This post may contain affiliate links. See my disclosure policy.
This cottage cheese egg salad is extra creamy and healthy and packs even more protein per serving. It’s ready in minutes and makes a flavor-packed lunch.
Thank goodness cottage cheese is having its moment because it means I can share one of my all-time favorite recipes using it- my egg salad with cottage cheese.
Like cottage cheese eggs, it used to be a sneaky way to add even more protein to an already high-protein egg salad while cutting down on the saturated fat from the extra mayo. Please don’t fret, though: you won’t even know it’s there.
Table of Contents
Why I love this recipe
- It’s healthy. You get tons of protein from the eggs and cottage cheese, healthy fats from the yolks, and some added nutrients from the veggies.
- Best texture. The salad is extra creamy and thick, and you get the crunch from the veggies.
- Quick and easy. This is the kind of salad I like to make on a whim or as part of my family’s weekly meal prep.
If you love using cottage cheese in everyday recipes, try my cottage cheese bagels, cottage cheese pizza crust, cottage cheese flatbread, and lasagna with cottage cheese next.
Key Ingredients
- Boiled eggs. I usually make either my air fryer hard boiled eggs or microwave hard-boiled eggs (I’m lazy, and these are the two fasted methods).
- Cottage cheese. This egg salad works with ANY cottage cheese- full-fat, low-fat, or non-fat. The only thing I’d suggest is that if you prefer a creamier egg salad, make my whipped cottage cheese.
- Mayonnaise. Just a little to add richness and extra creaminess.
- Mustard. I prefer Dijon mustard for its sharp flavor, but any mustard works fine.
- Salt and pepper. To taste. Only add this at the end!
- Smoked paprika. Just a dash for some subtle smoky flavor.
- Celery and red onion. Finely chopped for some crunch.
How to make cottage cheese egg salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine. Add all the ingredients except salt and pepper in a large bowl.
Step 2- Mix. Mix everything until smooth. Add salt and pepper to taste.
Arman’s recipe tips
- Pre-chop the eggs. If you like lots of texture in your egg salad, pre-chop the eggs. This will leave thick chunks throughout the salad.
- Skip the mayo. If you’d like to lighten the salad, skip the mayo and replace it with Greek yogurt. You must add 1/4 teaspoon of salt to compensate for the tartness.
- Chill the salad. While you can enjoy this egg salad as is, I like to chill it for at least an hour for the flavors to meld.
Storage instructions
To store: Leftover egg salad will keep well for up to three days.
Make ahead: This is the kind of salad you can make ahead of time. I find three days in advance to be the sweet spot for serving this to be as fresh tasting as possible.
More high protein salads to try
Cottage Cheese Egg Salad
Ingredients
- 5 hard boiled eggs
- 3 tablespoons cottage cheese any kind
- 3 tablespoons mayonnaise * See notes
- 1 tablespoon mustard I use Dijon mustard
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt to taste
- 1/4 teaspoon pepper to taste
- 1 stalk celery finely chopped
- 1/2 small red onion finely chopped
Instructions
- Place the peeled eggs, cottage cheese, mayonnaise, mustard, and smoked paprika in a large bowl. Mash with a fork until creamy. Add the chopped celery and red onion and mix until combined.
- Add salt and pepper and serve immediately or refrigerate for at least 30 minutes for the flavors to meld.
Notes
- Add more flavor boosters. I sometimes add chopped dill, pickles, or roasted red peppers.
- Make it spicy. I love to add a swirl of sriracha or hot sauce.
- Make it heartier. Add some pre-cooked and cooled diced potatoes.
Such a great idea- I just meal prepped a batch of this salad and it is sensational. You won’t even know the cottage cheese is there.