Cottage cheese egg salad — the creamy, protein-packed twist on a classic favorite.
This cottage cheese egg salad swaps out fat for flavor, boosting protein and cutting calories without sacrificing creaminess.
No more heavy mayo. No dry, bland bites. Just a fresh, tangy, and satisfying lunch ready in 10 minutes.
Perfect for sandwiches, wraps, or scooping with veggies.
Simple ingredients. Big taste. Zero guilt.
You’ll love how easy it is to make — and how good it makes you feel.
Looking for more egg salad variations? Try our classic Masters egg salad recipe for a traditional Southern approach, or explore our deviled egg pasta salad for a hearty meal option.
Quick Recipe Summary
- Prep Time: 10 minutes
- Servings: 4
- Calories per serving: 160
- Protein per serving: 14g
- Main Ingredients: Eggs, cottage cheese, mustard, celery, onion
What Is Cottage Cheese Egg Salad?
Cottage cheese egg salad is a healthy twist on the classic dish. Instead of mayo, it uses cottage cheese for a creamy texture with more protein and fewer calories.
Unlike traditional egg salads that rely heavily on mayonnaise (like our famous Masters Tournament egg salad), this cottage cheese version cuts calories while boosting protein.
Why Use Cottage Cheese in Egg Salad?
Cottage cheese is a smart, healthy swap for mayonnaise. It adds creaminess without the extra fat.
This simple change makes your egg salad lighter and more nutritious.
Here’s why cottage cheese works so well:
- High in protein – boosts fullness and supports muscle health
- Lower in calories – saves about 150 calories per ¼ cup vs. mayo
- Tangy flavor – adds a fresh taste that balances rich eggs
- Rich in calcium and B12 – supports bones and energy levels
You still get a creamy texture—no one will miss the mayo.
For an ultra-smooth result, blend the cottage cheese first. This removes curds and creates a silky base.
It’s a small step that makes a big difference—especially for picky eaters.
Using cottage cheese turns a classic lunch into a high-protein, low-calorie meal you can feel good about.
Cottage Cheese Egg Salad
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- 0.5 cup cottage cheese (full-fat or low-fat, thick preferred)
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 2 tbsp celery, finely chopped
- 1 tbsp red onion or scallions, finely chopped
- salt and pepper, to taste
- fresh dill or chives, optional
Instructions
- Cover eggs with water in a pot, bring to a boil, then turn off the heat and cover for 10 minutes.
- Cool the eggs in an ice bath and peel them.
- Chop the eggs into small pieces.
- In a bowl, mix cottage cheese, Dijon mustard, lemon juice, celery, onion, salt, and pepper.
- Stir in the chopped eggs gently until well combined.
- Optional: Chill the salad for 15–30 minutes before serving for best flavor.
Notes
Nutrition
Cottage Cheese Egg Salad Ingredients
You only need a few simple ingredients to make this cottage cheese egg salad.
Each one adds flavor, texture, or nutrition.
Here’s what you’ll need:
- 6 hard-boiled eggs – peeled and chopped
- ½ cup cottage cheese – full-fat or low-fat (use thick for best texture)
- 1 tablespoon Dijon mustard – adds tang and helps bind the salad
- 2 tablespoons celery – finely chopped, for crunch
- 1 tablespoon red onion or scallions – adds a mild bite
- 1 teaspoon lemon juice – brightens the flavor
- Salt and pepper – to taste
- Fresh dill or chives (optional) – for extra freshness
This recipe is easy to customize.
Just swap or add ingredients based on what you have.
Common Substitutions:
- No mayonnaise? Skip it or use 1 tbsp Greek yogurt.
- Dairy-free? Replace cottage cheese with blended silken tofu.
- More crunch? Add cucumber or bell pepper.
- Extra protein? Stir in a spoonful of hemp seeds or mashed avocado.
All ingredients work together to create a creamy, satisfying egg salad — without mayo.
And the best part? You can make it in just 10 minutes.
How to Make Cottage Cheese Egg Salad
Making cottage cheese egg salad is quick and simple.
You only need a few basic steps.
Follow this easy method for creamy, well-balanced results every time.
How to Make Cottage Cheese Egg Salad
- Boil the eggs. Cover with water, bring to a boil, turn off heat, and cover for 10 minutes.
- Cool in an ice bath, then peel.
- Chop the eggs into small pieces.
- Mix cottage cheese, mustard, lemon juice, celery, onion, salt, and pepper in a bowl.
- Stir gently until combined.
- Chill for 15–30 minutes before serving (optional).
This recipe comes together fast — perfect for busy mornings or last-minute lunches.
No special tools required. Just a knife, pot, and mixing bowl.
Pro Tip: For extra creaminess, blend the cottage cheese first. This removes curds and creates a silky texture — just like mayo.
