Simple Cottage Cheese Egg Salad Recipe

There's something incredibly comforting about a bowl of egg salad, especially when it's made with creamy cottage cheese. The tangy richness, soft texture, and pop of fresh herbs come together to create a dish that’s light, protein-packed, and full of flavor.

this Recipe

I started making this version of egg salad during a phase of post-gym meal prep. I wanted something quick, satisfying, and high in protein—without relying on mayo. Now it's my go-to for lunches and easy dinners, especially when I’m low on time but still want something homemade and nourishing.

Ready to upgrade your egg salad game? Let’s dive in.

Why You'll Love This Simple Cottage Cheese Egg Salad

Get ready to fall in love with this high-protein twist on a classic. Whether you’re looking for a quick weekday lunch, a post-workout snack, or a make-ahead meal option, this recipe checks all the boxes.

First off, it’s incredibly easy to make. With just a handful of ingredients and less than 20 minutes from start to finish, you’ll have a wholesome, homemade meal without breaking a sweat. It’s practically effortless—perfect for those days when you don’t want to cook but still want real food.

It’s also surprisingly healthy. Instead of traditional mayonnaise, this version uses cottage cheese for creaminess, which means more protein and fewer calories. You’ll feel full and fueled without that heavy feeling some egg salads leave behind.

On the budget-friendly side, this recipe wins big. Eggs and cottage cheese are some of the most affordable protein sources out there. You can make a batch for the week with minimal cost, and the ingredients are easy to find at any grocery store.

Finally, this egg salad is versatile. Serve it on toast, tuck it into a wrap, scoop it over salad greens, or just eat it straight from the bowl. It’s also easy to tweak to fit your taste buds—add chopped veggies, a little mustard, or even some avocado if you’re feeling fancy.

Next up, let’s break down the ingredients so you know exactly what makes this dish shine.

Ingredients Notes

What makes this cottage cheese egg salad so special is how a few humble ingredients come together to create something incredibly satisfying. Each one has a role to play in both flavor and texture.

Eggs are the star of the show. For best results, use large eggs that are hard-boiled just right—firm yolks, tender whites. I like to boil a big batch at the start of the week so I can toss this salad together on demand. Older eggs are easier to peel, so keep that in mind when prepping.

Cottage cheese brings the creaminess without the mayo. I prefer using small curd cottage cheese for a smoother texture, but you can use whatever kind you like. Full-fat varieties give the richest flavor, but low-fat works well too if you’re watching calories.

Dijon mustard adds a subtle kick and complexity. Just a teaspoon or so cuts through the richness and wakes up the flavor without overpowering it. If you don’t have Dijon, a bit of yellow mustard will still do the trick.

Fresh herbs like chives, parsley, or dill brighten everything up. They add that fresh pop of green and a garden-fresh flavor that really elevates the dish. You can use dried herbs in a pinch, but nothing beats the fresh stuff for flavor.

A sprinkle of salt and pepper pulls everything together. It may sound simple, but seasoning is key in a recipe with so few ingredients. Taste and adjust as you mix—it makes all the difference.

As for equipment, all you need is a saucepan to boil the eggs, a bowl for mixing, and a fork or spoon for mashing and stirring. Simple tools, simple prep.

How To Make This Simple Cottage Cheese Egg Salad

Putting this egg salad together is a total breeze. The steps are straightforward and the cleanup is minimal, which makes it ideal for weekly meal prep or a lazy lunch moment.

Start by boiling your eggs. Place them in a pot and cover with cold water, then bring to a boil. Once the water’s bubbling, lower the heat and simmer for 10 minutes. After that, transfer them to an ice bath to stop the cooking and make peeling easier.

Once your eggs are cool, peel them and chop them into small pieces. You can go for a chunky texture or mash them more finely depending on how you like your egg salad. I like a mix of both for contrast.

Scoop your chopped eggs into a mixing bowl and add your cottage cheese. Use about ⅓ cup of cottage cheese per 3–4 eggs. Stir gently to combine, being careful not to overmix—it’s nice to keep some texture.

Add your Dijon mustard, chopped herbs, and season with salt and pepper. Mix everything together and give it a taste. You can always add a bit more mustard or a pinch more salt depending on your preference.

Once everything’s mixed, you’re good to go! The salad can be eaten immediately, but I find the flavor gets even better after a short rest in the fridge. Ten to fifteen minutes of chill time lets all the flavors mingle beautifully.

From start to finish, you’ll be eating in under 20 minutes. It’s quick, clean, and endlessly satisfying.

Storage Options

This egg salad stores beautifully, making it a perfect make-ahead option for lunches or snacks. Once prepared, transfer it to an airtight container and refrigerate. It will stay fresh for up to 4 days, though the texture is best within the first 2-3.

If you're prepping for the week, consider keeping the chopped eggs separate from the cottage cheese mixture until you're ready to eat. This keeps the texture at its best and prevents any watery separation.

To prevent the salad from getting watery in the fridge, give it a quick stir before serving. If needed, add a spoonful of fresh cottage cheese to bring it back to life.

Reheating isn’t necessary—this salad is meant to be enjoyed cold or at room temperature. If you want to freshen it up, toss in a few chopped herbs or a sprinkle of fresh ground pepper before serving.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can tweak it to match your preferences, dietary needs, or whatever ingredients you have on hand.

If you’re not into cottage cheese, try Greek yogurt or mashed avocado for a creamy base. Both add their own unique flavor and boost the nutrition in different ways.

Add some crunch with chopped celery, red onion, or even shredded carrots. These mix-ins give the salad more bite and a refreshing contrast to the soft eggs and cheese.

Looking for extra flavor? Try stirring in smoked paprika, everything bagel seasoning, or a splash of hot sauce. These small additions can totally change the vibe of the dish.

Want to make it heartier? Serve the salad in a whole grain wrap, stuffed into pita, or spooned over a baked sweet potato. It’s also fantastic on sourdough toast with a little arugula on top.

Don’t be afraid to play around. This recipe is endlessly customizable, so have fun with it and make it your own.

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