Simple Cottage Cheese Egg Salad Recipe

There's something so comforting about a bowl of egg salad — especially when it's made with creamy cottage cheese for a protein-packed twist. This version is light, fresh, and unbelievably satisfying, with a texture that’s both creamy and slightly chunky, making every bite a delight.

I first tried this cottage cheese egg salad on a sunny spring afternoon when I was craving something quick, wholesome, and filling. Since then, it's become a lunchtime staple in our house. It’s perfect for sandwiches, crackers, or just eaten by the spoonful straight from the bowl. Let's dive into why this recipe deserves a spot in your weekly meal rotation.

Why You’ll Love This Simple Cottage Cheese Egg Salad Recipe

Get ready to meet your new favorite twist on classic egg salad. This simple cottage cheese egg salad is a creamy, dreamy upgrade that’s as good for you as it is easy to make.

First of all, it’s incredibly quick and easy. With just a few basic ingredients and under 15 minutes of prep, this recipe is ready faster than you can toast the bread for your sandwich. It’s a no-fuss option for busy weekdays or lazy weekends alike.

It’s also nutrient-rich and high in protein. Thanks to the cottage cheese and eggs, you’re getting a solid dose of protein in every bite — perfect for keeping you full and energized throughout the day.

Another win? This recipe is budget-friendly and pantry-ready. Most of the ingredients are already in your fridge or pantry, and you won’t need to make a special trip to the store to whip it up.

And perhaps best of all, it’s versatile. You can serve it on toast, in lettuce cups, with crackers, or even scooped into a hollowed-out tomato for a fresh lunch option. However you serve it, it’s sure to be a hit.

Ingredients Notes

This simple cottage cheese egg salad is made with just a handful of wholesome, everyday ingredients — but don’t let the simplicity fool you. Each one plays a key role in bringing out the salad’s creamy texture and fresh, tangy flavor.

Eggs are the heart of the salad. You’ll want to use hard-boiled eggs that are cooked just right — firm but not rubbery. I recommend boiling them for about 10 minutes, then plunging them into an ice bath to stop the cooking and make peeling easier.

Cottage cheese is the creamy superstar here. I use full-fat cottage cheese for the richest texture, but low-fat works too if you’re keeping things light. Its subtle tang adds a refreshing twist and blends beautifully with the eggs.

Dijon mustard brings a gentle heat and slight sharpness that cuts through the richness. It balances the creamy elements and gives the salad a bit more complexity than a traditional egg salad.

Green onions or scallions add a bit of bite and color. They bring a touch of brightness and crunch that contrasts perfectly with the soft texture of the eggs and cottage cheese.

For seasoning, I like to keep it simple with salt, pepper, and a pinch of paprika. You can also add a dash of garlic powder or a sprinkle of fresh dill for extra flavor, depending on your mood.

No special equipment is needed — just a mixing bowl, a fork for mashing, and a knife for chopping. If you have a potato masher, that works great too for getting the perfect egg texture.

How To Make This Simple Cottage Cheese Egg Salad

This recipe is as easy as it gets, and it’s one of those dishes that tastes even better after sitting in the fridge for a bit. Here’s how to make it step-by-step.

Start by hard-boiling your eggs. Place them in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Once done, drain and transfer to a bowl of ice water to cool for 5–10 minutes. This helps stop the cooking process and makes peeling much easier.

Once cooled, peel the eggs and chop them roughly. You can make the pieces as chunky or fine as you like, depending on your preferred texture. I like to go somewhere in the middle — chunky enough for some bite, but small enough to blend well with the cottage cheese.

Add the chopped eggs to a medium bowl, then spoon in the cottage cheese. Use a fork or spatula to gently mix the two together, taking care not to mash the eggs too much. This is where the texture magic happens — creamy with just enough structure.

Next, stir in the Dijon mustard, chopped green onions, and your seasonings. Mix until everything is well combined. Taste and adjust with extra salt or pepper as needed. If you like a touch of spice, a little dash of hot sauce or cayenne pepper is a great addition here.

Once everything is mixed, let the salad chill in the refrigerator for at least 20 minutes before serving. This allows the flavors to meld and gives the salad an even better consistency.

From start to finish, you’re looking at about 20–25 minutes, including chilling time. It’s a quick recipe that delivers big on flavor and texture.

Storage Options

One of the great things about this cottage cheese egg salad is how well it stores. Make a batch at the beginning of the week, and you’ve got lunch ready for days.

Store the egg salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days. Just give it a quick stir before serving, as some liquid may separate slightly — that’s totally normal.

If you’re meal prepping, divide it into individual portions using small reusable containers. This makes it easy to grab-and-go for work lunches or a quick snack.

Because of the dairy and eggs, freezing isn’t recommended. The texture changes significantly once thawed, and it loses its creamy consistency.

To reheat? You don’t need to! This salad is best served cold or at room temperature. Simply scoop and serve straight from the fridge.

Variations and Substitutions

This recipe is wonderfully flexible, and there are lots of ways to make it your own. Whether you’re working with dietary preferences or just want to mix things up, there’s room to play here.

Want to make it lower in fat? Use low-fat cottage cheese and cut back slightly on the yolks, adding a little extra mustard or even plain Greek yogurt to balance the flavor and texture.

For an herb-forward version, try adding fresh chopped dill, parsley, or chives. Dill, in particular, pairs beautifully with the tangy cottage cheese and gives it a bright, garden-fresh flavor.

If you’re a fan of crunch, toss in some chopped celery or diced cucumber. These veggies add texture and a refreshing bite that makes the salad even more satisfying.

For a heartier twist, consider mixing in some cooked, chopped bacon or smoked salmon. These protein-rich additions bring bold flavor and turn the salad into something that feels a bit more indulgent.

Prefer it spicy? A few dashes of hot sauce or a spoonful of horseradish will do the trick. It adds heat without overwhelming the creamy base.

Once you’ve tried the base recipe, feel free to get creative. This simple cottage cheese egg salad is just the beginning — a blank canvas for your taste buds to explore.

Print