Cottage Cheese Egg Salad

Combining the creamy richness of cottage cheese with the classic comfort of hard-boiled eggs, cottage cheese egg salad is a nutritious and satisfying dish that fits perfectly into any meal of the day. This recipe takes the traditional egg salad and gives it a high-protein, lower-fat upgrade by using cottage cheese in place of (or in addition to) mayonnaise. The result is a light yet creamy texture with a pleasant tang, offering a refreshing alternative to heavier versions.

This egg salad is incredibly easy to make, requiring just a few staple ingredients and minimal prep time. It’s also versatile—ideal for a sandwich filling, a topping for crackers, or a simple salad bowl companion. Whether you’re looking for a quick lunch, a post-workout snack, or a dish to prep ahead for the week, cottage cheese egg salad delivers on flavor, nutrition, and convenience. Plus, it’s easily customizable with herbs, spices, and add-ins to match your personal taste or dietary needs.

Why You’ll Love This Recipe

1. High in Protein – With eggs and cottage cheese, this dish offers a protein-packed meal that keeps you full longer.
2. Light and Creamy – The cottage cheese provides creaminess without the heaviness of traditional mayo.
3. Quick and Simple – It takes just minutes to prepare and requires only basic kitchen tools.
4. Versatile Serving Options – Enjoy it as a sandwich, wrap, dip, or salad topper.
5. Healthy and Nourishing – It’s low in carbs and high in nutrients, making it perfect for balanced eating.

Ingredients

• Hard-boiled eggs
• Cottage cheese
• Dijon mustard
• Green onions or chives
• Celery
• Fresh herbs (like dill or parsley)
• Salt
• Pepper
• Paprika (optional)

Variations

Spicy Version

Add a dash of hot sauce or chopped jalapeños for a spicy twist.

Mediterranean Style

Include chopped olives, sun-dried tomatoes, and a sprinkle of oregano.

Keto-Friendly

Use full-fat cottage cheese and skip any high-carb additions like sweet pickles.

Avocado Boost

Mash half an avocado into the mix for extra creaminess and healthy fats.

Crunchy Veggie Mix

Add diced cucumbers, bell peppers, or shredded carrots for extra texture.

How to Make the Recipe

Step 1: Prepare the Eggs

Boil and peel the eggs. Chop them into small, bite-sized pieces.

Step 2: Mix the Base

In a bowl, combine cottage cheese with Dijon mustard, salt, pepper, and any optional seasonings.

Step 3: Add the Crunch

Fold in chopped celery, green onions, and fresh herbs.

Step 4: Combine

Gently stir in the chopped eggs, mixing until everything is evenly coated.

Step 5: Adjust and Chill

Taste and adjust seasoning as needed. Refrigerate for at least 20 minutes before serving for best flavor.

Tips for Making the Recipe

• Use small curd cottage cheese for a creamier consistency.
• Drain excess liquid from the cottage cheese to avoid a watery salad.
• Let the egg salad chill for better flavor development.
• Use a fork or pastry cutter to break up eggs quickly and evenly.
• Add ingredients gradually to balance moisture and texture.

How to Serve

• Spread on whole grain or rye bread for a hearty sandwich.
• Scoop into lettuce cups or hollowed tomatoes for a low-carb meal.
• Use as a dip with crackers, pita chips, or veggie sticks.
• Add to a grain bowl with quinoa or farro.
• Serve on top of a bed of greens as a protein-packed salad.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving again.

Freezing

This recipe is not ideal for freezing as cottage cheese and eggs can change texture when thawed.

Reheating

Reheating is not necessary. Serve cold or at room temperature for best taste.

FAQs

1. Can I use other types of cheese instead of cottage cheese?

Yes, Greek yogurt or ricotta can be used, but texture and taste will vary.

2. Is this recipe keto-friendly?

Yes, especially if you use full-fat cottage cheese and avoid high-carb add-ins.

3. Can I make this egg salad dairy-free?

Replace cottage cheese with mashed avocado or a plant-based yogurt alternative.

4. How long can I store cottage cheese egg salad?

Up to 3 days in the fridge, stored in an airtight container.

5. Can I make it without mustard?

Absolutely. The mustard adds tang but can be omitted or replaced with lemon juice.

6. Can I add other proteins?

Yes, cooked bacon, tuna, or shredded chicken pair well with this salad.

7. What type of cottage cheese works best?

Small curd, low-moisture cottage cheese provides the best texture for mixing.

8. Is it safe to meal prep with eggs and dairy?

Yes, as long as it’s stored properly in the fridge and consumed within 3 days.

9. Can kids eat this?

Yes, it’s a great high-protein snack or lunch for kids—mild, creamy, and customizable.

10. Can I use store-bought boiled eggs?

Yes, they work great and save prep time.

Conclusion

Cottage cheese egg salad is a smart and satisfying twist on a classic. It’s creamy, protein-rich, and incredibly adaptable—perfect for busy lifestyles and health-conscious eaters alike. With just a few ingredients, you can whip up a dish that’s perfect for any time of day and packs both flavor and nutrition into every bite. Whether you’re eating it on its own or adding it to your favorite sandwich or salad, this recipe is bound to become a staple in your kitchen.

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