Simple Cottage Cheese Egg Salad

Did you know that combining cottage cheese with traditional egg salad creates one of the most protein-packed, versatile lunch options you can make?

🥚 This Simple Cottage Cheese Egg Salad takes a beloved classic and elevates it with creamy texture, extra protein, and endless customization possibilities—all while keeping preparation incredibly simple.

Why You’ll Love This Recipe ❤️

Protein-Packed Powerhouse 💪

With eggs and cottage cheese as the base, this recipe delivers an impressive 11-17g of protein per serving, making it perfect for active lifestyles and muscle recovery.

Quick & Easy Preparation ⏱️

From start to finish in under 30 minutes with minimal chopping and mixing required—ideal for busy weekdays or meal prep Sundays.

Endless Versatility 🔄

Works as a sandwich filling, salad topper, cracker spread, or lettuce wrap—this chameleon dish adapts to any meal format you need.

Serving Size 🍽️

This recipe typically makes 4 generous servings. Each serving contains approximately:

1-2 eggs (depending on the variation)
2-4 tablespoons of cottage cheese
Assorted mix-ins and seasonings

Scaling tip: For meal prep or larger gatherings, simply double the recipe. For a quick single-serving lunch, use 2 eggs and ¼ cup cottage cheese as your base.

Ingredients List 🛒

For the basic recipe (4 servings):

6 large eggs 🥚
⅔ cup cottage cheese (full-fat or low-fat) 🧀
1½ teaspoons Dijon mustard 🥄
2 tablespoons mayonnaise (optional)
5-6 tablespoons finely chopped scallions or chives 🌱
Salt and black pepper to taste 🧂
Red pepper flakes (optional, to taste) 🌶️
Fresh herbs like dill or parsley (1-2 tablespoons, chopped) 🌿
½ lemon (juice and/or zest) 🍋

Optional add-ins:

3 celery stalks, finely chopped 🥬
¼ cup finely diced red onion 🧅
¼ cup diced cucumber 🥒
1 tablespoon tahini (for Mediterranean twist)

Preparation Time ⏳

Egg boiling: 10-12 minutes
Cooling eggs: 5-10 minutes
Assembly: 5-8 minutes
Chilling (optional but recommended): 30 minutes
Total active time: 15-20 minutes

Time-saving tip: Boil eggs ahead of time and store them in the refrigerator for up to 5 days before making your salad.

Cooking Time ⏲️

The only actual cooking in this recipe is boiling the eggs, which takes about 10-12 minutes, plus cooling time.

Quick tip: While waiting for eggs to cool, prep your mix-ins and dressing to optimize your time.

Instructions / Method 👩‍🍳

Step 1: Boil The Perfect Eggs 🥚

Place eggs in a single layer in a pot and cover with cold water by 1 inch.
Bring water to a rolling boil over high heat.
Once boiling, cover the pot and remove from heat. Let stand for 9-12 minutes (9 for medium eggs, 12 for large/extra large).
Pro tip: For easier peeling, use eggs that are at least 3-5 days old rather than the freshest eggs.
While eggs are cooking, prepare an ice bath—a bowl filled with ice and cold water.
Immediately transfer cooked eggs to the ice bath and let them cool for 5-10 minutes to stop the cooking process and make peeling easier.

Step 2: Prepare The Creamy Base 🧀

While eggs are cooling, place cottage cheese in a medium bowl.
Add Dijon mustard, mayonnaise (if using), lemon juice/zest, and seasonings to the cottage cheese.
For a smoother texture, you can blend the cottage cheese mixture using a food processor or immersion blender until creamy but still slightly textured.
Texture tip: Leaving some cottage cheese texture creates a more interesting mouthfeel than completely smooth dressing.

