Cottage Cheese Egg Salad A creamy, protein-packed twist on the classic egg salad, this recipe combines hard-boiled eggs with cottage cheese, scallions, and a touch of Dijon mustard for a nutritious and satisfying meal. Perfect for lunch, a quick snack, or a light dinner, this egg salad is as delicious as it is easy to prepare.
Why You’ll Love This Recipe
It’s packed with protein, making it a filling and nutritious option.
The cottage cheese adds creaminess without the need for heavy mayonnaise.
It’s versatile—enjoy it as a sandwich filling, on crackers, or over fresh greens.
Ready in just 25 minutes with simple, pantry-friendly ingredients.
Perfect for meal prep or as a quick dish for unexpected guests.
Ingredients
6 large eggs
1 cup cottage cheese (full-fat or reduced-fat)
2 tablespoons mayonnaise (optional, for added creaminess)
1 teaspoon Dijon mustard
2 scallions (spring onions), finely chopped
Salt and freshly ground black pepper, to taste
Red pepper flakes or sweet paprika, for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from heat, and let the eggs sit for 7–8 minutes.
Cool and Peel: Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for about 2 minutes, then peel the eggs.
Prepare the Eggs: Cut each egg in half lengthwise. Remove the yolks from 4 of the eggs and place them in a bowl. Finely chop the remaining egg whites and the 2 whole eggs. Set aside.
Make the Dressing: Mash the reserved egg yolks with 2 tablespoons of cottage cheese, mayonnaise (if using), and Dijon mustard until smooth.
Combine Ingredients: In a large bowl, combine the chopped eggs, remaining cottage cheese, scallions, and the yolk mixture. Season with salt and pepper to taste. Mix until well combined.
Serve: Garnish with red pepper flakes or sweet paprika if desired. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Variations
Add Crunch: Mix in chopped celery or diced bell peppers for extra texture.
Herbal Boost: Add fresh dill, parsley, or chives for a pop of flavor.
Spicy Kick: Incorporate finely diced jalapeños or a dash of hot sauce.
Avocado Twist: Swap the mayonnaise for mashed avocado for a creamy, healthy alternative.
Low-Carb Option: Serve in lettuce wraps or as a topping for cucumber slices.
Storage/Reheating
Storage: Store the egg salad in an airtight container in the refrigerator for up to 3 days.
Reheating: This dish is best served cold, so reheating is not necessary. If you prefer it at room temperature, let it sit out for 15–20 minutes before serving.
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FAQs
How do I prevent the eggs from cracking during boiling?
To avoid cracks, use room-temperature eggs and gently lower them into the water using a spoon.
Can I make this egg salad ahead of time?
Yes, this recipe is great for meal prep! Prepare it up to 2 days in advance and store it in the refrigerator.
What’s the best type of cottage cheese to use?
Full-fat cottage cheese adds the most creaminess, but reduced-fat works well if you’re looking for a lighter option.
Can I omit the mayonnaise?
Absolutely! The cottage cheese provides plenty of creaminess, so the mayonnaise is optional.
Is this recipe gluten-free?
Yes, the egg salad is naturally gluten-free. Just ensure that any accompaniments, like crackers or bread, are gluten-free if needed.
Conclusion
This Cottage Cheese Egg Salad is a creamy, protein-rich, and versatile dish that’s perfect for any occasion. Whether served as a quick lunch or a party appetizer, its rich flavors and satisfying texture will make it a new favorite. Give it a try and enjoy a healthier take on a classic recipe.
📖 Recipe:
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Cottage Cheese Egg Salad
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A protein-packed twist on the classic egg salad! This Cottage Cheese Egg Salad recipe is creamy, flavorful, and nutritious. Perfect for sandwiches, crackers, or as a salad topping, this dish is a healthy, gluten-free option ready in just 25 minutes.
Ingredients
6 large eggs
1 cup cottage cheese (full-fat or reduced-fat)
2 tablespoons mayonnaise (optional)
1 teaspoon Dijon mustard
2 scallions, finely chopped
Salt and freshly ground black pepper, to taste
Red pepper flakes or sweet paprika (optional, for garnish)
Instructions
- Boil the Eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Cover, remove from heat, and let sit for 7–8 minutes.
- Cool and Peel: Drain water and transfer eggs to an ice water bath. Cool for 2 minutes, then peel.
- Prepare the Eggs: Halve eggs lengthwise. Mash the yolks from 4 eggs with 2 tablespoons of cottage cheese, mayonnaise (if using), and Dijon mustard until smooth. Chop remaining egg whites and whole eggs.
- Mix Ingredients: Combine chopped eggs, remaining cottage cheese, scallions, and yolk mixture in a bowl. Season with salt and pepper, and mix well.
- Serve: Garnish with red pepper flakes or paprika. Serve immediately or refrigerate for 30 minutes to meld flavors.
Notes
Add chopped celery or bell peppers for extra crunch.
Fresh dill or parsley can enhance the flavor.
Swap mayonnaise for mashed avocado for a healthy alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: Approximately 150 kcal per serving
