Cottage Cheese Egg Salad
This Cottage Cheese Egg Salad recipe is a easy lunch recipe you didn’t know you needed. Loaded with protein and low on carbs, you’re going to fall in love with this easy and satisfying combination. Plus, it’s made from fresh simple ingredients that you most likely already have on hand.
I like to enjoy this cottage cheese egg salad over pan fried bread with sliced avocado and sliced jalapeno. However, you can enjoy this cottage cheese egg salad in a wrap or over a bed of greens.
Another option, is to grab your favorite crackers or vegetables and use them to scoop the egg salad directly into your mouth. No judgement here. No matter what, you’re going to love this recipe.
Looking for more easy lunch recipes? Try my Healthy Chicken Macaroni Salad, Shredded BLT Chicken Salad, or my Buffalo Chicken Salad with Cottage Cheese.
Why You’ll Love This Recipe
- Easy to make. You only need a few ingredients to make this delicious egg salad recipe.
- Perfect for meal prep. Whip up a batch of this cottage cheese egg salad and enjoy it throughout the week.
- Satisfying. This high protein recipe is satisfying and flavorful. Easy to customize too.
Substitutions and Recipe Ingredients
- Hard Boiled Eggs – For this recipe, you’ll need six hard boiled eggs. Be sure to peel and separate the yolks from the whites.
- Cottage Cheese – You can use whatever cottage cheese you enjoy most. I used low fat cottage cheese and it worked perfectly. My favorite brand is Good Culture.
- Dijon Mustard – You’ll need two teaspoons of Dijon mustard for this recipe. It adds a depth of flavor that’s hard to resist.
- Lemon Juice – You’ll need one tablespoon of freshly squeezed lemon juice for this recipe. It adds a bright tart flavor to the recipe.
- Seasoning – Season with kosher salt and cracked black pepper.
- Herbs – I added freshly chopped dill, but you could add Italian parsley, basil, spinach or whatever herbs or veggies you enjoy most.
- Green Onions – You can use freshly chopped green onions or chives in this recipe. Either would work perfectly. If you opt for chives, you will only need about one tablespoon.
Other Ingredients you can add to Cottage Cheese Egg Salad
What’s great about this egg salad is that you can customize it however you like. Try adding chopped Italian parsley, cilantro or basil. If you enjoy a crunch, add a rib of diced celery and/or onion. If onion is too strong of a flavor, you can try adding diced shallots or chives instead. Feel free to get creative and really make this recipe your own.
Expert Tips
How to you assemble this egg salad toast? Start by pan frying the bread. Then, add a layer of freshly sliced avocado, followed by a heaping scoop of the cottage cheese egg salad. Next, you have the option to add a few slices of jalapeno for an extra pop of flavor. I highly recommend!
How do you pan fry bread? Simply drizzle a piece of you favorite bread with avocado oil and place it in a hot non-stick skillet. Pan fry the bread on both sides until golden brown. Remove the bread from the pan and top with the sliced avocado, egg salad and any other toppings you enjoy most.
Can you customize this cottage cheese egg salad? Yes, absolutely! Instead of fresh dill you could use chopped Italian parsley, cilantro or basil. If you want more vegetables, add some diced sweet onions or diced celery. You can customize this egg salad however you desire. Use this handy vegetable chopper if you want to add diced vegetables.
How to Make Cottage Cheese Egg Salad
Hard boil six eggs. Once cool, peel and separate the yolks from the whites. Roughly chop the egg whites. Set aside.
Add the yolks to a large mixing bowl. Then, add Dijon mustard, fresh squeezed lemon juice, cottage cheese, kosher salt and cracked black pepper. Mix until well combined.
Next, fold in the diced egg whites, chopped dill, and chopped green onion until combined. Chill and serve.
How to Store Egg Salad
- Store any leftovers in an airtight container in the refrigerator for three to four days.
