This Simple Cottage Cheese Egg Salad is a creamy, protein-packed twist on the classic recipe. I love how the cottage cheese adds a light, tangy flavor and blends perfectly with chopped hard-boiled eggs, creating a wholesome and satisfying salad I can enjoy for breakfast, lunch, or a snack.
Why You’ll Love This Recipe
I love this egg salad because it's quick, healthy, and incredibly versatile. The cottage cheese not only makes it extra creamy but also boosts the protein without adding heavy fats. It’s perfect for spreading on toast, scooping with crackers, or stuffing into a sandwich or wrap. Plus, it's naturally low-carb and easy to adapt with herbs, veggies, or spices.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Hard-boiled eggs, chopped
- Cottage cheese (small curd works best)
- Dijon mustard or yellow mustard
- Green onions or chives, finely chopped
- Salt and pepper
- Optional: celery, dill, paprika, lemon juice
directions
- I start by hard-boiling the eggs and letting them cool before peeling and chopping them.
- In a medium bowl, I combine the chopped eggs with cottage cheese and a spoonful of mustard.
- I stir in the green onions or chives, and season with salt and pepper to taste.
- For extra texture and flavor, I sometimes add finely diced celery, a pinch of paprika, or a squeeze of lemon juice.
- I mix everything gently until well combined and creamy.
- I chill the salad for about 15 minutes before serving to let the flavors blend.
Servings and timing
This recipe makes about 3–4 servings and takes just 15–20 minutes from start to finish, especially if I’ve already got hard-boiled eggs on hand. It’s one of my favorite quick-fix meals.
Variations
I love adding a scoop of mashed avocado for a creamier, dairy-free twist. Sometimes I mix in chopped pickles or relish for tang, or stir in some fresh herbs like dill or parsley. If I’m in the mood for spice, I’ll sprinkle in a bit of cayenne or hot sauce. Swapping half of the cottage cheese with Greek yogurt also gives a more tangy, smooth texture.
storage/reheating
I store the egg salad in an airtight container in the fridge for up to 3 days. It’s best served cold, and I give it a quick stir before eating in case it separates slightly. I don’t recommend freezing it, as the texture doesn’t hold up well.
FAQs
Can I use large curd cottage cheese?
I prefer small curd because it blends better, but large curd works too if I don’t mind a chunkier texture.
Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and high in protein, making it great for keto or low-carb diets.
Can I make it ahead of time?
Absolutely. I often make a batch at the start of the week and keep it in the fridge for quick meals.
What can I serve it with?
I like serving it on whole-grain toast, in lettuce wraps, or stuffed into pita bread. It’s also great as a dip with crackers or cucumber slices.
Can I add mayonnaise?
Yes, if I want it extra creamy, I sometimes mix in a little mayo with the cottage cheese for a richer flavor.
Conclusion
This Simple Cottage Cheese Egg Salad is a lighter, fresher take on a classic dish that I keep coming back to. It’s quick, creamy, full of flavor, and perfect for any time of day. Whether I’m meal prepping or just need a healthy lunch in minutes, this recipe always hits the spot.
Simple Cottage Cheese Egg Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Total Time: 20 minutes
- Yield: 3–4 servings
- Category: Salad, Lunch, Snack
- Method: No-Cook / Mix
- Cuisine: American
- Diet: Vegetarian
Description
This Simple Cottage Cheese Egg Salad is a protein-packed, creamy twist on the classic recipe—perfect for a quick lunch, snack, or low-carb meal prep. Made with chopped hard-boiled eggs, tangy cottage cheese, mustard, and fresh herbs, it’s flavorful, light, and satisfying. Serve it on toast, in wraps, or with crackers for an easy, healthy bite.
Ingredients
- 6 hard-boiled eggs, chopped
- ½ cup cottage cheese (small curd preferred)
- 1 tsp Dijon mustard (or yellow mustard)
- 2 tbsp green onions or chives, finely chopped
- Salt and pepper, to taste
- Optional:
- ¼ cup finely diced celery
- ½ tsp dill or paprika
- 1 tsp lemon juice
Instructions
- Boil eggs ahead of time and let them cool. Peel and chop into small pieces.
- In a mixing bowl, combine chopped eggs with cottage cheese and mustard.
- Stir in chopped green onions or chives.
- Season with salt and pepper to taste.
- Optional: Mix in celery, dill, paprika, or lemon juice for added flavor.
- Gently mix until creamy and well combined.
- Chill for 15 minutes before serving for best flavor.
Notes
- Small curd cottage cheese blends best, but large curd can be used for a chunkier texture.
- Add avocado or Greek yogurt for extra creaminess.
- Great served with toast, in wraps, or with veggie dippers.
- Store in the fridge for up to 3 days—do not freeze.
