You have to try this Simple Cottage Cheese Egg Salad! It’s creamy, protein-packed, and super easy to make. Trust me, it’s a fresh twist on the classic.
The cottage cheese makes it extra creamy and light, while the eggs give it that rich, satisfying bite. It’s the perfect balance of flavor and texture. I love how it comes together in minutes!
Great for sandwiches, lettuce wraps, or even on its own. It’s a quick, healthy lunch you’ll actually look forward to. Once you taste it, you’ll want to make it again and again!
Let’s mix it up! Grab your eggs, cottage cheese, and seasonings—I’ll show you just how simple and tasty it is. You’re gonna love this easy, creamy classic!
Why You’ll Love This Recipe
- Light but Creamy: The cottage cheese creates a rich, soft texture that blends perfectly with the eggs. It feels indulgent without being too heavy.
- Simple Ingredients, Big Flavor: This recipe uses just a handful of everyday ingredients, but each one brings something essential—like the tang of Dijon, the creaminess of mayo, and the bite of fresh scallions.
- Great for All Ages: It’s soft, gentle on the stomach, and full of familiar flavors—ideal for kids, picky eaters, or anyone who wants a comfort meal.
- Make-Ahead Friendly: It holds well in the fridge for a couple of days, so it’s great for prepping lunch or a quick snack in advance.
What You Need to Know Before You Start
Prep Time & Cook Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes (just enough to boil the eggs)
- Cooling Time: Let the eggs cool for at least 5 minutes after boiling
- Total Time: About 25 minutes start to finish
Servings
This recipe makes roughly 2 cups of egg salad, enough for 4 sandwiches or 6 smaller portions (on crackers or in lettuce wraps). Double or triple the batch easily for a crowd or meal prepping.
Difficulty
This is a beginner-level recipe. If you can boil eggs and stir ingredients together, you’re set. No fancy equipment or advanced cooking skills required.
Texture Notes
This egg salad is on the creamier side due to the cottage cheese. If you like it chunkier, mash the eggs lightly. If you want it smooth, mix everything a bit longer until fully blended.
Required Kitchen Tools
To make this recipe, you’ll need a few basic tools from your kitchen:
- Medium saucepan: For boiling the eggs
- Slotted spoon or tongs: To remove eggs from boiling water
- Large bowl: For mixing everything together
- Fork or potato masher: For breaking up the eggs
- Measuring spoons: For accuracy with seasoning and mustard
- Cutting board and knife: For chopping scallions
Ingredients for Cottage Cheese Egg Salad
Every ingredient in this recipe serves a purpose—balancing flavor, texture, and creaminess:
- ⅔ cup cottage cheese
Look for a full-fat, thick variety if possible. It gives a rich, creamy texture without watering down the egg salad. - 6 large eggs
Hard-boiled. Let them cool fully before peeling for the easiest prep and clean slices. Older eggs peel more easily than fresh ones. - 5–6 tablespoons scallions, finely chopped
These give a mild onion flavor and a little crunch. You can substitute with chives or skip them if you prefer it plain. - 2 tablespoons mayonnaise
Adds a silky texture and depth of flavor. Use avocado mayo or light mayo if desired. - 1½ teaspoons Dijon mustard
Adds subtle heat and tang. Start with a small amount and adjust to taste. - ⅓ teaspoon fine sea salt
Enhances all the flavors and helps bring the dish together. - ⅓ teaspoon black pepper
Adds gentle warmth. Use fresh ground if you want more bite. - ⅓ teaspoon red pepper flakes (optional)
Adds a light touch of heat. If you’re spice-sensitive or serving kids, you can skip this.
Variations for Cottage Cheese Egg Salad
- Add Fresh Herbs: Stir in chopped dill, parsley, or chives for extra freshness.
- Swap the Mayo: Use Greek yogurt for a tangier, lighter version.
- Make it Chunky or Smooth: Mash eggs coarsely for texture, or blend the whole mix for a smooth, spreadable salad.
- Add Crunch: Mix in diced celery, cucumber, or pickles for extra bite.
- Spice It Up: Stir in a dash of hot sauce, sriracha, or smoked paprika.
- Avocado Twist: Mash in half an avocado for creaminess and a healthy fat boost.
How to Make Cottage Cheese Egg Salad – Step-by-Step Instructions
1. Boil the Eggs
Place eggs in a medium saucepan. Cover with cold water by 1 inch.