Frequently Asked Questions
Yes, absolutely. This recipe is loaded with protein and makes the perfect lunch or mid-day snack to enjoy throughout the week. Store in an airtight sealable container in the refrigerator for up to four days. Option to portion this egg salad using these handy meal prep containers.
Enjoy over fried bread, tucked into a wrap, over a bed of lettuce or loaded in lettuce cups. Option to scoop this egg salad up with your favorite crackers or vegetables too.
NO! you do not need mayonnaise for this recipe. The creamy cottage cheese acts as a binder and holds everything together perfectly. Plus, the cottage cheese has a good amount of protein which is an added bonus.
Other Lunch Recipes to Consider Trying
- Buffalo Chicken Salad with Cottage Cheese
- Grated Egg Avocado Toast
- Cheesy Egg Bites
- Shredded BLT Chicken Salad
- Turkish Beef Bowl
Cottage Cheese Egg Salad
Equipment
- 1 large mixing bowl
- 1 pot boil eggs
Ingredients
- 6 hard-boiled eggs, peel and separate the whites from the yolks
- ½ cup low fat cottage cheese
- 1 tablespoon lemon juice, fresh squeezed
- 2 teaspoons Dijon mustard
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
- 2-4 tablespoons dill, freshly chopped
- 2 tablespoons green onions, chopped small
Instructions
- Hard boil six eggs. Once cool, peel and separate the yolks from the whites. Roughly chop the egg whites. Set aside. Add the yolks to a large mixing bowl. Then, add Dijon mustard, fresh squeezed lemon juice, cottage cheese, kosher salt and cracked black pepper. Mix until well combined. Next, fold in the diced egg whites, chopped dill, and chopped green onion until combined. Chill and serve.
37 Comments on “Cottage Cheese Egg Salad”
Easy to make and absolutely delicious and light. Super filling and so flavorful!
Thank you, Jessi!! I appreciate it!
Made it this morning. Didn’t have the lemon or jalapeño, but the mustard, dill and cottage cheese gave it the saltines and lemony flavor. I put it over everything bagle sourdough toast with a little Saracha. Soooo so good. Thank you for sharing this.
This is awesome! Thank you for sharing!!
This was absolutely amazing! I skipped the jalapeños and green onions for lack of having them on hand. I sliced up dill pickles for the crunch and it was still phenomenal! My 4 year old couldn’t get enough of it!
so glad you enjoyed!! thank you for the review!
Amazing
I can’t wait to try this. What bread do you have in your video?
Thats a sourdough round!
Where did you come from and how did I just now find you?! This is brilliant. Cottage cheese instead of mayo. I added a half tin of salmon and oh my.
Haha I am glad you’re here!! Sounds delish!
Such a good, easy and healthy lunch. Loved it@
so happy to hear that!
My picky husband even loved this! He said he is going to make it going forward!
Made this for lunch today and I will definitely be making it again. Amazing!
Delicious!!
Simple and delicious recipe! Perfect amount to eat for a couple snacks during the week as well. Exactly what my work from home routine needed 🙂
The best egg salad you will ever eat and so incredibly easy to make! This was such a great new way to eat cottage cheese. The avocado and jalapeño just put this dish over the edge delicious. It is full of flavor and packed with protein. My husband, who does not eat cottage cheese, loved it! My teenage boys loved it as well. I actually grab a spoonful every time I pass the fridge. Do not skip making this one! I promise you will never make egg salad with Mayo again!
Thank you, Marsee! I really appreciate your review!
Love it!!! Perfect for me as I am watching my diet.
I just have to say, I’m not a cottage cheese fan and I’ve tried it several times. I tried this and was mind blown. You literally can’t taste the cottage cheese and it really just adds extra creaminess and protein! So good 😋 Never not putting cottage cheese in my egg salad again.
haha right!? It really is so good! Glad you’re enjoying!
Made this after seeing a video on Instagram. It was SO delicious – exactly what I had been craving after a run and a gym workout. Kept me full for hours and tasted amazing. I made it exactly according to recipe and served over sourdough muffin splits with avocado. Already looking forward to having the leftovers!