Cottage Cheese Egg Salad

Egg salad is already a classic, but have you ever tried adding cottage cheese? It takes the creaminess to the next level while adding extra protein and a slight tang that makes each bite even more delicious. Whether you’re looking for a quick lunch, a high-protein snack, or an easy meal prep option, this cottage cheese egg salad is a game-changer.

This recipe is simple, yet full of flavor. The eggs give it a rich and satisfying taste, while the cottage cheese makes it creamy without needing loads of mayo. A little mustard and seasoning bring everything together, making it perfect for sandwiches, wraps, or even scooped onto crackers.

With spring around the corner, this is a great way to use up extra eggs from Easter or just enjoy a fresh, light meal that doesn’t take much effort. Plus, it’s kid-friendly, budget-friendly, and takes just minutes to make!

Why You’ll Love It

• High in Protein – Both eggs and cottage cheese are packed with protein, keeping you full longer.
• Super Creamy & Delicious – Cottage cheese adds a rich texture without making it heavy.
• Quick & Easy – Just mix everything together, and it’s ready to eat in minutes.
• Versatile – Enjoy it on toast, in a sandwich, wrapped in lettuce, or on its own.
• Healthy & Light – Compared to traditional egg salad, this version is lower in fat and higher in nutrients.

Ingredients

For the Egg Salad

• 6 large eggs, hard-boiled and chopped
• ½ cup cottage cheese
• 2 tablespoons mayonnaise (optional for extra creaminess)
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder (optional)
• 1 tablespoon fresh chives or green onions, chopped
• ½ teaspoon paprika (for garnish, optional)

For Serving (Optional)

• Bread slices (whole wheat, sourdough, or your favorite)
• Lettuce leaves
• Crackers for dipping

This easy and delicious cottage cheese egg salad is perfect for a simple, healthy meal. Try it today and see just how tasty and satisfying it can be!

Kitchen Tools Needed

You don’t need much to make this recipe, which is why it’s such a great go-to meal. Here’s what you’ll need:

• Medium pot – For boiling the eggs.
• Mixing bowl – To combine all the ingredients.
• Knife and cutting board – For chopping the eggs and herbs.
• Fork or potato masher – To mash the eggs to your desired texture.
• Measuring spoons – To get the right balance of flavors.
• Spoon or spatula – For mixing everything together.

Instructions

1. Boil the Eggs – Place the eggs in a medium pot and cover them with water. Bring to a boil, then turn off the heat and let them sit for about 10-12 minutes. Drain and transfer them to an ice bath to cool for a few minutes.
2. Peel and Chop – Once the eggs are cool, peel the shells off and chop them into small pieces. If you prefer a smoother texture, you can mash them with a fork.
3. Mix the Ingredients – In a mixing bowl, combine the chopped eggs, cottage cheese, mayonnaise (if using), mustard, salt, pepper, and garlic powder. Stir until well combined.
4. Add Fresh Herbs – Stir in the chopped chives or green onions for extra flavor.
5. Serve and Enjoy – Sprinkle with paprika for a touch of color and serve however you like—on toast, in a sandwich, with lettuce, or on crackers.

Tips and Tricks for Success

• Use Fresh Eggs – Fresh eggs are easier to peel after boiling. If your eggs are older, add a teaspoon of baking soda to the boiling water to help the shells come off easier.
• Adjust the Texture – If you like a chunkier salad, chop the eggs into larger pieces. If you prefer a smoother texture, mash them well before mixing.
• Customize the Flavor – Add a little lemon juice for brightness, a pinch of cayenne for spice, or even some diced pickles for extra crunch.
• Make It Ahead – This egg salad can be stored in the fridge for up to 3 days. Just give it a good stir before serving.
• Pair It Right – Serve it on whole-grain toast for a hearty meal, or use crisp lettuce leaves for a low-carb option.

This cottage cheese egg salad is simple, creamy, and packed with protein, making it a perfect meal for any time of the day. Give it a try and see why it might just become your new favorite way to enjoy egg salad!

Ingredient Substitutions and Variations

• No Cottage Cheese? Swap it with Greek yogurt for a similar creamy texture with extra tang.
• Want It Dairy-Free? Use mashed avocado instead of cottage cheese for a rich, creamy texture.
• Extra Creaminess? Add an extra tablespoon of mayonnaise or sour cream.
• Different Flavor? Try adding a teaspoon of pickle relish, a squeeze of lemon juice, or a dash of hot sauce for a little kick.
• Crunchy Add-Ins – Mix in diced celery, red onion, or even chopped nuts for texture.
• Herb Options – Instead of chives, try parsley, dill, or basil for a fresh twist.

Serving Suggestions

• On Toast – Spread it over warm, crispy toast for a delicious open-faced sandwich.
• In a Sandwich – Layer it between slices of whole wheat or sourdough bread with lettuce and tomato.
• With Crackers – Scoop it onto whole-grain crackers for a high-protein snack.
• In a Wrap – Roll it into a tortilla with some fresh greens for a quick and easy wrap.
• Lettuce Cups – For a low-carb option, serve it in lettuce leaves for a fresh and crunchy bite.
• Stuffed Avocado – Scoop the egg salad into a halved avocado for a healthy, filling meal.

Storage and Reheating Instructions

• Refrigeration – Store the egg salad in an airtight container in the fridge for up to 3 days.
• Avoid Freezing – Egg salad doesn’t freeze well as it can become watery once thawed.
• Reheating? No need! This dish is best served cold or at room temperature. If it has been in the fridge for a while, let it sit out for a few minutes before eating.
• Refreshing Leftovers – If the salad looks a little dry after storing, mix in a spoonful of cottage cheese or mayo before serving.

FAQ

1. Can I make this recipe ahead of time?
Yes! This egg salad stores well in the fridge for up to three days. Just stir before serving.

2. Can I use egg whites only?
Definitely! If you want a lower-fat version, use just the egg whites and skip the yolks.

3. Is this recipe keto-friendly?
Yes! It’s low in carbs, especially if you serve it with lettuce wraps or on its own.

4. Can I add other proteins?
Sure! Some cooked, crumbled bacon or diced chicken would go great in this egg salad.

5. How do I make peeling eggs easier?
Using older eggs (at least a week old) and placing them in an ice bath after boiling helps make peeling easier.

This creamy, protein-packed cottage cheese egg salad is a great way to enjoy a classic dish with a nutritious twist. Try it out and enjoy a fresh, easy meal any time of the day!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!