Creamy, flavorful, and packed with protein, Cottage Cheese Egg Salad is a lighter twist on a timeless classic. This recipe blends the rich texture of hard-boiled eggs with the tangy creaminess of cottage cheese, adding a unique spin to a much-loved dish. With a touch of Dijon mustard, a spoonful of mayo, and the sharp bite of scallions, this salad has just the right balance of creaminess and kick. It’s ideal for meal prepping, light lunches, or quick snacks, especially if you’re looking for a healthier alternative to traditional egg salad.

Cottage cheese is an excellent source of protein and calcium, making this dish not only satisfying but also nutrient-dense. It adds a creamy texture without overwhelming richness, making it a great substitute for large amounts of mayonnaise. The spring onions provide freshness and crunch, while the mustard and red pepper flakes give it subtle heat and tang. Whether served on toast, tucked into lettuce wraps, or paired with whole-grain crackers, this egg salad is endlessly versatile.

It’s a fantastic choice for those watching their calories but not willing to sacrifice flavor. Easy to make, budget-friendly, and customizable to your liking, this Cottage Cheese Egg Salad deserves a spot in your regular meal rotation.

Why You’ll Love This Recipe

Healthier than traditional egg salad: Uses cottage cheese for a lower-fat, higher-protein alternative.
Quick and easy: Minimal ingredients and simple prep make it perfect for busy days.
Versatile serving options: Delicious on toast, in wraps, or as a dip with veggies.
Meal-prep friendly: Stores well for several days and tastes even better as the flavors meld.
Customizable: Easy to adjust spice levels, swap ingredients, or add extra mix-ins.

Ingredients

Cottage cheese
Eggs
Scallions/spring onion
Mayonnaise
Dijon-style mustard
Sea salt
Black pepper
Red pepper flakes

Variations

Add herbs: Fresh dill, parsley, or chives can enhance the flavor.
Swap the mayo: Use Greek yogurt or avocado for a different creamy base.
Extra crunch: Add diced celery or pickles for texture.
Spice it up: A dash of hot sauce or a pinch of cayenne can bring more heat.
Low-fat version: Use low-fat cottage cheese and skip the mayo altogether.

How to Make the Recipe

Step 1

Hard-boil the eggs, then peel and chop them once cooled.

Step 2

In a medium bowl, combine the cottage cheese, mayonnaise, and Dijon mustard. Mix until smooth.

Step 3

Add the chopped eggs, scallions, salt, black pepper, and red pepper flakes to the bowl.

Step 4

Gently stir everything together until well combined. Adjust seasoning to taste.

Step 5

Chill in the fridge for at least 30 minutes before serving for the best flavor.

Tips for Making the Recipe

For a smoother texture, use small curd cottage cheese or blend it slightly before mixing.
Taste and adjust the seasoning after combining the ingredients; eggs can mute flavors.
If your cottage cheese is watery, drain it slightly for a thicker consistency.
Let the salad rest in the fridge before serving—it allows the flavors to develop.
Use freshly boiled eggs for the best taste and texture.

How to Serve

Spread on toasted bread or bagels for a protein-packed breakfast or lunch.
Spoon into lettuce cups for a low-carb option.
Use as a filling for sandwiches or wraps.
Serve with whole grain crackers or sliced cucumbers as a dip.
Pair with a fresh green salad or soup for a light but satisfying meal.

Make Ahead and Storage

Storing Leftovers

Store the egg salad in an airtight container in the refrigerator for up to 3 days. Stir before each serving as it may release moisture.

Freezing

Not recommended. The texture of cottage cheese and eggs changes when frozen and thawed.

Reheating

This dish is best served cold or at room temperature and does not require reheating.

FAQs

1. Can I make this recipe without mayo?

Yes, you can substitute mayo with Greek yogurt or even mash a bit of avocado for creaminess.

2. Is cottage cheese a good replacement for mayo in egg salad?

Absolutely. It adds protein and a creamy texture while being lower in fat.

3. Can I make this ahead of time?

Yes, it’s perfect for meal prep and tastes even better the next day.

4. What kind of cottage cheese should I use?

Small curd cottage cheese works best for texture and creaminess.

5. Can I add more veggies to the salad?

Yes, diced celery, red onion, or even shredded carrots work great.

6. Is this recipe suitable for a low-carb diet?

Yes, it’s naturally low in carbs and can be served in lettuce wraps or on low-carb bread.

7. How do I make this spicier?

Add more red pepper flakes, a pinch of cayenne, or a few dashes of hot sauce.

8. What can I serve with this egg salad?

It pairs well with toast, wraps, crackers, or a light salad.

9. Can I use store-bought boiled eggs?

Yes, pre-cooked eggs save time and work well in this recipe.

10. How long does it last in the fridge?

Stored properly, it lasts up to 3 days in the refrigerator.

Conclusion

Cottage Cheese Egg Salad is a refreshing and nourishing take on a classic. With its creamy texture, zesty flavor, and healthy twist, it’s perfect for quick lunches, meal prepping, or snack time. It’s easy to customize to your taste and works well in a variety of serving styles. Whether you’re trying to eat lighter, add more protein to your diet, or just love a good egg salad, this recipe delivers every time.