture.
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Add celery or pickles for extra crunch.
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Can be made ahead and stored for up to 2 days in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 420mg