Bring to a boil over medium heat. Once boiling, turn off the heat and cover. Let sit for 10–12 minutes.
Transfer eggs to an ice bath or run under cold water. Let them cool fully.
2. Peel and Chop the Eggs
Gently crack and peel the eggs. Chop them into small pieces or mash with a fork, depending on how chunky you like your egg salad.
3. Mix the Ingredients
In a mixing bowl, combine the cottage cheese, mayonnaise, Dijon mustard, salt, pepper, and red pepper flakes (if using). Stir until smooth.
4. Add Eggs and Scallions
Fold in the chopped eggs and scallions. Mix gently until everything is evenly coated. Taste and adjust seasoning as needed.
5. Chill and Serve
Cover and refrigerate for at least 30 minutes to let the flavors blend (optional but recommended).
Serve on toast, in lettuce cups, with crackers, or in a sandwich.
Serving and Presentation Ideas
This egg salad is incredibly flexible. Here are a few ways to enjoy it:
- Open-Faced on Toast: Spread it over a slice of sourdough or whole grain toast.
- In a Sandwich: Layer with lettuce, tomato, or avocado between two slices of bread.
- Lettuce Wraps: Spoon into butter lettuce leaves for a low-carb, gluten-free option.
- Cracker Topping: Serve as an appetizer or snack with whole grain crackers.
- Scooped Into Veggies: Fill celery sticks or halved bell peppers for a colorful, crunchy bite.
- Egg Salad Bowl: Serve over mixed greens, quinoa, or rice with sliced cucumbers for a hearty lunch.
Storing Cottage Cheese Egg Salad
- Refrigerator:
Store leftovers in an airtight container in the fridge. Best eaten within 3 days for optimal texture and flavor. - Meal Prep Tip:
If prepping ahead, keep the chopped eggs and dressing separate until ready to serve. This keeps everything fresh and creamy. - Avoid Freezing:
This egg salad doesn’t freeze well due to the texture of cottage cheese and boiled eggs.
Nutrition (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 170 |
| Protein | 13g |
| Fat | 12g |
| Saturated Fat | 3.5g |
| Carbohydrates | 2g |
| Fiber | 0g |
| Sugar | 1g |
| Sodium | 330mg |
| Cholesterol | 200mg |
Note: Based on 4 servings and standard ingredients. Exact values may vary based on brands and portion size.
Simple Cottage Cheese Egg Salad
Course: Salad Recipes4
servings10
minutes10
minutes170
kcalIngredients
6 large eggs, hard-boiled and peeled
⅔ cup cottage cheese (thick and creamy preferred)
5–6 tablespoons scallions, finely chopped
2 tablespoons mayonnaise
1½ teaspoons Dijon mustard
⅓ teaspoon fine sea salt
⅓ teaspoon black pepper (or to taste)
⅓ teaspoon red pepper flakes (optional)
Directions
- Boil the Eggs:
Place eggs in a saucepan and cover with water. Bring to a boil. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes. Cool in an ice bath, then peel. - Chop the Eggs:
Dice or mash the peeled eggs in a mixing bowl. - Mix Dressing:
In a separate bowl, combine cottage cheese, mayo, mustard, salt, pepper, and red pepper flakes. Mix until smooth. - Combine:
Fold the chopped eggs and scallions into the dressing mixture. Stir gently until well combined. - Chill (Optional):
For best flavor, chill in the fridge for 30 minutes before serving.
Cottage Cheese Egg Salad FAQs
Can I make this without mayonnaise?
Yes. You can replace it with plain Greek yogurt or add a little more cottage cheese for extra creaminess.
Is it okay to use low-fat cottage cheese?
Yes, but it may be a bit thinner. Try to use thick-style cottage cheese if possible for best texture.
How long does this egg salad last in the fridge?
Up to 3 days when stored in an airtight container.
Can I add more veggies or toppings?
Absolutely. Try adding celery, chopped spinach, avocado, or pickles to customize it to your taste.
Is this recipe kid-friendly?
Yes, the mild flavors and creamy texture make it a great lunch or snack for kids.
Conclusion
This Simple Cottage Cheese Egg Salad is an easy, protein-rich dish you can whip up with just a few ingredients. It’s versatile, creamy, and perfect for sandwiches, snacks, or light meals. Whether you’re looking for a quick lunch or something you can prep ahead, this recipe checks all the boxes—simple, nourishing, and satisfying.
