Simple Cottage Cheese Egg Salad Recipe

There's something deeply comforting about the simplicity of an egg salad sandwich. But when you swap in creamy cottage cheese for traditional mayo, it becomes lighter, tangier, and packed with protein—without sacrificing that satisfying, hearty texture.

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I first made this version on a whim during a weekend clean-out-the-fridge moment. It was love at first bite, and now it’s a regular go-to for quick lunches, high-protein snacks, and light dinners that still hit the spot.

Let’s break down what makes this Cottage Cheese Egg Salad a winner in every kitchen.

Why You'll Love This Simple Cottage Cheese Egg Salad

Get ready to fall for a fresher, healthier twist on a classic. This egg salad is everything you love—creamy, savory, and satisfying—but with a boost of nutrition and none of the heaviness.

First, it’s incredibly easy to make. Just a few staple ingredients, a little chopping, and a gentle stir, and you’re done. It comes together in under 20 minutes, start to finish.

Second, cottage cheese brings a creamy texture and extra protein to the mix, making this perfect for anyone trying to eat lighter or stay fuller longer. You won’t miss the mayo one bit.

Third, it’s budget-friendly. Eggs and cottage cheese are some of the most economical protein sources out there, which makes this salad a smart choice for meal prep on a budget.

Finally, it’s super versatile. Serve it on toast, wrap it in lettuce, spoon it into pita pockets, or eat it straight from the bowl. It works as a meal, snack, or even a party spread.

Now that you know why it’s such a hit, let’s look at what goes into making it.

Ingredients Notes

What makes this egg salad so good is how each ingredient plays off the others. It's creamy, savory, slightly tangy, and full of texture.

Eggs are, of course, the star of the show. You’ll want to use large, hard-boiled eggs, peeled and chopped once they’re fully cooled. They provide the base for this salad and deliver that rich, familiar flavor we all love.

Cottage cheese is where the magic happens. It replaces mayonnaise, offering a creamy texture with a mild tang. I recommend using small curd cottage cheese for the best mouthfeel—it blends more smoothly without overpowering the egg.

Dijon mustard adds just the right kick. It’s a small addition, but it brings depth and a touch of sharpness that balances the richness of the eggs and cheese. Feel free to adjust the amount to your taste.

Green onions give the salad a fresh bite and a pop of color. They’re milder than raw white or red onions, which keeps the flavor balanced while still adding brightness.

Celery, finely chopped, brings crunch and freshness to contrast the creamy base. If you’re not a fan, you can leave it out, but I find it adds a welcome texture that breaks up the richness.

No fancy tools required—just a mixing bowl, a fork or spoon for mashing and stirring, and a sharp knife for chopping your add-ins.

How To Make This Simple Cottage Cheese Egg Salad

Making this salad is wonderfully straightforward. You'll be amazed at how quickly it comes together once your eggs are boiled.

Start by boiling your eggs. Place them in a pot of cold water, bring it to a boil, then let them simmer for 10–12 minutes. Once cooked, immediately transfer them to a bowl of ice water to cool. This stops the cooking and makes peeling easier.

Once your eggs are cool enough to handle, peel them and chop them into small chunks. You want them bite-sized, not mashed—aim for a mix of larger and smaller pieces to keep things interesting.

In a medium bowl, combine your chopped eggs with the cottage cheese. Stir gently to avoid over-mashing the eggs. You’re looking for a blend that’s creamy but still has visible texture.

Add in the Dijon mustard, finely chopped green onions, and celery. Mix everything together, then taste and season with salt and pepper as needed. A little sprinkle of paprika or fresh dill on top also works beautifully if you want a hint of extra flavor.

That’s it! The salad can be served immediately, but letting it chill for 30 minutes in the fridge helps the flavors come together. It keeps beautifully for a couple of days, making it perfect for make-ahead meals.

Storage Options

This egg salad holds up surprisingly well in the fridge. Store any leftovers in an airtight container and refrigerate for up to 3 days. The cottage cheese stays creamy without separating, and the flavors continue to meld over time.

Avoid freezing, as the texture of both the eggs and the cottage cheese will change in unpleasant ways. This is a fresh dish meant to be enjoyed cold and creamy.

For meal prep, portion it into small containers for easy grab-and-go lunches or protein-rich snacks during the week. It’s especially great packed in a lunchbox with some crackers or veggie sticks on the side.

When it comes time to reheat—don’t! This dish is best served cold or at room temperature. If it’s been in the fridge, just give it a quick stir before serving to redistribute any liquid that may have settled.

Variations and Substitutions

This recipe is incredibly flexible and can be adjusted to suit your tastes, dietary needs, or whatever you happen to have in the fridge.

If you’re dairy-free, try using mashed avocado or a dairy-free yogurt alternative instead of cottage cheese. The texture and creaminess will still work beautifully.

Not a fan of Dijon? Swap it for yellow mustard for a milder taste, or leave it out entirely for a plainer, eggier salad. You can also mix in a bit of horseradish for a spicy edge.

Love herbs? Fresh dill, parsley, or chives are excellent additions. They bring extra freshness and color to the mix.

You can also amp up the veggies. Try adding chopped bell peppers, cucumbers, or even shredded carrots for crunch and extra nutrition.

Want more protein? Mix in canned tuna or shredded rotisserie chicken to turn this into a full-on meal salad. It’s filling, balanced, and still fast to make.

Don’t be afraid to make it your own. The beauty of this cottage cheese egg salad is how easily it adapts to what you like—and what’s in your fridge.

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