The result? A fresh, protein-packed egg salad that’s lower in fat and higher in nutrition than the classic version.
Cottage Cheese Egg Salad Nutrition Facts
This cottage cheese egg salad is a smart choice for healthy eating. It’s high in protein, lower in calories, and packed with nutrients.
Here’s the nutrition breakdown per serving (¼ of the recipe):
| Nutrient | Amount |
|---|---|
| Calories | 160 |
| Protein | 14g |
| Fat | 9g |
| Carbohydrates | 5g |
| Fiber | 0g |
| Sugar | 3g |
| Sodium | 380mg |
Health Benefits vs Mayo Egg Salad
Most traditional egg salads use mayonnaise as the base. That can add 250–320 calories per cup, mostly from fat.
By using cottage cheese instead:
- You save about 150 calories per ½ cup
- You gain 4g more protein
- You cut saturated fat significantly
Cottage cheese also provides calcium and B vitamins. Eggs add choline and vitamin D.
Together, they make a balanced, satisfying meal.
Tip: Use low-fat cottage cheese to reduce calories further — or full-fat for longer-lasting fullness.
All values are estimates based on USDA food data. Actual numbers may vary by ingredient brand.
Serving Suggestions:
This cottage cheese egg salad is versatile and easy to enjoy in many ways.
It works for breakfast, lunch, or a high-protein snack.
Here are 5 simple serving ideas:
- On whole grain toast – Add lettuce or tomato for a classic sandwich
- In a lettuce wrap – Use romaine or butter lettuce for a low-carb option
- With crackers or veggie sticks – Perfect as a dip for cucumbers, bell peppers, or celery
- Stuffed in an avocado – Halve an avocado and fill the center for extra healthy fats
- Over a green salad – Spoon on top of spinach or arugula for a filling meal
Each option keeps your meal light, nutritious, and satisfying.
For meal prep, store the salad separately and assemble fresh each day. This prevents sogginess and keeps textures crisp.
Pro Tip: Chill the salad for 15–30 minutes before serving. This enhances flavor and makes it creamier.
Whether you’re packing lunch or making a quick bite, this egg salad fits your routine — no mayo needed.
For more creative ways to enjoy egg-based dishes, check out our deviled egg macaroni salad – perfect for potlucks and picnics.
Storage and Meal Prep Tips:
You can make this cottage cheese egg salad ahead of time. It’s perfect for meal prep and stays fresh in the fridge.
Here’s how to store it the right way:
- Fridge life: Keep in an airtight container for up to 3 days
- Do not freeze: Freezing changes the texture — it becomes watery when thawed
- Keep eggs peeled in water: If prepping ahead, store peeled hard-boiled eggs in water for up to 3 days
This recipe holds up well when chilled. In fact, the flavor improves after sitting for a few hours.
Pro Tip: Mix the salad, but keep the celery and onions separate until serving for extra crunch.
When storing overnight, you may see a little liquid at the bottom. This is normal — just stir before serving.
For best results:
- Use thick cottage cheese
- Drain excess liquid before mixing
- Stir well before each use
With these simple steps, your egg salad stays creamy, fresh, and delicious all week.
Frequently Asked Questions
Q: Does cottage cheese taste good in salad?
Yes, cottage cheese adds a creamy, slightly tangy flavor that works great in egg, green, or pasta salads. It blends well without overpowering other ingredients.
Q: What does cottage cheese taste best with?
Cottage cheese pairs well with eggs, fresh herbs, cucumbers, tomatoes, avocados, fruits, and even whole grains. It’s also delicious with lemon juice, cracked pepper, and olive oil.
Q: Is cottage cheese good in an omelet?
Yes, cottage cheese melts slightly and adds creaminess without being heavy. It’s a great high-protein filling for omelets along with spinach, mushrooms, or herbs.
Q: Can you eat cottage cheese with boiled eggs?
Absolutely. Cottage cheese and boiled eggs are a great match. Together, they make a high-protein, low-carb, and satisfying snack or meal.
Follow us on Facebook for daily cozy meal ideas. Our Pinterest boards feature plenty of easy, delicious recipes to keep things fresh in the kitchen.
Final Thoughts:
This cottage cheese egg salad is simple, healthy, and packed with flavor.
It’s a smart upgrade from the classic — lower in calories, higher in protein, and just as creamy.
You don’t need fancy steps or hard-to-find ingredients. Just eggs, cottage cheese, and a few basic seasonings.
This version satisfies your hunger and fits your health goals. Whether you’re meal prepping, watching your weight, or looking for a quick high-protein lunch, it delivers.
And unlike other recipes that overcomplicate things — like separating yolks or using obscure ingredients — this one is real-life friendly.
Make it once, and you’ll see why so many are switching to cottage cheese.
It’s not just a healthier choice.
It’s a better one.
