Simple Cottage Cheese Egg Salad Recipe

There's something wonderfully nostalgic about the creamy, comforting taste of egg salad. This Simple Cottage Cheese Egg Salad brings a protein-packed twist to the classic, blending soft-boiled eggs with rich, slightly tangy cottage cheese for a fresh take on a timeless favorite.

I first made this recipe on a whim, after realizing I was out of mayo but had plenty of cottage cheese in the fridge. To my surprise, it turned out even better than the traditional version—lighter, fluffier, and packed with more flavor. Now, it’s my go-to for quick lunches, post-workout snacks, and even picnic sandwiches.

Whether you’re looking for a healthier alternative to mayo-based salads or just want something fast, filling, and delicious, this egg salad delivers. Let’s dive into why this version might just become your new favorite.

Why You’ll Love This Simple Cottage Cheese Egg Salad

Get ready to rethink everything you thought you knew about egg salad. This version swaps mayo for cottage cheese, and the result is creamy, tangy, and delightfully light.

First off, it’s ridiculously easy to make. With just a handful of ingredients and a few minutes of prep, you’ve got a high-protein meal ready to go. No fancy techniques, no complicated steps—just good, honest food.

You’ll also love how nutritious it is. Cottage cheese adds an extra boost of protein and calcium, while cutting down on saturated fat. It’s a great option for anyone trying to eat cleaner without giving up flavor.

Budget-friendly? Absolutely. Eggs and cottage cheese are two of the most affordable proteins out there. You can whip up a batch of this salad for under $5, making it perfect for meal prep or feeding the whole family on a dime.

And let’s not forget how versatile it is. Serve it on toast, tuck it into pita bread, scoop it onto greens, or just eat it straight from the bowl with a spoon (no judgment). It works for lunch, dinner, snacks—you name it.

Next, let’s take a closer look at the ingredients that make this salad so satisfying.

Ingredients Notes

This salad keeps it simple with just a few fresh, nourishing ingredients that work beautifully together. Each one has its own role to play in making this dish creamy, flavorful, and wholesome.

Eggs are the heart of the recipe. I recommend using large eggs and boiling them just until the yolks are fully set but still creamy. This gives the salad a rich texture and flavor. If you prefer a slightly jammy yolk, you can undercook them by a minute for a silkier bite.

Cottage cheese is what sets this version apart. I suggest using small curd, full-fat cottage cheese for the creamiest texture and most flavor. If you’re watching your fat intake, low-fat versions work too—but avoid nonfat, which tends to be too watery and bland.

Dijon mustard adds a subtle tang and depth that balances the richness of the eggs and cheese. A little goes a long way, so start small and adjust to taste. You can also swap it out for yellow mustard if that’s what you have on hand.

Fresh herbs like chives, dill, or parsley take this salad from basic to brilliant. They add brightness and a pop of color that makes each bite taste fresh. If you don’t have fresh herbs, dried will do in a pinch—just reduce the amount.

You won’t need much in the way of equipment. A medium saucepan for boiling eggs, a mixing bowl, and a fork or spoon for mashing and mixing are all you’ll need. For a smoother consistency, you can also use a food processor—but I personally prefer a bit of texture.

How To Make This Simple Cottage Cheese Egg Salad

Making this salad is as easy as it gets. You can throw it together in about 20 minutes, start to finish, and most of that time is just waiting for the eggs to cook and cool.

Start by bringing a pot of water to a gentle boil. Carefully lower your eggs into the water and let them simmer for about 10–11 minutes. While the eggs cook, you can prep your cottage cheese and chop any herbs you’re using.

Once the eggs are done, transfer them immediately to an ice bath. This helps stop the cooking process and makes peeling a breeze. Let them cool for at least 5 minutes before peeling—longer if you’re not in a rush.

Peel the eggs and roughly chop them. If you prefer a chunkier salad, go for larger pieces. For a smoother texture, mash them gently with a fork.

In a medium mixing bowl, combine the chopped eggs with the cottage cheese, Dijon mustard, salt, pepper, and herbs. Stir until well combined, but don’t overmix—you want some texture in there.

Taste and adjust seasoning as needed. At this point, you can serve it immediately or let it chill in the fridge for an hour to let the flavors meld. The whole process should take about 20–25 minutes, and the result is creamy, flavorful, and surprisingly filling.

Storage Options

This egg salad stores beautifully, making it an ideal make-ahead meal for the week.

Transfer any leftovers to an airtight container and refrigerate. It will stay fresh for up to 4 days, though I find it’s best enjoyed within the first 2–3 days for optimal texture.

If you want to prep it in advance but keep it fresher longer, store the chopped eggs and cottage cheese mixture separately, then mix them together just before serving.

Freezing isn’t recommended for this recipe. Eggs and dairy tend to separate and get watery when thawed, which will ruin the creamy consistency.

To reheat (if you like it warm), gently microwave in 15-second bursts, stirring between each one. However, this salad is typically served cold or at room temperature—perfect for hot days or grab-and-go meals.

Variations and Substitutions

One of the best things about this recipe is how easily it adapts to different tastes, diets, and what you’ve got in the fridge.

For a low-carb version, skip the bread and serve this salad over a bed of greens or inside a lettuce wrap. It’s filling enough to stand alone as a light meal or hearty snack.

Add a veggie boost by mixing in diced cucumber, bell pepper, or even grated carrot. These bring extra crunch and color while keeping things fresh and light.

Looking for more flavor? Try stirring in some crumbled bacon, chopped pickles, or even a dash of hot sauce for a spicy kick. A touch of smoked paprika can also add warmth and depth.

If you don’t have cottage cheese or just don’t love it, feel free to swap in Greek yogurt or a mix of yogurt and a touch of mayo. The texture will be different, but it’s still creamy and delicious.

Have leftover egg salad? Spread it on toast and top with sliced avocado or tomatoes for a quick, satisfying open-faced sandwich. It’s the kind of meal that makes lunch something to look forward to.

Don’t be afraid to play around and make it your own. Whether you're customizing the herbs, dialing up the heat, or tossing in your favorite extras, this recipe is the perfect canvas for creativity.

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