Creamy Cottage Cheese Egg Salad (High-Protein & Easy)

I started making cottage cheese egg salad when I wanted something lighter than classic egg salad but still creamy and satisfying. This version quickly became a favorite in my kitchen because it feels wholesome without sacrificing flavor.

I love how the cottage cheese adds a subtle tang and boosts the protein, making it perfect for busy days when I want a filling lunch that doesn’t feel heavy. It comes together fast with simple ingredients I usually already have, and it’s easy to adjust based on what I’m craving.

I’ll make it for sandwiches, scoop it onto crackers, or enjoy it straight from the bowl. This cottage cheese egg salad is one of those recipes that feels both comforting and fresh, and it never fails to hit the spot.

Why You’ll Love This Recipe

Cottage Cheese Egg Salad

This cottage cheese egg salad is creamy, light, and packed with protein. It’s a simple, satisfying dish that works perfectly for quick lunches, easy meal prep, or casual snacks.

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Ingredients Method Notes

Ingredients

  

• 4 large eggs hard-boiled and chopped
• 1 cup cottage cheese
• 1 tablespoon mayonnaise optional
• 1 teaspoon Dijon mustard
• Salt to taste
• Black pepper to taste
• 1 tablespoon fresh herbs chives or parsley, chopped

Method

 

1. Hard-boil the eggs, let them cool completely, then peel and chop them.
2. In a bowl, add the cottage cheese and gently mash if desired.
3. Stir in the mayonnaise and Dijon mustard until combined.
4. Add the chopped eggs and mix gently.
5. Season with salt and black pepper to taste.
6. Fold in the fresh herbs and mix lightly.
7. Chill briefly or serve right away as desired.

Notes

• Store leftovers in an airtight container in the refrigerator for up to three days.
• Add diced celery or onions for extra crunch.
• Adjust seasoning after chilling, as flavors develop over time.

Pro Tips

• Use fully cooled hard-boiled eggs for the best texture.
• Mash the cottage cheese slightly if you prefer a smoother salad.
• Chop eggs evenly so every bite tastes balanced.
• Add salt gradually and taste as you go.
• Fresh herbs make a big difference in flavor.
• Chill the salad for 15–20 minutes before serving for better taste.
• Use full-fat cottage cheese for a richer result.
• Stir gently to keep the eggs from breaking down too much.

FAQs

Can I make this ahead of time?
Yes, it keeps well in the fridge for up to three days.

Is this recipe good for meal prep?
Absolutely. Store it in an airtight container and portion as needed.

Can I use low-fat cottage cheese?
Yes, but the texture will be slightly less creamy.

What can I serve it with?
It’s great on toast, in sandwiches, with crackers, or on lettuce cups.

Can I add other ingredients?
Yes, diced celery, green onions, or mustard all work well.