Cottage Cheese Egg Salad Recipe
Cottage Cheese Egg Salad is a lighter, high-protein twist on classic egg salad. Chopped hard-boiled eggs get folded into creamy cottage cheese with a touch of mustard, lemon, and crunchy celery.
Egg salad is one of those comfort foods that never really goes out of style—but sometimes you want the same cozy flavor with a fresher, lighter finish. That’s where cottage cheese comes in.
It makes the salad creamy and filling, adds a gentle tang, and boosts the protein without needing loads of mayo.
The best part? It tastes like “real” egg salad—just a little cleaner, a little brighter, and the kind of lunch that keeps you full for hours.
Why you will Love This Recipe
- High-protein and super satisfying without being heavy
- Creamy texture with less mayo (or none, if you prefer)
- Quick, meal-prep friendly, and great for busy weekdays
- Easy to customize: spicy, herby, crunchy, or extra tangy
- Works for sandwiches, crackers, wraps, or low-carb lettuce cups
Cottage Cheese Egg Salad Recipe
Ingredients
- Eggs hard-boiled
- Cottage cheese small curd is best
- Dijon mustard or yellow mustard
- Lemon juice or apple cider vinegar
- Celery finely chopped
- Red onion or green onion finely chopped
- Salt
- Black pepper
- Paprika optional
- Fresh dill chives, or parsley (optional)
- Garlic powder optional
- Crushed red pepper flakes or cayenne optional
Instructions
- Hard-boil the eggs, cool them in an ice bath, then peel. Chop them to your preferred texture—chunky for a heartier bite or smaller pieces for a smoother salad.
- In a bowl, add cottage cheese, mustard, lemon juice, salt, and black pepper. Stir well to combine. If you want it extra smooth and “classic egg-salad creamy,” mash the cottage cheese slightly with a fork before mixing.
- Add the chopped eggs, celery, and onion. Gently fold until everything is evenly coated.
- Taste and adjust: add a pinch more salt, an extra squeeze of lemon, or a little more mustard depending on how tangy you like it.
- Chill for 15–30 minutes if you have time (it gets better), then serve in a sandwich, stuffed into a pita, scooped with crackers, or piled into lettuce cups.
Nabeela’s Pro tips..
- Use small-curd cottage cheese: it blends into the eggs more smoothly and feels closer to classic egg salad.
- Control the texture on purpose: mash the cottage cheese for creamier, or keep it as-is for a rustic, chunky bite.
- Don’t skip the acid: lemon juice (or vinegar) wakes everything up and balances the richness of eggs.
- Salt in two moments: lightly salt the cottage cheese base first, then fine-tune after folding in eggs—this prevents over-salting.
- Boost the flavor fast: a pinch of paprika + fresh dill/chives makes it taste “deli-level” without extra effort.
FAQ
Can I make cottage cheese egg salad ahead of time?
Yes. It’s great for meal prep. Make it and refrigerate in an airtight container; it tastes best after chilling 30–60 minutes.
How long does it last in the fridge?
Typically 3 days when stored cold in a sealed container. Stir before serving because it can release a little moisture as it sits.
Will it taste like cottage cheese?
Mildly, but in a good way. The mustard, lemon, and seasonings pull it toward classic egg salad flavor. If you’re sensitive to the taste, mash/blend the cottage cheese a bit for a smoother, less “curdy” feel.
Can I add mayo too?
Absolutely. If you want a more traditional richness, add 1–2 tablespoons of mayo. It stays lighter than regular egg salad but tastes extra classic.
What are the best ways to serve it?
Sandwiches, wraps, lettuce cups, rice cakes, toasted sourdough, stuffed in an avocado, or as a protein snack with cucumber slices and crackers.
