Simple cottage cheese egg salad is a creamy, protein-packed twist on the classic recipe that I turn to when I want something light, fresh, and filling. Combining hard-boiled eggs with cottage cheese instead of mayo gives it a rich texture with a little tang, and it’s perfect for sandwiches, wraps, or just scooped over greens.
Why You’ll Love This Recipe
I love this recipe because it’s easy to make, full of flavor, and way more nutritious than traditional egg salad. The cottage cheese makes it creamy without being heavy, and it adds extra protein, which helps keep me full. It’s quick, budget-friendly, and great for meal prep or a fast lunch.
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 for best texture)
- Dijon mustard or yellow mustard (optional)
- Salt
- Black pepper
- Chopped green onions or chives
- Optional: paprika, dill, celery, or a dash of hot sauce
Directions
- I start by peeling and chopping the hard-boiled eggs into small chunks.
- In a bowl, I combine the eggs with cottage cheese, mustard (if using), salt, pepper, and green onions.
- I mix everything gently until it’s creamy and evenly combined.
- I taste and adjust seasoning as needed.
- I chill it for 15–30 minutes if I have time—this helps the flavors meld, but it’s also delicious right away.
Servings and Timing
This recipe makes about 2–3 servings. It takes 10 minutes or less to prepare (plus boiling eggs if they aren’t ready in advance).
Variations
- I sometimes add diced celery or red bell pepper for crunch.
- A pinch of smoked paprika or dried dill gives it a more herby, flavorful edge.
- I swap green onions for finely chopped red onion if I want a bolder bite.
- I’ve stirred in avocado for an even creamier, healthy-fat version.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. It tastes best cold or slightly chilled. Since it doesn’t contain mayo, it holds up well without separating.
FAQs
Can I use low-fat cottage cheese?
Yes! I’ve made it with low-fat and even non-fat cottage cheese. The texture is slightly thinner, but the flavor is still great.
How many eggs should I use?
I usually go with 4–6 hard-boiled eggs for a nice balance of creamy and chunky, depending on how many servings I want.
Can I make this ahead?
Definitely. I often make it the night before for easy lunches the next day. The flavor improves as it sits.
What can I serve this with?
I serve it on toast, in a sandwich, stuffed into pita, wrapped in lettuce leaves, or scooped over a salad.
Is this good for meal prep?
Yes! It’s protein-rich, keeps well, and is great to have on hand for quick, healthy meals.
Conclusion
Simple cottage cheese egg salad is a fresh, lighter take on the classic that doesn’t skimp on taste. It’s creamy, flavorful, and packed with protein, making it one of my go-to quick lunches or snacks. Once I made this version, I found myself reaching for it all week long.
Print
Simple Cottage Cheese Egg Salad
- Prep Time: 10 minutes
- Cook Time: 0 minutes (if eggs are pre-cooked)
- Total Time: 10 minutes
- Yield: 2–3 servings
- Category: Lunch, Salad
- Method: No-cook
- Cuisine: American
Description
Simple cottage cheese egg salad is a protein-packed, creamy, and nutritious twist on the classic recipe. Made with hard-boiled eggs and cottage cheese instead of mayo, this light and flavorful egg salad is perfect for sandwiches, wraps, or low-carb lunches.
Ingredients
- 4–6 hard-boiled eggs, chopped
- ½ cup cottage cheese (small curd)
- 1 teaspoon Dijon or yellow mustard (optional)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 2 tablespoons chopped green onions or chives
- Optional: pinch of paprika, dill, diced celery, or hot sauce
Instructions
- Peel and chop hard-boiled eggs into small chunks.
- In a medium bowl, combine eggs, cottage cheese, mustard (if using), salt, pepper, and green onions.
- Gently mix until well combined and creamy.
- Taste and adjust seasonings as needed.
- Chill for 15–30 minutes for best flavor (optional) or serve immediately.
Notes
- Use small curd cottage cheese for the best creamy texture.
- Stir in avocado for added creaminess and healthy fats.
- For crunch, add diced celery or bell pepper.
- Swap green onions for red onion if preferred.
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