Cottage Cheese Egg Salad

This Cottage Cheese Egg Salad is one of my favorite high-protein, feel-good meals. It takes the creamy comfort of classic egg salad and gives it a healthier twist with protein-rich cottage cheese. The result is a light yet satisfying dish that I love scooping onto toast, tucking into lettuce wraps, or eating straight from the bowl.

Why You’ll Love This Recipe

I love how creamy and flavorful this egg salad is without needing loads of mayo. The cottage cheese adds a subtle tang and creaminess while keeping things lighter and more nutritious. It’s perfect for lunch, meal prep, or a quick, protein-packed snack. I can whip it up in minutes and enjoy it a dozen different ways.

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 or blended smooth)

• Dijon mustard

• Fresh chives or green onions, finely chopped

• Salt and black pepper

• Paprika (optional, for garnish)

• Lettuce, bread, or crackers for serving

Directions

1. I start by chopping the hard-boiled eggs and adding them to a mixing bowl.

2. I stir in the cottage cheese and Dijon mustard until everything is well combined.

3. I mix in the chopped chives, salt, and pepper, tasting and adjusting the seasoning to my liking.

4. I serve it immediately or chill it in the fridge for 30 minutes to let the flavors meld.

5. Before serving, I sprinkle a little paprika on top if I want some extra color and flavor.

Servings and timing

This recipe makes about 2–3 servings. It takes around 10 minutes to prepare—especially quick if I already have the eggs boiled.

Variations

Sometimes I add chopped celery for extra crunch or a bit of red onion for sharpness. When I want more creaminess, I stir in a spoonful of Greek yogurt or mashed avocado. I’ve also made it with blended cottage cheese for a super smooth version.

storage/reheating

I store the egg salad in an airtight container in the fridge for up to 3 days. I don’t reheat it—it’s best served cold or at room temperature, either on toast, with crackers, or wrapped in lettuce leaves.

FAQs

Can I use blended cottage cheese?

Yes, when I want a smoother texture, I blend the cottage cheese before mixing it with the eggs. It creates a more mayo-like consistency.

Is this salad good for meal prep?

Absolutely. I make a batch ahead of time and portion it into containers for easy lunches or snacks throughout the week.

How do I serve it?

I love it on toasted bread, in a wrap, in lettuce cups, or even spooned into halved avocados.

Can I make this without mustard?

Yes, I’ve skipped the mustard before or swapped it with a little lemon juice for brightness—it still tastes great.

What kind of cottage cheese works best?

I prefer small curd for texture, but any type works. If I’m not a fan of the curds, blending it makes the mixture creamy and smooth.

Conclusion

This Cottage Cheese Egg Salad is a fresh take on a classic that I keep coming back to. It’s light, creamy, and full of protein—perfect for quick lunches, snacks, or meal prep. Once I started making it with cottage cheese, I never looked at regular egg salad the same way again.