Egg salad with cottage cheese is the perfect way to enjoy a nutritious, creamy, and satisfying meal without relying on mayonnaise. This simple recipe combines hard-boiled eggs with cottage cheese, creating a rich, protein-packed dish that’s ideal for any time of the day. Whether you’re preparing it for lunch, a snack, or even as a side dish for dinner, this egg salad will become a go-to in your recipe rotation. With its light texture and fresh flavor, it’s easy to see why this variation is quickly becoming a favorite.

Table of Contents
Why Choose Egg Salad with Cottage Cheese?
This egg salad with cottage cheese is a healthier alternative to the traditional egg salad, which typically relies on mayonnaise for creaminess. By substituting cottage cheese, you add a boost of protein, making this salad more filling and satisfying. The cottage cheese also provides a smooth texture and subtle tang, which complements the richness of the eggs. Additionally, this recipe is low in carbs and a great choice for those following a high-protein or low-calorie diet. It’s an easy, nutritious option for busy weekdays or as a quick meal prep choice for the week.
Ingredients
• Eggs: A great source of protein, vitamins, and minerals. Eggs form the base of this salad, providing richness and a creamy texture.
• Cottage Cheese: A healthier alternative to mayo, cottage cheese adds creaminess and a mild tang, along with an extra boost of protein.
• Mustard: Adds a slight tang and depth of flavor to balance the richness of the eggs and cottage cheese.
• Fresh Herbs (such as parsley or chives): Provide freshness and enhance the overall flavor profile.
• Salt and Pepper: Essential for seasoning and elevating the flavors of the ingredients.
• Optional: Celery or Onion: Adds crunch and extra flavor, making the salad more interesting.
Alternative Ingredient Suggestions
If you’re looking to make this dish more tailored to specific dietary preferences or need substitutes, here are some alternatives:
• Greek Yogurt: If you’re out of cottage cheese or prefer a creamier texture, Greek yogurt can serve as an excellent replacement while adding even more protein.
• Avocado: For a dairy-free version, mashed avocado can replace cottage cheese, giving the salad a creamy texture with healthy fats.
• Vegan Mayo: For those avoiding dairy, using vegan mayo instead of cottage cheese is a suitable option to keep the creaminess intact.
Step-by-Step Instructions
- Boil the Eggs: Begin by hard-boiling the eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat and let the eggs cook for about 10-12 minutes. Afterward, remove from heat and cool under cold running water. Peel the eggs once they are cool enough to handle.
- Prepare the Ingredients: While the eggs are cooling, chop any optional ingredients such as celery, onions, or herbs. Set them aside in a mixing bowl.
- Mix the Salad: Once the eggs are peeled, chop them into small pieces. Add them to the bowl with your prepared ingredients.
- Add Cottage Cheese and Seasoning: Spoon in the cottage cheese, adding enough to create the desired creaminess. Stir in mustard, salt, and pepper to taste.
- Combine: Mix all the ingredients until fully combined. Taste and adjust seasoning if necessary.
- Serve: Once the salad is mixed, serve immediately or chill it in the fridge for later use. Enjoy with crackers, lettuce wraps, or as a sandwich filling.

