Cottage Cheese Egg Salad
This quick and easy Cottage Cheese Egg Salad is both, fresh and creamy, without the need for heavy mayo. Whether you want to make a classic egg sandwich, egg salad wrap for an easy lunch, or make this recipe as a versatile side dish, this protein-packed alternative to mayo-based egg salad is sure to become a new favorite – not just around Easter!
I came up with this easy recipe last Easter when we were left with stacks of colored eggs. I made a larger batch of this high-protein egg salad and simply added it to to breakfast, lunch, AND dinner.
The cottage cheese gives this egg salad a creamy texture without the need for a heavy mayo. A perfect high-protein addition to sandwiches, wraps such as my egg salad wrap, and dinner bowls.
Make a batch of this quick and easy egg salad in 10 minutes, using 7 simple ingredients.
For more easy high-protein recipes, check out my smoked chicken salad, cottage cheese flatbread, and cottage cheese egg bake as well.
If you loved this Cottage Cheese Egg Salad Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!
Cottage Cheese Creamy Egg Salad
Ingredients
- 2 eggs boiled, peeled
- 1/2 cup cottage cheese
- 1/2 tsp Dijon mustard
- 1 tsp lemon juice
- 2 tsp fresh chives
- 1/4 tsp salt
- 1/8 ground black pepper
Instructions
- In a medium bowl, add the peeled hard boiled eggs. Mash them with the back of a fork until you have the preferred consistency.2 eggs
- Add cottage cheese, Dijon mustard, chives, lemon juice, salt, and pepper. Stir until well combined.1/2 cup cottage cheese, 1/2 tsp Dijon mustard, 1 tsp lemon juice, 2 tsp fresh chives, 1/4 tsp salt, 1/8 ground black pepper
- Taste the salad and season further if needed.
Video
Notes
Nutrition
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
- Eggs: You’ll need 2 hard boiled eggs – peeled. Remove the yolks from the boiled eggs if you prefer an egg white-only salad.
- Cottage cheese: I use full-fat cottage cheese but you can also opt for a lighter version. Alternatively, you can substitute parts with Greek yogurt or sour cream if needed.
- Mustard: Dijon mustard gives a slight spicy kick but you can also choose wholegrain or yellow mustard.
- Fresh herbs: I use fresh chives but fresh dill or fresh parsley are great options too.
- Lemon: Lemon juice adds a slightly tart flavor.
- Seasonings: Salt and black pepper to taste.
Variations
- Spice it up: A pinch of cayenne pepper or a dash of siracha sauce adds some heat.
- Extra fresh veggies: Include finely chopped green onions, celery stalks, or red onion for extra nutrients.
- Pickles: Add finely chopped dill pickles, pickle relish, or capers for a tangy twist.
Step-by-step photos
See the recipe card for full information on the steps.
- Mash the boiled eggs with a fork until you have the preferred consistency.
- Add the remaining ingredients and combine them. Season to taste.
Serving ideas
Make classic egg salad sandwiches with whole-grain bread or use it as a filling for an egg salad pita.
Use as a filling for my egg salad wrap or lettuce wrap for a low-carb meal option.
Serve it a creamy side dish with jacked potatoes, baked salmon, or as a creamy dip for fresh flatbread such as my Turkish bread or Greek yogurt flatbread.
