Simple Cottage Cheese Egg Salad Recipe

There's something wonderfully nostalgic about the creamy, savory bite of a good egg salad. With the addition of cottage cheese, this version becomes even lighter, fluffier, and packed with extra protein, making it perfect for quick lunches or hearty snacks.

I first discovered this twist on classic egg salad while looking for a way to use up a surplus of cottage cheese. What started as a "let's see what happens" experiment has now become one of my go-to recipes whenever I need something quick, healthy, and satisfying.

The result? A creamy, slightly tangy egg salad that's just as comforting as the original but with a fresh twist. Let’s dive in!

Why You'll Love This Simple Cottage Cheese Egg Salad

Get ready to find your new favorite quick-fix meal. This Simple Cottage Cheese Egg Salad checks all the boxes for flavor, convenience, and nutrition.

First of all, it’s incredibly easy to make. With just a few ingredients and a handful of minutes, you can whip up a hearty meal without breaking a sweat.

It’s also wonderfully budget-friendly. Eggs and cottage cheese are two of the most economical proteins you can buy, meaning you can nourish yourself well without straining your wallet.

Looking to stay healthy? This recipe is naturally high in protein and low in carbs, making it perfect for anyone following a keto, low-carb, or high-protein diet.

Finally, it's delightfully versatile. Pile it onto toast, stuff it into a pita, serve it in lettuce wraps, or simply enjoy it straight from the bowl — there’s no wrong way to savor this dish.

Ingredients Notes

The beauty of this Simple Cottage Cheese Egg Salad lies in its wholesome, minimalistic ingredients that come together so effortlessly.

Eggs are the star of the show. I recommend using large, hard-boiled eggs that are cooked just right—firm yolks without being chalky. Freshly boiled at home is ideal, but pre-cooked eggs from the store work too if you're in a hurry.

Cottage cheese brings a lovely creaminess and a slight tang to the dish. I prefer using small curd cottage cheese because it blends more smoothly into the salad, but if you like a bit more texture, large curd works beautifully too.

Dijon mustard adds a zesty kick that elevates the flavor profile. A little goes a long way here, adding depth without overpowering the delicate balance of eggs and cheese.

Green onions provide a subtle bite and a pop of freshness. If you’re not a fan of onions, you can swap these out for chives or even finely minced celery for added crunch.

You don't need anything fancy to prepare this recipe. A simple mixing bowl and a fork or a potato masher will do the trick for combining the ingredients perfectly.

How To Make This Simple Cottage Cheese Egg Salad

Making this egg salad is as easy as it gets. Here’s how you can bring it all together in just a few steps.

Start by boiling your eggs. Place them in a saucepan, cover with water, and bring to a gentle boil. Once boiling, cover the pot, turn off the heat, and let them sit for about 10-12 minutes before transferring to an ice bath to cool.

Once your eggs are cooled, peel them and chop them roughly. You want pieces that are bite-sized but not too uniform—a little rustic texture makes the salad more interesting.

In a large bowl, combine the chopped eggs with the cottage cheese. Use your fork or a potato masher to lightly mash the mixture. You want it combined but not completely smooth; some texture is key.

Next, stir in the Dijon mustard and green onions. Mix until everything is well distributed. Season with salt and pepper to taste. If you like, you can add a pinch of paprika or a squeeze of lemon juice for extra brightness.

The entire process from start to finish should take about 20 minutes, making it ideal for meal prepping or whipping up a last-minute lunch.

Storage Options

This Simple Cottage Cheese Egg Salad stores beautifully, making it perfect for quick meals throughout the week.

Store the egg salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days, though it’s best enjoyed within the first 48 hours for optimal texture and flavor.

If the mixture looks a little watery after sitting, just give it a quick stir before serving to reincorporate the moisture.

To reheat? Actually, don’t. This dish is best served cold or at room temperature. Heating it could change the texture and make it less appealing.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is to your preferences and pantry.

For a spicy kick, stir in a dash of hot sauce or a spoonful of sriracha. It gives the salad a fiery twist that’s hard to resist.

If you’re looking for more veggies, try adding finely diced celery, cucumber, or red bell peppers for extra crunch and freshness.

Want to make it even creamier? Swap some of the cottage cheese for a dollop of Greek yogurt or even a little mayonnaise for a richer texture.

For a heartier meal, use this egg salad as a filling for sandwiches, wraps, or even stuffed into halved avocados for a beautiful, low-carb lunch.

Don’t be afraid to experiment. This Simple Cottage Cheese Egg Salad is a perfect blank canvas for your favorite flavors and textures — have fun making it your own!

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