Name: Cottage Cheese Egg Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 large eggs; ¾ cup cottage cheese (small curd, full-fat or low-fat); 2 tablespoons mayonnaise; 1 teaspoon Dijon mustard; ½ cup celery, finely diced (about 1 stalk); ¼ cup green onions, thinly sliced; 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill); Salt and freshly ground black pepper, to taste; Paprika, for garnish (optional)

If you want an egg salad that's ultra-creamy, satisfyingly tangy, and just a little bit unexpected, then you must try this Cottage Cheese Egg Salad! Trust me, it's a total lunchtime game-changer.

Swapping in cottage cheese for some (or even all) of the mayo means every bite is lusciously smooth and light, yet loaded with protein and delightful pops of freshness from crunchy veggies and zippy Dijon. It's simple, quick to make, and satisfying enough to keep you fueled through the busiest day.

This recipe is my secret weapon for weekday lunches, sunny picnics, and meal prep-it's just that versatile! Whether piled high on toast, tucked into lettuce wraps, or scooped up with crackers, you'll fall for that extra-creamy twist.

Inspired by my mom's classic egg salad, but made a touch lighter and even tastier. Give it a try for your next meal prep or easy family lunch!

A bowl of creamy cottage cheese egg salad garnished with dill and served with whole grain toast.

Why You'll Love This Recipe

High in protein and surprisingly healthy-cottage cheese makes it nourishing and filling
Takes just 25 minutes from start to finish for a quick lunch or snack
Super versatile: amazing on bread, in lettuce cups, or all on its own
Creamier and lighter than your typical egg salad thanks to that cottage cheese magic

Key Ingredients for Cottage Cheese Egg Salad

See recipe card below for full list of measurements, ingredients, and instructions.

Large Eggs

Eggs are the backbone of this salad, providing rich flavor, satisfying bite, and a generous dose of high-quality protein. For the best texture, make sure to hard-boil them until just set-overcooked eggs can become a bit chalky. If you're in a hurry, buy pre-cooked hard-boiled eggs to save time.

Cottage Cheese

This is the ingredient that transforms the salad! Cottage cheese makes the mixture extra creamy and packs in even more protein. Go for small-curd cottage cheese for the best texture. Full-fat, low-fat, or even lactose-free options work well-just pick your favorite. Greek yogurt can be swapped in if needed, but you'll lose that signature curd texture.

Dijon Mustard

Dijon adds a punch of savory tang that balances the creamy flavors. Stone-ground or spicy brown mustard can be used for a little variety, but plain yellow mustard will give a milder result.

Celery

Crisp celery gives the salad a refreshing crunch, breaking up all the creaminess. Chop it finely for the perfect bite. If you're not a fan of celery, try chopped cucumber or even radish for a similar pop of texture.

Fresh Dill

Fresh dill brings brightness and a herby freshness that really elevates the egg salad. In a pinch, use dried dill (about a teaspoon), or swap for fresh chives or parsley for a different flavor note.

Cottage Cheese Egg Salad cooking process

Instructions for Cottage Cheese Egg Salad

See recipe card below for full list of measurements, ingredients, and instructions.

Boil and Cool the Eggs

Bring a medium pot of water to a boil. Gently lower in the eggs and cook for 10 minutes for perfectly set yolks. Immediately transfer the eggs to an ice bath or cold running water to stop the cooking. Once cool, peel the eggs and pat them dry.

Chop and Prep the Ingredients

Dice the hard-boiled eggs into small, bite-sized pieces. Finely chop celery, slice green onions, and mince the fresh dill. Prepping everything before mixing guarantees an evenly textured salad!

Mix the Dressing

In a large mixing bowl, combine the cottage cheese, mayonnaise, and Dijon mustard. Stir together until creamy and well blended. Taste and adjust with a little salt and pepper if you like.

Combine and Season

Add the chopped eggs, celery, green onions, and dill to the bowl with the cottage cheese mixture. Gently fold everything together until just combined, taking care not to break up the eggs too much. Season with additional salt and pepper to taste.

Chill and Serve

For the best flavor, cover and refrigerate the egg salad for 15-30 minutes to let everything meld together. Stir gently, then serve chilled and sprinkle with paprika or extra dill if desired.

Recipe Variations

Make It Greek-Style

Swap fresh dill for chopped fresh parsley and add a sprinkle of crumbled feta cheese. You can also stir in diced cucumbers and olives for a delicious Mediterranean twist.

Add Extra Veggies

Stir in finely diced red bell pepper, grated carrot, or radish for more crunch, vibrant color, and a boost of nutrition.

Lighten It Up Completely

Replace the mayonnaise with more cottage cheese or use Greek yogurt for an ultra-light, tangy salad that's still creamy.

Make It Spicy

Add a splash of hot sauce, a little diced jalapeño, or a pinch of cayenne pepper for a zippy kick.

Gluten-Free Option

This salad is naturally gluten-free! Just be sure to serve it on gluten-free bread, rice cakes, or tucked into lettuce cups.

Serving Suggestions

Enjoy Cottage Cheese Egg Salad stuffed into a whole grain pita, tucked inside lettuce leaves for a low-carb wrap, or piled on multigrain toast with extra dill. It also makes a great filling for sandwiches or croissants. Pair with sliced fresh tomatoes, cucumber salad, or a handful of kettle chips for a balanced, satisfying meal.

Storage and Reheating

Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may separate slightly. This dish is best enjoyed cold-reheating is not recommended, as it can compromise the texture. Freezing is not advised, as eggs and cottage cheese do not thaw well.

Frequently Asked Questions About Cottage Cheese Egg Salad (FAQ)

Q: Can I make Cottage Cheese Egg Salad ahead of time?

A: Absolutely! It actually tastes even better after chilling for a few hours as the flavors have time to meld. Just keep it sealed in the fridge until ready to serve.

Q: Can I use only cottage cheese and skip the mayonnaise?

A: Yes, you can omit the mayo and use just cottage cheese for a lighter, higher-protein salad. The texture will be a bit less rich, but still delicious.

Q: What’s the best way to serve this egg salad?

A: It's fantastic as a sandwich on whole grain bread, in lettuce wraps for a low-carb lunch, or scooped with crackers for a quick snack.

Ready for a creamy, tangy, crave-worthy twist on classic egg salad? Give this Cottage Cheese Egg Salad a try-you'll be hooked after the first bite! Leave a comment or rating and let me know how you served yours!

★★★★★ 4.70 from 184 ratings