Tips & Tricks
- Don’t Overcook the Eggs: To avoid a rubbery texture, be sure not to overcook the eggs. A perfect hard-boiled egg should have a firm white and a creamy yolk.
- Chill the Salad: For the best flavor, let the egg salad sit in the fridge for at least 30 minutes before serving. This allows the flavors to meld together.
- Customize the Flavor: Feel free to add a dash of hot sauce, paprika, or even a squeeze of lemon for extra flavor.
Pairing Ideas and Variations
This egg salad with cottage cheese pairs wonderfully with fresh greens, such as spinach or arugula, or can be served in a whole grain wrap for a filling lunch. If you want to add more texture, serve it with crunchy vegetables like cucumber or bell pepper on the side.
For variations, try adding some diced avocado for extra creaminess or a handful of roasted nuts for crunch. You can even serve the egg salad on toast or alongside a bowl of soup for a complete meal.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The flavor improves the longer it sits, so it’s a great make-ahead option for busy days.
Healthy Benefits of Egg Salad with Cottage Cheese
This egg salad with cottage cheese is a nutrient-dense dish that provides a balance of protein, healthy fats, and fiber, making it perfect for maintaining muscle mass and supporting overall health. The high protein content from both the eggs and cottage cheese helps keep you full for longer, making it an ideal meal for weight management. Additionally, eggs are rich in essential nutrients like vitamin D, B vitamins, and choline, which supports brain health.
This dish is also low in carbs, making it suitable for low-carb and ketogenic diets. Whether you’re focused on fitness or simply looking for a lighter take on a classic favorite, this egg salad with cottage cheese is the perfect option to meet your dietary needs.
Conclusion
Egg salad with cottage cheese is a perfect combination of simplicity, taste, and nutrition. It offers a fresh, creamy twist on the traditional egg salad by using cottage cheese instead of mayonnaise, which boosts the protein content and adds a delightful tang. This easy-to-make dish is versatile enough to be enjoyed in sandwiches, as a side dish, or even just on its own. Whether you’re following a healthy diet or simply looking for a quick, satisfying meal, this recipe is sure to become a staple in your kitchen. Try it today for a nourishing, flavorful experience that’s both light and fulfilling.
Frequently Asked Questions (FAQ)
1. Can I substitute the cottage cheese in this egg salad recipe?
Yes! If you prefer a different flavor or texture, you can replace cottage cheese with Greek yogurt for a thicker, creamier consistency. For a dairy-free version, mashed avocado can be used to create a creamy texture without the dairy.
2. How long does egg salad with cottage cheese last in the fridge?
This egg salad can be stored in an airtight container in the fridge for up to 3 days. The flavors meld together over time, so it’s a great option for meal prep.
3. Can I add more vegetables to this egg salad?
Absolutely! You can add diced celery, onions, or even bell peppers for extra crunch and flavor. Fresh herbs like chives or parsley also work wonderfully to brighten up the dish.
More Relevant Recipes
- Classic Egg Salad Sandwich: A Delicious and Easy Recipe
- Low Carb Cucumber Egg Salad
- Deviled Egg Pasta Salad: A Creamy, Flavorful Twist on Classic Pasta Salad

Egg Salad with Cottage Cheese
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
This egg salad with cottage cheese is a healthy, protein-packed alternative to traditional egg salads. By swapping out mayonnaise for cottage cheese, this recipe adds a creamy texture with an extra boost of protein. It’s perfect for a quick meal, snack, or a healthy lunch option. Packed with essential nutrients, it’s a low-carb, high-protein dish that is satisfying and delicious.
Ingredients
- 4 hard-boiled eggs, peeled and chopped
- 1/2 cup cottage cheese
- 1 tablespoon mustard
- 1/4 cup fresh herbs (parsley or chives), chopped
- Salt, to taste
- Pepper, to taste
- Optional: 1/4 cup diced celery or onions
Instructions
- Boil the eggs. Place them in a saucepan, cover with water, bring to a boil, reduce heat, and cook for 10-12 minutes. Afterward, remove and cool under running cold water. Peel the eggs once cooled.
- Chop the cooled eggs into small pieces and add them to a mixing bowl.
- In the same bowl, add cottage cheese, mustard, fresh herbs, salt, and pepper. Stir until combined.
- If using, add diced celery or onions and mix them in.
- Adjust seasoning to taste and serve immediately or chill in the fridge for later use.
Notes
- To avoid overcooking the eggs, ensure they cook for no longer than 12 minutes.
- This salad can be stored in the fridge for up to 3 days, making it a great option for meal prep.
- For extra flavor, you can add a dash of hot sauce or paprika.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 220mg