Simple Cottage Cheese Egg Salad Recipe

There’s something incredibly comforting about the creamy, tangy taste of egg salad — and this Simple Cottage Cheese Egg Salad takes it to the next level. With a rich yet light texture and a subtle, savory zing, it’s a recipe that’s as satisfying as it is easy to make.

I first whipped this up on a lazy Sunday afternoon when I was craving something protein-packed but didn’t want to spend more than 10 minutes in the kitchen. One taste, and I was hooked. Now it’s my go-to for quick lunches, light dinners, and even make-ahead meal prep.

Let’s dive into what makes this egg salad a little extra special.

Why You’ll Love This Simple Cottage Cheese Egg Salad

This isn't your ordinary egg salad — it's protein-packed, creamy without mayo, and perfect for any meal of the day.

First, it’s incredibly easy to make. With just a handful of pantry staples and fridge finds, this salad comes together in under 15 minutes. No fancy techniques or equipment required.

It’s a healthier twist on a classic. By swapping out mayonnaise for cottage cheese, you get the same creamy texture but with fewer calories and more protein. It’s light, tangy, and just rich enough.

Perfect for meal prep. This egg salad stores beautifully, making it ideal for grab-and-go lunches or quick protein boosts throughout the week. Spoon it onto toast, wrap it in a tortilla, or just enjoy it by the forkful.

It’s wonderfully versatile. Add herbs, spice it up, or keep it simple — this recipe is a great base for all kinds of variations. It also pairs well with almost anything, from crisp lettuce to hearty multigrain bread.

Once you make it, you’ll wonder how you ever did lunch without it.

Ingredients Notes

The beauty of this egg salad lies in its simplicity. Each ingredient brings balance and flavor to the dish, creating a creamy, tangy, protein-rich meal you’ll crave again and again.

Eggs are the heart of this dish. Hard-boiled to perfection, they offer richness and structure. I recommend using eggs that have been cooled and peeled easily — older eggs tend to peel better after boiling.

Cottage cheese is what sets this version apart. It lends a mild tang and luscious creaminess while keeping the dish light and healthy. Go for small curd cottage cheese for a smoother consistency, or blend it slightly if you prefer a more uniform texture.

Dijon mustard adds that necessary zing. Just a teaspoon or so brings out the savory depth and adds complexity. Don’t skip it — it’s the secret to keeping the salad from tasting flat.

Green onions bring freshness and a pop of flavor. Their mild bite complements the richness of the eggs and cottage cheese beautifully. You can also substitute chives for a more delicate taste.

Salt and pepper are essential for seasoning. Start light and adjust after mixing — the cottage cheese adds a bit of saltiness already.

No fancy tools required here — just a mixing bowl, a spoon or fork, and a cutting board. A potato masher or pastry cutter works wonders if you prefer a finer chop on the eggs.

How To Make This Simple Cottage Cheese Egg Salad

Making this egg salad is as easy as it gets — no stress, no fuss, just wholesome flavor in every bite.

Start by hard-boiling your eggs. Place them in a pot, cover with water, bring to a boil, then reduce the heat and simmer for 9-10 minutes. Once done, transfer them immediately to an ice bath. This makes peeling easier and stops the cooking process.

While the eggs cool, prep your cottage cheese. If you’re using a larger curd and prefer a smoother texture, give it a quick pulse in a food processor or mash it gently with a fork. Otherwise, just scoop it straight into your mixing bowl.

Peel your eggs and chop them to your desired texture. Some prefer chunkier pieces for a more rustic salad; others like a fine dice for a smoother blend. Add them to the bowl with the cottage cheese.

Mix in your Dijon mustard, salt, pepper, and sliced green onions. Stir until everything is evenly combined. If it looks a bit thick, you can thin it out with a splash of milk or even a little more cottage cheese.

Taste and adjust the seasoning. Some like a touch of garlic powder or a sprinkle of paprika on top for extra flavor.

From start to finish, this salad takes no more than 15 minutes — perfect for a quick bite or a make-ahead meal.

Storage Options

This egg salad keeps well in the refrigerator, making it a fantastic option for meal prep or make-ahead lunches.

Store it in an airtight container for up to 3 days. Because it uses cottage cheese instead of mayonnaise, it may release a bit of moisture over time — just give it a quick stir before serving.

If you want to portion it out, divide the salad into small glass jars or individual meal prep containers. It’s great for grab-and-go lunches or snack boxes.

Avoid freezing this recipe — the texture of the cottage cheese and eggs won’t hold up well after thawing.

To reheat (if you’re serving it warm, like over toast), microwave for 10–15 seconds. But it’s typically best served cold or at room temperature.

Variations and Substitutions

This recipe is endlessly adaptable — once you’ve got the base down, the options are wide open.

For added crunch, stir in finely chopped celery or dill pickles. These add texture and a refreshing contrast to the creamy eggs and cheese.

Want a spicier version? Mix in a teaspoon of sriracha, a pinch of cayenne pepper, or even a dash of hot sauce to give the salad a little kick.

Fresh herbs like dill, parsley, or chives add a fragrant twist. Stir them in just before serving for the best flavor.

Not a fan of cottage cheese? Swap it for Greek yogurt for a similar tangy profile, or use a blend of yogurt and mayo for a more traditional taste.

If you're looking for a low-carb or keto-friendly meal, serve it in lettuce cups, avocado halves, or atop cucumber slices instead of bread or crackers.

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