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!
High-protein egg salad
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. Here’s why you’ll love it too:
Quick and easy: Whip up this egg salad in 10 minutes, using 7 simple ingredients.
Extra protein: With the addition of cottage cheese, this egg salad boosts your protein intake.
Fresh and creamy: The cottage cheese gives this egg salad a creamy texture without the need for a heavy mayo.
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.
How to make cottage cheese egg salad
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
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 an egg 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.
Storage tips
Store the egg salad in an airtight container in the fridge for up to 3 days.
Fast lunch ideas
For more quick lunch ideas, check out the following recipes:
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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.