Step 3: Prep Eggs And Add-Ins 🔪

Peel the cooled eggs and pat them dry.
Chop eggs into your preferred consistency—some people prefer larger chunks while others like a finer chop.
Creative approach: For a creamier texture, separate some yolks and mash them into the dressing, then chop the whites separately.
Prepare your mix-ins: finely chop scallions, herbs, celery, or other vegetables you’re using.

Step 4: Combine Everything 🥣

Add chopped eggs to the cottage cheese mixture.
Fold in scallions and other prepared vegetables.
Add chopped fresh herbs.
Gently fold everything together until well combined, being careful not to mash the eggs completely.
Taste and adjust seasonings as needed—more salt, pepper, mustard, or lemon juice.

Step 5: Chill And Serve ❄️

For best flavor development, cover the egg salad and refrigerate for at least 30 minutes before serving.
Serving suggestion: Gently stir before serving to redistribute any liquid that may have separated.
Garnish with additional fresh herbs, a sprinkle of paprika, or red pepper flakes before serving.

Cooking Tools & Equipment 🛠️

Medium pot for boiling eggs
Bowl for ice bath
Sharp knife and cutting board
Mixing bowls
Measuring spoons and cups
Food processor or immersion blender (optional, for smoother texture)
Rubber spatula for folding ingredients
Storage container with lid

Flavor Profile 🌶️

Taste Description

This cottage cheese egg salad offers a perfect balance of richness from eggs, creaminess from cottage cheese, tanginess from Dijon mustard and lemon juice, and freshness from herbs. It delivers a satisfying, savory experience with subtle complexity from the aromatics.

Key Flavors & Spices

Savory foundation: Hard-boiled eggs and cottage cheese provide the rich, protein-packed base
Bright accents: Dijon mustard, lemon juice/zest add tanginess and depth
Aromatic elements: Fresh herbs (dill, chives, parsley) and scallions add complexity
Textural components: Crunchy celery, cucumber, or red onion provide contrast
Warming notes: Black pepper and paprika round out the flavor profile

How to Balance the Flavors

For more tanginess: Add extra lemon juice or an additional ½ teaspoon Dijon
For more richness: Increase mayonnaise by 1 tablespoon or use full-fat cottage cheese
For more freshness: Double the herbs or add lemon zest
If too bland: Add a pinch more salt, pepper, or red pepper flakes
If too tangy: Balance with ½ tablespoon more mayonnaise or a pinch of sugar

Allergen Information ⚠️

Common Allergens

Eggs 🥚: Primary ingredient, cannot be substituted in this specific recipe
Dairy 🧀: Present in cottage cheese and possibly in mayonnaise
Mustard 🥄: Dijon mustard is a common allergen

Substitutions for Allergen-Free Options

Dairy-free: Use dairy-free cottage cheese alternatives (though texture will differ)
Mustard-free: Substitute with a small amount of white vinegar (½ teaspoon) and a pinch of turmeric for color
Mayonnaise concerns: Use vegan mayonnaise or omit completely as it’s optional in this recipe

Nutritional Information 🥗

Based on a standard serving (¼ of recipe using 6 eggs and ⅔ cup cottage cheese):

✅ Calories: Approximately 150-200 calories per serving (varies with mayonnaise usage)
✅ Protein: 11-17g per serving (excellent source)
✅ Carbohydrates: 2-4g net carbs (low-carb friendly)
✅ Fat: 10-15g (varies based on cottage cheese type and mayo inclusion)
✅ Fiber: 0-1g (depends on vegetable add-ins)
✅ Vitamins & Minerals: Rich in vitamin A, vitamin D, B vitamins, calcium, iron, and phosphorus
❌ Sodium: Moderate to high (approximately 300-500mg), can be adjusted by reducing added salt

Dietary Considerations 🥑

Suitable for Special Diets

✅ Keto-friendly: Low in carbohydrates (2-4g net carbs per serving)
✅ Low-carb: Excellent option for carb-restricted diets
✅ Gluten-free: Contains no gluten ingredients
✅ Vegetarian: Contains no meat products
❌ Vegan: Contains animal products (eggs and dairy)
❌ Paleo: Contains dairy (cottage cheese)

