Cottage Cheese Egg Salad is like that reliable friend who’s always there for you. Simple, comforting, always a good idea. But let’s be honest—traditional egg salad, with its mayo-heavy, slightly gloopy texture, isn’t for everyone.
So, what if I told you that you could have all the creamy goodness of classic egg salad without the mayo? Enter Cottage Cheese Egg Salad—a protein-packed, fresh, and honestly better version of the OG.
It’s light, tangy, ridiculously creamy, and perfect for sandwiches, wraps, crackers, or let’s be real—eating straight from the bowl with a spoon.
Also, if you love cottage cheese recipes healthy enough to eat daily, you’ll want to check out these Cottage Cheese Scrambled Eggs or the super addictive Cottage Cheese Queso.
Why You’ll Fall in Love With This Egg Salad
1. More Protein, Less Fat
Thanks to cottage cheese, this egg salad packs way more protein than the mayo-filled version. It’s fuel for your body but still creamy and rich.
2. Super Creamy (Without the Grease)
Blended cottage cheese gives it that smooth, velvety texture without drowning everything in mayo.
3. Meal Prep Gold
Make a batch, store it in the fridge, and you’ve got lunch for days. It actually tastes better the next day!
4. Completely Customizable
Want crunch? Add celery. Love spice? Throw in some jalapeños. The beauty of this recipe is that it’s a perfect base to make your own.
5. You’ll Trick Mayo-Lovers Into Loving This
I served this to my mayo-obsessed cousin, and he had no idea there wasn’t a drop of it inside. That’s how good this is.
The Magic of Cottage Cheese in Egg Salad
I get it—cottage cheese in egg salad sounds weird. But hear me out. It’s creamy, slightly tangy, and way more nutritious than mayo. A half-cup has around 14 grams of protein, plus calcium and probiotics for gut health.
If the texture of cottage cheese makes you nervous, don’t worry! Blending it completely transforms it into a smooth, thick, spreadable consistency. You get all the creaminess without the curds.
And if you’re looking for more ways to use cottage cheese, I highly recommend trying Cottage Cheese Jello Salad—trust me, it’s a thing.
What You’ll Need
Eggs
Hard-boiled eggs, peeled and chopped. Large eggs work best.
Cottage Cheese
Go for full-fat if you want max creaminess. If you’re watching calories, low-fat is fine, but avoid fat-free—it can be watery.
Dijon Mustard
Brings that perfect little tang. If you don’t have Dijon, regular mustard works, but the flavor will be milder.
Fresh Dill & Chives
Fresh herbs = BIG flavor. They make all the difference.
Red Onion
A little sharpness to balance the richness.
Lemon Juice
Brightens up the whole dish. A small squeeze goes a long way.
Seasonings
Salt, black pepper, and garlic powder—simple but necessary.
How to Make Cottage Cheese Egg Salad
Step 1: Hard-Boil the Eggs
Start with a pot of cold water, add your eggs, and bring it to a rolling boil. Once boiling, turn off the heat, cover the pot, and let them sit for 11-12 minutes. Transfer to an ice bath for 5 minutes before peeling.
Step 2: Blend the Cottage Cheese
If you want super creamy egg salad, blend the cottage cheese with a hand blender. If you like some texture, skip this step.
Step 3: Chop the Eggs
Dice the eggs into small chunks. If some yolks crumble, that’s fine—it all mixes together beautifully.
Step 4: Mix It All Up
In a bowl, combine blended cottage cheese, Dijon mustard, lemon juice, red onion, dill, and chives. Stir until it’s beautifully mixed.
Step 5: Fold in the Eggs
Gently fold in the chopped eggs, then season with salt, black pepper, and garlic powder to taste.
Step 6: Enjoy It Your Way!
Scoop it onto toast, into a wrap, or just grab a spoon and dig in.
How to Serve Cottage Cheese Egg Salad
- On Sourdough or Whole Grain Toast – A classic. Add avocado slices for extra goodness.
- As a Lettuce Wrap – Low-carb, high-protein, and still delicious.
- With Crackers – Perfect for a quick snack or lunch plate.
- In a Sandwich – Load it up between two slices of bread with crisp lettuce and tomato.
Need more cottage cheese eggs ideas? Check out these Feta Baked Eggs—they’re incredible.
Storage Tips
This Cottage Cheese Egg Salad keeps well in the fridge for up to 3 days in an airtight container. If it looks a little watery after sitting, just give it a quick stir.
Make It Your Own – Variations & Add-Ins
- Crunch Factor: Add diced celery or bell peppers.
- Spicy Kick: Toss in red pepper flakes or jalapeños.
- Even Creamier: Stir in a spoonful of Greek yogurt.
- Dill Pickle Twist: Mix in finely diced pickles or relish.
- Avocado Lovers: Mash in avocado for extra creaminess.
FAQs
Do I Have to Blend the Cottage Cheese?
Nope! Blending makes it extra smooth, but if you’re cool with curds, you can leave it chunky.
Can I Use Store-Bought Hard-Boiled Eggs?
Absolutely. A time-saving hack for busy days.
How Long Does It Last?
Up to 3 days in the fridge, but honestly, it’s so good, you’ll eat it way before then.
Can I Make This Dairy-Free?
You can try dairy-free yogurt, but the texture and flavor won’t be quite the same.
More Cottage Cheese Recipes to Try
If you’re on a cottage cheese recipes healthy kick, check these out:
- Cottage Cheese Eggs – Another high-protein breakfast option.
- Cottage Cheese Scrambled Eggs – Creamy, fluffy, and packed with protein.
- Cottage Cheese Jello Salad – Don’t knock it till you try it!
Cottage Cheese Egg Salad
Ingredients
- 6 large eggs hard-boiled and chopped
- ½ cup full-fat cottage cheese blended for creaminess
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons red onion finely diced
- 2 tablespoons fresh chives chopped
- 1 tablespoon fresh dill chopped
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Boil the Eggs: Place eggs in a pot, cover with cold water, and bring to a boil. Turn off heat, cover, and let sit for 11-12 minutes. Transfer to an ice bath for 5 minutes, then peel and chop.
- Blend the Cottage Cheese: For a smooth texture, blend the cottage cheese until creamy. If you prefer chunkier texture, leave it as is.
- Mix the Dressing: In a large bowl, combine blended cottage cheese, Dijon mustard, lemon juice, red onion, dill, and chives. Mix well.
- Add the Eggs: Gently fold in the chopped eggs, then season with salt, black pepper, and garlic powder. Stir until well combined.
- Serve: Enjoy on toast, in a sandwich, with crackers, or in lettuce wraps.
Notes
- Storage: Store in an airtight container in the fridge for up to 3 days. Stir before serving if any liquid separates.
- Customization: Add diced celery for crunch, jalapeños for heat, or avocado for extra creaminess.
- Make It Dairy-Free: Swap cottage cheese for dairy-free yogurt, but note the texture and protein content will differ.
This Cottage Cheese Egg Salad is proof that small tweaks can make a huge difference. It’s creamy, tangy, packed with protein, and honestly? It just tastes better than the classic mayo-filled version.
Try it out, and let me know—are you team mayo-free egg salad, or still holding onto the OG?
