Egg salad is a classic—familiar, comforting, and endlessly versatile. But this Simple Cottage Cheese Egg Salad takes things to a whole new level with the addition of creamy, protein-rich cottage cheese. The result? A lighter, fluffier egg salad with a nutritional boost that’s perfect for lunches, sandwiches, meal prep, or even a satisfying snack.
I started making this version when I was trying to cut back on mayo-heavy recipes but still wanted something creamy and full of flavor. Cottage cheese turned out to be the perfect solution. It blends beautifully with chopped eggs and just a touch of mustard and seasoning. The texture is slightly fluffy, thanks to the curds, and it pairs wonderfully with crackers, toast, lettuce wraps, or even straight out of the bowl.
This salad is great for adults and kids alike—especially if you’re packing school or work lunches and want something filling that won’t weigh you down. Plus, it’s quick to make, affordable, and keeps well in the fridge for several days.
What You’ll Need
- 6 hard-boiled eggs, peeled and chopped
- ½ cup cottage cheese (full-fat or low-fat)
- 1 tablespoon mayonnaise (optional for richness)
- 1 teaspoon Dijon or yellow mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon chopped fresh chives or green onion (optional)
- Optional for serving: bread, crackers, lettuce leaves, cucumber slices
Pro Tips
- Mash your eggs slightly before adding the cottage cheese for a smoother texture with a few chunks left in.
- Use small curd cottage cheese if you prefer a finer consistency.
- Add the mayo if you want extra creaminess—totally optional but gives a classic egg salad feel.
- Taste and season at the end—cottage cheese can vary in saltiness.
- Serve chilled for the best flavor and texture.
Tools You’ll Need
- Medium mixing bowl
- Spoon or spatula
- Cutting board and knife
- Measuring spoons
- Container with lid (for storing leftovers)
Substitutions & Variations
Dairy-Free: Use a dairy-free cottage cheese alternative or blend silken tofu for creaminess.
Low Fat: Skip the mayo entirely and use low-fat cottage cheese.
Add Crunch: Stir in diced celery, pickles, or cucumber for a refreshing texture.
Spicy Version: Add a dash of hot sauce or a pinch of cayenne pepper.
Herb Boost: Fresh dill, parsley, or basil make great flavor additions.
Make-Ahead Tips
- Boil your eggs up to 5 days in advance and store in the fridge.
- Mix the salad up to 3 days ahead—flavor improves with time.
- Store in an airtight container to maintain freshness.
- Pack in lunch containers with veggies, crackers, or a slice of toast for easy meals on the go.
How to Make Simple Cottage Cheese Egg Salad
Step 1: Chop the Eggs
Peel and roughly chop your hard-boiled eggs. Place them in a medium mixing bowl.
Step 2: Add Cottage Cheese and Seasonings
Add cottage cheese, mustard, garlic powder, onion powder, and optional mayonnaise. Season with salt and pepper.
Step 3: Mix It All Together
Stir gently until everything is well combined and creamy. Add chopped chives or green onion if using.
Step 4: Serve or Store
Serve immediately with toast, crackers, or lettuce cups, or store in the fridge until ready to eat.
Leftovers & Storage
- Store egg salad in an airtight container in the refrigerator for up to 3 days.
- Stir before serving, as cottage cheese can release moisture.
- Not freezer-friendly—best enjoyed fresh or within a few days.
- Use leftovers in wraps, on toast, or as a protein-packed dip with veggies.
Final Thoughts
This Simple Cottage Cheese Egg Salad is proof that healthy, high-protein meals don’t have to be complicated. With just a handful of ingredients and a few minutes of prep, you’ve got a creamy, nourishing dish that’s perfect for meal prep or last-minute lunches.
Whether you pile it on toast, stuff it into lettuce wraps, or eat it straight from the bowl, this is one easy recipe you’ll keep coming back to. Try it this week and let me know how you served it—I’d love to hear your favorite pairings or add-ins!