A creamy, tangy egg salad gets a lighter, protein-packed twist when you fold in cottage cheese. This version keeps the classic flavors—rich egg, zesty mustard, and a touch of mayo—while adding a silky texture and extra protein from the cottage cheese. It tastes fresh, slightly tangy, and pleasantly creamy with little bites of celery if you add them. If you enjoy cottage-cheese-based sides, try this cottage cheese salad for more inspiration.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 12 minutes (to hard-boil eggs if not already cooked)
- Total Time: 22 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (1/4 of recipe)
- Calories per serving: 220 kcal
- Protein: 13 g
- Carbohydrates: 3 g
- Fat: 16 g
- Fiber: 0.5 g
- Sugar: 2 g
- Sodium: 400 mg
Why Make This Egg Salad with Cottage Cheese
This egg salad is quick, satisfying, and higher in protein than traditional versions. The cottage cheese adds a light creaminess and a slightly tangy note that pairs well with Dijon mustard. The texture is smooth with small curd pockets that give a pleasant mouthfeel. It’s great for weekday lunches, picnic spreads, or a simple snack. You get familiar, comforting egg flavor with fewer calories and more protein per bite.
How to Make Egg Salad with Cottage Cheese
This recipe is straightforward and forgiving. You can make it in minutes if you have hard-boiled eggs ready. The key steps are preparing the eggs, folding them gently into the cottage cheese and mayonnaise, and seasoning for balance. Small adjustments—draining the cottage cheese slightly, mashing a few egg yolks—help you control texture from chunky to creamy.
Ingredients:
- 4 hard-boiled eggs
- 1 cup cottage cheese
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Chopped green onions (optional)
- Celery, diced (optional)
Directions:
Step 1: Preparation
Peel and chop the hard-boiled eggs into bite-sized pieces. If you prefer a creamier salad, reserve one yolk to mash and mix later. Dice the celery and chop green onions if using.
Step 2: Mixing
In a mixing bowl, combine the chopped eggs, cottage cheese, mayonnaise, and Dijon mustard. Add the mashed yolk here if you want extra creaminess.
Step 3: Cooking
There’s no additional cooking needed. Stir gently until all ingredients are well combined and the texture is even. Taste and adjust seasoning.
Step 4: Finishing
Season with salt and pepper to taste. If using, fold in chopped green onions and diced celery. Chill for 15–30 minutes for flavors to meld, then serve on bread, as a sandwich, or on a bed of lettuce.
How to Serve Egg Salad with Cottage Cheese
- Serve on toasted whole-grain bread for a hearty sandwich.
- Spoon over mixed greens for a light lunch.
- Use as a dip for crackers, cucumber rounds, or endive leaves at a party.
- Pack in a lunchbox with sliced tomatoes and pickles on the side. The tangy mustard and cottage cheese brighten the flavors and pair well with crisp, fresh vegetables.
How to Store Egg Salad with Cottage Cheese
- Refrigerate in an airtight container for 3–4 days.
- Keep chilled and do not leave out at room temperature for more than 2 hours.
- Do not freeze mayonnaise- or cottage-cheese-based egg salad—texture will suffer when thawed.
- If the salad becomes watery after sitting, stir and drain a little liquid or add a spoonful of mayonnaise or mashed yolk to bring back creaminess.
Expert Tips for Perfect Egg Salad with Cottage Cheese
- Use small-curd cottage cheese for a smoother texture; drain on paper towels for a firmer salad.
- For extra creaminess, mash one or two yolks into the mixture.
- Season gradually: cottage cheese can be salty, so add salt last and taste.
- Chill for at least 15 minutes before serving—flavors develop and meld.
- If you like a tangier bite, add a splash of lemon juice or a teaspoon of vinegar.
- For prettier presentation, reserve a few chopped green onions or celery pieces to sprinkle on top.
Delicious Variations
- Greek yogurt swap: Replace mayonnaise with plain Greek yogurt for tang and fewer calories.
- Avocado boost: Mash half an avocado into the mix for silky texture and healthy fats.
- Curry egg salad: Add 1 teaspoon curry powder and a pinch of turmeric for warm spice.
- Dill and capers: Add chopped fresh dill and a tablespoon of capers for a briny, herby twist.
- Bacon & chive: Fold in crispy bacon bits and chopped chives for smoky flavor.
- Low-sodium: Use low-sodium cottage cheese and reduced-fat mayo to lower salt and fat.
Frequently Asked Questions
Q: Can I use low-fat cottage cheese and low-fat mayo?
A: Yes. Low-fat cottage cheese and mayo lower calories but may thin the texture. Drain the cottage cheese well and consider mashing an extra yolk to thicken.
Q: How long do hard-boiled eggs last in egg salad?
A: In the salad, hard-boiled eggs are safe refrigerated for 3–4 days. Keep the container sealed and cold.
Q: Can I prepare this ahead for a party?
A: Yes—make it the day before and chill. Add crunchy toppings (celery, green onions) right before serving to keep them crisp.
Q: My salad is watery after chilling. How do I fix it?
A: Drain excess liquid from the cottage cheese or spoon out watery parts, then stir in a bit more mashed yolk or a small extra spoonful of mayo to restore creaminess.
Q: Is it safe to use cottage cheese with eggs for those with food allergies?
A: Cottage cheese contains dairy; eggs are a common allergen. This recipe is not suitable for people with milk or egg allergies. For dairy-free options, use mashed silken tofu or a dairy-free yogurt alternative.
Q: Can I freeze egg salad with cottage cheese?
A: Freezing is not recommended. Cottage cheese and mayonnaise separate and become grainy when frozen and thawed.
Q: How do I get perfectly hard-boiled eggs for this recipe?
A: Place eggs in a single layer in a pot, cover with cold water, bring to a gentle boil, then remove from heat and cover. Let sit 9–12 minutes depending on size, then transfer to ice water to stop cooking and make peeling easier.
Conclusion
This Egg Salad with Cottage Cheese is a simple, protein-rich twist on a classic. It’s creamy, tangy, and easy to adapt—perfect for quick lunches, picnics, or a light dinner. For another high-protein take on a cottage-cheese-based egg salad, check out Cottage Cheese Egg Salad (High Protein) – The Balanced Nutritionist. Enjoy making it—start simple, taste as you go, and tweak to your favorite texture and flavor.
Print
Egg Salad with Cottage Cheese
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, tangy egg salad with a protein-packed twist from cottage cheese. Fresh flavors with a hint of mustard, perfect for lunch or snacks.
Ingredients
- 4 hard-boiled eggs
- 1 cup cottage cheese
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Chopped green onions (optional)
- Celery, diced (optional)
Instructions
- Peel and chop the hard-boiled eggs into bite-sized pieces. If you prefer a creamier salad, reserve one yolk to mash and mix later. Dice the celery and chop green onions if using.
- In a mixing bowl, combine the chopped eggs, cottage cheese, mayonnaise, and Dijon mustard. Add the mashed yolk here if you want extra creaminess.
- Stir gently until all ingredients are well combined and the texture is even. Taste and adjust seasoning.
- Season with salt and pepper to taste. If using, fold in chopped green onions and diced celery. Chill for 15–30 minutes for flavors to meld, then serve on bread, as a sandwich, or on a bed of lettuce.
Notes
Great for weekday lunches and picnics. Serve on whole-grain bread or over mixed greens.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 13g
- Cholesterol: 370mg
