Creamy, protein-packed, and perfect for a quick and healthy lunch or snack, this Simple Cottage Cheese Egg Salad takes a lighter approach by using cottage cheese instead of traditional mayo. It’s rich in flavor, satisfying, and comes together in just a few minutes.
Why I Love This Recipe
I love how simple and nutritious this cottage cheese egg salad is. The cottage cheese adds extra protein while keeping the dish light and creamy. The touch of Dijon mustard and fresh chives gives it a subtle kick, making every bite delicious. It’s a great meal-prep option, and I can enjoy it on its own, as a sandwich, or with crackers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large eggs, hard-boiled and peeled
1/2 cup cottage cheese
2 tablespoons plain Greek yogurt (optional, for extra creaminess)
1 teaspoon Dijon mustard
1 tablespoon fresh chives, finely chopped (plus extra for garnish)
1/4 teaspoon garlic powder
Salt and pepper to taste
Optional: a pinch of paprika for garnish
Directions
Chop the hard-boiled eggs into small pieces and place them in a medium-sized bowl.
Add the cottage cheese, Greek yogurt (if using), and Dijon mustard.
Sprinkle in the garlic powder, salt, and pepper. Add the chopped chives.
Gently mix everything together until well combined. Adjust seasoning to taste.
Serve chilled, garnished with a pinch of paprika and extra chives if desired. Enjoy on its own, with crackers, or as a sandwich filling.
Servings and Timing
Servings: 2
Prep Time: 10 minutes
Cooking Time: 10 minutes (for hard-boiled eggs)
Total Time: 20 minutes
Calories per serving: 120 kcal
Variations
Avocado Twist: Mash in half an avocado for extra creaminess and healthy fats.
Crunchy Addition: Add diced celery or cucumbers for a refreshing crunch.
Spicy Version: Stir in a dash of hot sauce or a pinch of cayenne pepper.
Herb Boost: Swap chives for fresh dill or parsley for a different flavor profile.
Low-Carb Wrap: Serve it in lettuce cups for a keto-friendly option.
Storage/Reheating
I store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. Since it’s best served cold, there’s no need to reheat it. I give it a quick stir before eating to make sure the flavors are well mixed.
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FAQs
How can I make this egg salad dairy-free?
I replace the cottage cheese and Greek yogurt with mashed avocado or a dairy-free yogurt alternative.
Can I use store-bought hard-boiled eggs?
Yes, pre-cooked eggs work perfectly if I want to save time.
What’s the best way to serve this egg salad?
I enjoy it on toast, in a sandwich, with crackers, or even inside a lettuce wrap.
How do I make the egg salad creamier?
I add an extra tablespoon of Greek yogurt or a drizzle of olive oil for a richer texture.
Can I make this egg salad ahead of time?
Yes, it keeps well in the fridge for a few days, making it a great meal-prep option.
Conclusion
This simple cottage cheese egg salad is a fresh and healthy take on the classic recipe. It’s easy to make, packed with protein, and incredibly versatile. Whether I eat it on its own, in a sandwich, or as a dip, it’s always a satisfying meal.
📖 Recipe:
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Simple Cottage Cheese Egg Salad
- Total Time: 20 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
This Simple Cottage Cheese Egg Salad is a creamy, protein-packed twist on the classic egg salad. Using cottage cheese instead of mayo, it’s lighter, healthier, and just as delicious. Perfect for a quick lunch, snack, or meal prep, this easy recipe comes together in minutes!
Ingredients
4 large eggs, hard-boiled and peeled
½ cup cottage cheese
2 tbsp plain Greek yogurt (optional, for extra creaminess)
1 tsp Dijon mustard
1 tbsp fresh chives, finely chopped (plus extra for garnish)
¼ tsp garlic powder
Salt and pepper to taste
Optional: A pinch of paprika for garnish
Instructions
- Chop the hard-boiled eggs into small pieces and place them in a medium bowl.
- Add the cottage cheese, Greek yogurt (if using), and Dijon mustard.
- Season with garlic powder, salt, and pepper. Stir in the chopped chives.
- Mix gently until well combined. Adjust seasoning if needed.
- Serve chilled, garnished with paprika and extra chives. Enjoy on its own, with crackers, or as a sandwich filling.
Notes
For extra creaminess, add an extra tablespoon of Greek yogurt or a drizzle of olive oil.
To make it dairy-free, swap cottage cheese and yogurt for mashed avocado or a dairy-free alternative.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for hard-boiled eggs)
- Category: Salad, Lunch, Snack
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 servings
- Calories: Approximately 222 kcal per serving
