This Egg Salad with Cottage Cheese is a protein-packed twist on a classic, combining creamy cottage cheese with chopped hard-boiled eggs, tangy mustard, and fresh herbs for a light, flavorful dish. It’s one of my go-to lunches when I want something quick, healthy, and satisfying—perfect on toast, in lettuce wraps, or eaten straight from the bowl.
Why You’ll Love This Recipe
I love this recipe because it’s creamy without being heavy, thanks to the cottage cheese, which adds a slight tang and plenty of protein. It’s a refreshing alternative to traditional mayo-based egg salad, and I can make it in minutes with ingredients I usually have on hand. It’s also versatile, customizable, and great for meal prep.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Hard-boiled eggs, chopped
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Cottage cheese (small curd works best)
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Dijon mustard or yellow mustard
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Green onions or chives, finely chopped
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Fresh dill or parsley (optional)
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Salt
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Black pepper
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Paprika (optional for garnish)
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Lemon juice (optional for brightness)
directions
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I peel and chop the hard-boiled eggs and place them in a mixing bowl.
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I add the cottage cheese, mustard, herbs, salt, and pepper.
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I mix everything together until it’s well combined but still slightly chunky.
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I taste and adjust seasoning, then chill it for a few minutes if I have time.
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I serve it cold, topped with a sprinkle of paprika or extra herbs if desired.
Servings and timing
This recipe makes about 2–3 servings. It takes 10 minutes to prep (not counting egg boiling time), and it’s ready to enjoy immediately or after a short chill.
Variations
Sometimes I mash the eggs more finely for a smoother spread. I’ve also stirred in diced celery for crunch or used Greek yogurt along with cottage cheese for extra creaminess. If I want a spicy kick, I add a dash of hot sauce or chopped pickles. I’ve even used everything bagel seasoning for a fun twist.
storage/reheating
I store this egg salad in an airtight container in the fridge for up to 3 days. It’s best served cold, and I don’t reheat it.
FAQs
Can I use low-fat cottage cheese?
Yes, I often use low-fat or even fat-free cottage cheese, and it still tastes great—just a bit less creamy.
Is this good for meal prep?
Absolutely. I make a batch and store it in the fridge for quick lunches or snacks throughout the week.
Can I make it without mustard?
Yes. I leave it out or swap it for a bit of lemon juice or vinegar to keep the tanginess.
What’s the best way to serve it?
I like it on whole grain toast, in a sandwich, in lettuce cups, or even scooped onto crackers.
Can I blend the cottage cheese?
Yes, if I want a smoother texture, I pulse the cottage cheese in a food processor before mixing it in.
Conclusion
This Egg Salad with Cottage Cheese is a creamy, protein-rich version of a lunchtime classic. It’s easy, flavorful, and perfect when I want something nutritious and comforting without a lot of effort. Whether I spread it on toast or eat it straight from the bowl, it’s always a satisfying choice.
Print
Egg Salad with Cottage Cheese
- Prep Time: 10 minutes
- Cook Time: 0 minutes (excluding boiling eggs)
- Total Time: 10 minutes
- Yield: 2–3 servings
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Low Fat
Description
Egg Salad with Cottage Cheese is a creamy, protein-rich twist on the classic egg salad. It blends chopped hard-boiled eggs with cottage cheese, mustard, and herbs for a light yet satisfying meal that’s perfect on toast, in wraps, or by the spoonful.
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup cottage cheese (small curd preferred)
- 1 tsp Dijon or yellow mustard
- 2 tbsp green onions or chives, finely chopped
- 1 tbsp fresh dill or parsley (optional)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 tsp lemon juice (optional)
- Pinch of paprika (optional, for garnish)
Instructions
- Peel and chop hard-boiled eggs and place them in a mixing bowl.
- Add cottage cheese, mustard, green onions or chives, herbs (if using), salt, pepper, and lemon juice (if using).
- Mix until well combined, keeping the texture slightly chunky.
- Taste and adjust seasonings as needed.
- Chill in the fridge for a few minutes if desired, then serve cold with a sprinkle of paprika or extra herbs.
Notes
- Mash eggs more for a smoother spread or leave chunkier for texture.
- Add diced celery for crunch or a dash of hot sauce for spice.
- Use Greek yogurt along with cottage cheese for extra creaminess.
- Everything bagel seasoning makes a fun, flavorful topping.
- Best served cold; do not reheat.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 160
- Sugar: 1g
- Sodium: 330mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 280mg
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