This cottage cheese egg salad is a high-protein twist on the classic, made with cottage cheese instead of mayo. Perfect for meal prep and delicious with crackers, in a sandwich, or over greens.
If you love egg salad and have been on a cottage cheese kick like I have, you’re going to be obsessed with this cottage cheese egg salad.
Instead of mayo, we’re blending cottage cheese until smooth to create a light, protein-packed base that’s still creamy and delicious. It reminds me of my healthy egg salad, but with even more protein thanks to the cottage cheese!
Why You’ll Love This Recipe
Here’s why this egg salad deserves a spot in your weekly lunch rotation:
- Protein-packed – With both eggs and cottage cheese, this dish is loaded with 21 grams of protein per serving to keep you full and energized.
- No mayo needed – Blended cottage cheese brings all the creaminess and flavor without the heaviness of traditional mayo-based salads.
- Perfect for meal prep – Just like with my other protein salads like my Greek yogurt chicken salad, this salad holds up well in the fridge, making it a great make-ahead option for busy days.
- Versatile – Serve it in a sandwich, scoop it with crackers, or pile it on greens for a quick, easy meal.
Ingredients Needed
You only need 7 simple ingredients to make this high-protein cottage cheese egg salad. It’s quick to toss together and packed with flavor!
- hard boiled eggs – you’ll need 8 cooked eggs for this salad. If you need help, check out my full tutorial on how to make hard boiled eggs.
- cottage cheese – the star of the show. Blending cottage cheese makes the texture smooth and creamy, just like mayo! I used full-fat Good Culture cottage cheese, but feel free to use any brand you like. If you’re looking for a dairy-free option try my avocado egg salad.
- chives – fresh chives add a mild oniony bite that brightens everything up. You can swap in chopped green onions or scallions if needed.
- dijon mustard – adds tang and a bit of depth. Feel free to adjust the amount to taste or try yellow mustard for a more classic flavor.
- lemon juice – a touch of acidity balances the richness of the eggs and cottage cheese. Fresh is best, but bottled works too in a pinch.
Find the full ingredient list with measurements in the recipe card below.
How to Make Cottage Cheese Egg Salad
Step 1: Once your hard boiled eggs are cool, chop them up. Add them to a large mixing bowl.
Step 2: Add the blended cottage cheese to the bowl with the eggs.
Step 3: Add the chives, dijon mustard, lemon juice, pepper and salt to the bowl. Stir to combine. Taste and add more salt and pepper, if needed.
Step 4: Enjoy right away or chill before serving. Serve with crackers, on bread or a wrap for a sandwich or over a bed of greens.
Brittany’s Recipe Tips!
Sharing a few simple tips to help you get the best results with this cottage cheese egg salad:
- Blend your cottage cheese: For that creamy, smooth texture, I highly recommend blending your cottage cheese before mixing it in. It makes a big difference, especially if you’re serving this to someone who isn’t usually a cottage cheese fan.
- Use hard-boiled eggs from the store: To save time, you can use pre-cooked hard-boiled eggs from the store. Just make sure they’re fresh and peeled.
- Use hard-boiled eggs that are fully cooled: Chopping warm eggs can get a little messy. Let them cool completely for clean cuts and a better texture.
- Taste and adjust: Everyone’s salt and lemon preferences are different! Give your egg salad a taste before serving and adjust the seasonings as needed.
- Switch up how you serve it: Try it in a lettuce wrap, scooped into a halved avocado, or stuffed into a pita for something a little different!
How to Serve Cottage Cheese Egg Salad
There are so many ways to enjoy this cottage cheese egg salad — it’s super versatile and works great for any meal of the day!
- Make a sandwich or wrap: Pile the egg salad onto your favorite bread, toast, or a whole grain wrap. I love it with a slice of toasted sourdough bread or in a low-carb wrap with greens.
- Serve with crackers or veggies: Keep things simple and scoop it up with some almond flour crackers or crunchy veggies like cucumber slices, bell pepper strips, or celery sticks.
- Over a bed of greens: Turn it into a protein-packed salad by serving it over a bed of arugula or spinach. A drizzle of olive oil and squeeze of lemon on top is so good!
- Pack it for lunch: Portion it into meal prep containers with crackers, veggie sticks, or a simple side salad for a grab-and-go lunch that stays fresh for days.
How to Store Cottage Cheese Egg Salad
This egg salad stores beautifully, which makes it perfect for meal prep. Just transfer any leftovers to an airtight container and store it in the fridge for up to 3–4 days. I recommend giving it a quick stir before serving again, especially if it’s been sitting for a day or two.
For easy grab-and-go lunches, portion it into individual containers or bento boxes with crackers or veggies on the side.
Frequently Asked Questions
Yes! Cottage cheese is a great substitute for mayonnaise, especially if you’re looking for a lighter, higher-protein option. When blended, cottage cheese becomes smooth and creamy, similar in texture to mayo, but with fewer calories and more protein.
Yes! This version is a healthier twist on the classic. It’s packed with protein from both the eggs and cottage cheese, and it’s lighter in calories and fat compared to traditional egg salad made with mayo. Plus, cottage cheese adds calcium and probiotics, making it a more nutrient-dense option.
Totally up to you! I personally like blending it for a super creamy texture that mimics traditional mayo-based egg salad, but if you don’t mind the curds, you can absolutely skip that step.
Yep! It’s actually even better after a little chill time in the fridge, so feel free to prep it the night before for an easy lunch or snack the next day.
Freezing isn’t recommended—the texture of the eggs and cottage cheese changes too much once thawed.
More Protein Salad Recipes
Be sure to check out my full collection of healthy salad recipes on EBF!
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Once eggs are cool, chop them up and add them to a large mixing bowl.
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Add the blended cottage cheese, chives, dijon mustard, lemon juice, pepper and salt. Stir to combine. Taste and add more salt and pepper, if needed.
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Enjoy right away or chill before serving. Serve with crackers, on bread or a wrap for a sandwich or over a bed of greens.
Prevent your screen from going dark
- Storing: Store this egg salad in an airtight container in the fridge for up to 3–4 days.
- Meal prep: For easy grab-and-go lunches, portion it into individual containers or bento boxes with crackers or veggies on the side.
Serving: 1/4 recipe | Calories: 219kcal | Carbohydrates: 9g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 417mg | Sodium: 404mg | Potassium: 600mg | Fiber: 4g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
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