How to Modify for Dietary Needs

Lower fat version: Use low-fat cottage cheese and omit mayonnaise
Higher protein version: Add an extra egg per serving and use high-protein cottage cheese
Lower sodium option: Use no-salt-added cottage cheese and reduce added salt
Mediterranean diet friendly: Add chopped olives, use olive oil instead of mayo, and include fresh dill

Recipe Variations 🔄

Ingredient Substitutions

Cottage cheese texture: Blend smooth for creamier texture or leave chunky for more texture
Greek yogurt option: Replace half the cottage cheese with Greek yogurt for tangier flavor
Herb variations: Try different herb combinations like dill/chive, parsley/basil, or cilantro/mint
Mayo alternatives: Use mashed avocado, olive oil, or tahini instead of mayonnaise

Alternative Cooking Methods

Instant Pot eggs: 5 minutes high pressure, 5 minutes natural release, ice bath
Steam method: Steam eggs for 12 minutes for perfect, easy-to-peel results
Air fryer eggs: 250°F for 16 minutes, then ice bath (perfect for summer when you don’t want to boil water)

Flavor Variations

Mediterranean style: Add 1 tablespoon tahini, 1 teaspoon cumin, chopped olives, and lemon juice
Spicy southwestern: Add chopped jalapeño, cilantro, lime juice, and a dash of cumin
Herbed garden: Double the herbs and add finely diced cucumber and radish
Curry version: Add 1 teaspoon curry powder, 2 tablespoons golden raisins, and 1 tablespoon mango chutney

Pairings & Side Dishes 🍷

Recommended Side Dishes

Fresh vegetables: Cucumber slices, cherry tomatoes, carrot sticks
Greens: Simple green salad with light vinaigrette
Soups: Light vegetable or tomato soup for a complete meal
Grains: Quinoa salad or brown rice for a heartier option

Beverage Pairings

Non-alcoholic: Sparkling water with lemon, unsweetened iced tea, kombucha
Wine: Light white wines like Sauvignon Blanc or Pinot Grigio
Beer: Light lagers or wheat beers complement the creamy texture

Balanced Meal Suggestions

Light lunch: Cottage cheese egg salad in lettuce cups with fresh fruit
Hearty lunch: Open-faced sandwich on whole grain bread with sliced tomato and microgreens
Appetizer spread: Served with crackers, vegetable crudités, and hummus
Protein bowl: Served over mixed greens with quinoa, avocado, and roasted vegetables

Serving Suggestions 🍽️

Presentation Ideas

Sandwich filling: Between hearty whole grain bread with lettuce and tomato
Lettuce wraps: Spoon into butter lettuce cups for a low-carb option
Stuffed tomatoes: Hollow out tomatoes and fill with egg salad for an elegant presentation
Avocado boats: Fill half an avocado with egg salad for a healthy fat boost
Appetizer platter: Serve in a bowl surrounded by crackers and vegetable dippers

Garnishing Tips

Color boost: Sprinkle with paprika, chopped fresh herbs, or microgreens
Texture contrast: Top with toasted seeds (sunflower, pumpkin) or nuts
Visual appeal: Add a few capers, small herb sprigs, or thin lemon slices
Drizzle: A light drizzle of good olive oil and cracked black pepper adds elegance

Storage & Shelf Life ❄️

Refrigerator storage: Keep in an airtight container for up to 3-4 days
Not freezer-friendly: The texture significantly degrades when frozen and thawed
Food safety: Never leave egg salad at room temperature for more than 2 hours
Storage containers: Glass containers maintain freshness better than plastic
Separation note: Some liquid may separate during storage—simply stir before serving
Refreshing leftovers: Add a squeeze of fresh lemon juice and extra herbs to refresh flavors after storage

