Simple Cottage Cheese Egg Salad

This Cottage Cheese Egg Salad is a light, protein-rich twist on the classic egg salad recipe. By swapping out some of the mayo for creamy cottage cheese, you get a deliciously tangy, satisfying dish that’s perfect for breakfast, lunch, or a midday snack. It’s easy to prepare, full of flavor, and comes together in under 20 minutes.

Why You’ll Love This Recipe

• High in protein and low in carbs

• Creamy and tangy without being heavy

• Great for breakfast, lunch, or snack

• Quick and easy to prepare

• Customizable with herbs or spices

• Kid-friendly and lunchbox-approved

• A healthier twist on a classic

• Ready in just 15–20 minutes

• No special equipment needed

• Stores well for a couple of days

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

⅔ cup cottage cheese
6 large eggs
5–6 tablespoons scallions or spring onions, finely chopped
2 tablespoons mayonnaise
1½ teaspoons Dijon mustard (or to taste)
⅓ teaspoon fine sea salt
Black pepper to taste
⅓ teaspoon red pepper flakes

directions

1. Boil the eggs: Place eggs in a small pot, cover with water, and bring to a boil. Once boiling, turn off the heat and let eggs sit, covered, for 7–8 minutes.

2. Cool and peel: Drain the hot water and immerse eggs in very cold water with ice cubes for about 2 minutes. Add more ice if needed. Drain, dry, and peel the eggs.

3. Separate and chop: Slice each egg in half. Remove yolks from 4 eggs and place them in a shallow bowl. Finely chop the remaining 2 whole eggs and the 4 whites.

4. Make the dressing: Mash the 4 egg yolks with 2 tablespoons of cottage cheese, mayonnaise, and Dijon mustard until creamy.

5. Combine: In a large mixing bowl, add chopped eggs, remaining cottage cheese, scallions, the creamy egg yolk mixture, salt, pepper, and most of the red pepper flakes. Mix well.

6. Finish and chill: Adjust seasoning as needed. Sprinkle remaining pepper flakes on top. Cover and refrigerate for 30 minutes before serving if possible.

Servings and timing

Yield: 4 servings
Prep Time: 16 minutes
Total Time: 16 minutes

Variations

• Herby Version: Add fresh dill, parsley, or chives for a burst of green flavor.

• Avocado Boost: Mix in some mashed avocado for extra creaminess and healthy fats.

• Spicy Kick: Use hot paprika, cayenne, or extra red pepper flakes for added heat.

• Crunchy Add-ins: Stir in diced celery or cucumber for added texture.

• Greek Style: Use Greek yogurt instead of mayonnaise and add oregano and lemon zest.

• Smoky Flavor: Add a pinch of smoked paprika or chopped smoked paprika.

• No-Mayo Option: Skip the mayo entirely and add more cottage cheese for a lighter version.

• Vegan Alternative: Substitute chopped tofu for eggs and use vegan mayo and cheese.

• Meal Prep Friendly: Serve in lettuce wraps, sandwiches, or on crackers for easy meals.

• Low-Sodium: Use low-sodium cottage cheese and adjust salt accordingly.

storage/reheating

Refrigerator: Store in an airtight container for up to 2 days.
Freezing: Not recommended, as the texture of cottage cheese and eggs changes after freezing.
To Serve: Stir gently before serving if any liquid separates.

FAQs

Can I make this egg salad ahead of time?

Yes, you can make it up to 2 days in advance. For the best texture, give it a stir before serving.

Can I use other types of mustard?

Absolutely. Yellow mustard or spicy brown mustard are great substitutes for Dijon.

How do I avoid a soggy egg salad?

Use thick cottage cheese and avoid overmixing. If needed, mash runny cottage cheese with a fork before combining.

Can I use only egg whites?

Yes, for a lower-fat version, use only the whites and adjust the seasoning to taste.

Is cottage cheese a good mayo substitute?

Yes, it adds creaminess and tang with less fat and more protein. You can reduce or omit mayo altogether.

What should I serve it with?

Serve in sandwiches, lettuce cups, with crackers, or on toasted bread. It also pairs well with salads.

Can I add pickles or relish?

Definitely. Chopped pickles or a spoonful of relish can add a tangy crunch.

How do I make this recipe keto-friendly?

This recipe is already low in carbs, but skip the mayo or use full-fat versions if needed.

What if I don’t like red pepper flakes?

You can leave them out or replace with black pepper, paprika, or fresh herbs for flavor without heat.

Can I use whipped cottage cheese?

Yes, whipped cottage cheese gives a smoother texture and blends easily with the other ingredients.

Conclusion

This Cottage Cheese Egg Salad is a fresh, healthy twist on a classic. Creamy, flavorful, and incredibly simple, it’s ideal for a quick lunch, light dinner, or high-protein snack. With just a few ingredients and minimal prep, you’ll have a versatile dish that’s as delicious as it is nourishing. Give it a try and enjoy a lighter take on egg salad that doesn’t skimp on flavor.