Cooking Tips & Tricks 🔥

Techniques for Better Results

Perfect egg peeling: Start with slightly older eggs, shock in ice water immediately after cooking, and gently tap and roll on countertop to crack all over before peeling under running water.
Cottage cheese selection: Small curd cottage cheese creates a more uniform texture in the final dish.
Egg chopping technique: Use an egg slicer in multiple directions or a pastry cutter for even pieces.
Yolk separation: For extra creaminess, set aside 2-3 yolks to mash separately with the dressing ingredients before folding back in with chopped whites.
Seasoning strategy: Season the cottage cheese mixture before adding eggs to ensure even flavor distribution.

Time-Saving Hacks

Meal prep approach: Boil a dozen eggs at the beginning of the week for quick protein options.
Pre-chopped ingredients: Many grocers sell pre-chopped vegetables that can save prep time.
Kitchen tools: Use a food processor pulse function for ultra-quick vegetable prep.
Make-ahead components: Prepare the cottage cheese dressing base up to 2 days ahead, then fold in chopped eggs when ready to serve.
Batch cooking: Double the recipe and use throughout the week in different presentations.

When Things Go Wrong 🤔

Common Issues & Solutions

Too watery: Cottage cheese released too much liquid. Solution: Drain cottage cheese in a fine-mesh strainer before using, or use a thicker brand.
Eggs too rubbery: Overcooked eggs. Solution: Reduce cooking time by 1-2 minutes and ensure eggs go into ice bath immediately.
Too bland: Solution: Add more Dijon mustard (½ teaspoon at a time), an extra pinch of salt, or a dash of hot sauce.
Too salty: Solution: Add more chopped vegetables or hard-boiled egg to dilute, or a squeeze of lemon juice to balance.
Texture issues: If you dislike the cottage cheese texture, blend it completely smooth before adding other ingredients.
Discoloration: If eggs develop greenish ring around yolk, they’re overcooked but still safe to eat. Reduce cooking time next batch.

FAQs ❓

Can I make this egg salad without mayonnaise?

Absolutely! The cottage cheese provides plenty of creaminess on its own. You can omit the mayo completely or substitute with mashed avocado, Greek yogurt, or a drizzle of olive oil for moisture.

How long will this egg salad keep in the refrigerator?

When stored in an airtight container, cottage cheese egg salad will keep for 3-4 days in the refrigerator. For food safety, never leave it at room temperature for more than 2 hours.

Can I use low-fat cottage cheese instead of full-fat?

Yes! Low-fat cottage cheese works perfectly in this recipe and reduces the overall fat content. The texture may be slightly less creamy, but the difference is minimal.

Why is my egg salad watery after refrigeration?

Cottage cheese naturally releases some liquid over time. This is normal and doesn’t affect the flavor. Simply stir well before serving, or drain cottage cheese in a fine-mesh strainer for 10 minutes before preparing the salad.

Is this recipe keto-friendly?

Yes! With just 2-4g of net carbs per serving, this cottage cheese egg salad fits perfectly into a ketogenic diet plan. For the most keto-friendly version, use full-fat cottage cheese and include the optional mayonnaise.

Can I add other vegetables to this recipe?

Absolutely! Feel free to add finely diced bell peppers, grated carrots, chopped cucumber, or any other crunchy vegetables you enjoy. Just be sure to chop them finely so they integrate well with the creamy mixture.

Final Thoughts ❤️

This Simple Cottage Cheese Egg Salad transforms everyday ingredients into a protein-rich, versatile dish that’s perfect for any meal.

Whether you’re looking for a quick workday lunch, a protein-packed post-workout snack, or a crowd-pleasing appetizer, this egg salad adapts to your needs while delivering consistent flavor and nutrition.

The best recipes are those that balance simplicity with satisfaction—and this cottage cheese egg salad delivers both in every bite. Give it a try today! 🥚🧀🥗