Simple Cottage Cheese Egg Salad

This cottage cheese egg salad is a healthier, protein-packed twist on the classic. Light, creamy, and flavorful, it’s an excellent choice for breakfast, lunch, brunch, or a satisfying snack. The combination of cottage cheese and Dijon mustard adds richness without excess fat, making it a great alternative to traditional egg salad.

Why You’ll Love This Recipe

• High in Protein & Low in Fat – Cottage cheese provides a creamy texture with added nutrition.
• Quick & Easy – Ready in just 16 minutes.
• Versatile – Perfect as a sandwich filling, a topping for toast, or a dip for crackers.
• Meal-Prep Friendly – Can be made ahead for a convenient meal or snack.

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Ingredients & Step-By-Step Directions

Essential Ingredients

• ⅔ cup cottage cheese (thick and creamy preferred, see Notes)
• 6 large eggs
• 5–6 tablespoons scallions (finely chopped)
• 2 tablespoons mayonnaise
• 1½ teaspoons Dijon mustard (or to taste)
• ⅓ teaspoon fine sea salt
• ⅓ teaspoon black pepper (to taste)
• ⅓ teaspoon red pepper flakes (optional)

Step-By-Step Instructions

1. Boil the Eggs

• Place eggs in a small pot and cover with water.
• Bring to a boil over medium heat.
• Once boiling, turn off the heat and cover the pot.
• Let the eggs sit in the hot water for 7–8 minutes.

2. Cool the Eggs

• Drain the hot water and immediately transfer the eggs into a bowl of ice-cold water.
• Let them sit for 2 minutes to stop the cooking process.
• Peel the eggs once cooled and pat them dry.

3. Chop the Eggs

• Cut each egg in half lengthwise.
• Remove the yolks from 4 eggs and place them in a small bowl.
• Finely chop the 2 whole eggs and the 4 egg whites from the halved eggs. Set aside.

4. Make the Creamy Dressing

• Mash the 4 egg yolks with 2 tablespoons cottage cheese, mayonnaise, and Dijon mustard in a bowl.
• Mix until the dressing is thick and creamy. It does not need to be completely smooth.

5. Assemble the Egg Salad

• In a large mixing bowl, combine the chopped eggs, remaining cottage cheese, scallions, and creamy dressing.
• Add salt, black pepper, and most of the red pepper flakes.
• Mix well until everything is fully incorporated. Adjust seasoning as needed.

6. Chill & Serve

• Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

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Notes & Tips

• Use Thick Cottage Cheese – If the cottage cheese is too runny, mash it slightly with a fork before adding it to prevent a watery salad.
• Prep Ahead – Boil the eggs up to three days in advance and store them unpeeled in the refrigerator.
• Storage – Keep the egg salad covered and refrigerated for up to two days. Stir before serving if any liquid separates.
• Not Freezer-Friendly – The texture of eggs and cottage cheese changes when frozen, so this recipe is best enjoyed fresh.

How to Serve Cottage Cheese Egg Salad

1. On Whole-Grain Toast

A simple yet delicious way to enjoy this egg salad is by spreading it over a slice of whole-grain toast. The crispiness of the bread pairs well with the creamy texture of the salad.

2. Stuffed in a Pita

For a more filling meal, stuff the egg salad into a whole-wheat pita pocket. Add some leafy greens, tomatoes, or cucumbers for extra crunch and freshness.

3. Over a Bed of Greens

For a lighter option, serve the egg salad over a bowl of fresh mixed greens. Drizzle with olive oil or a light vinaigrette for added flavor.

4. With Crackers or Rice Cakes

Spoon the egg salad onto whole-grain crackers or rice cakes for a quick and healthy snack. This option works well for meal prep and easy snacking throughout the day.

5. In a Lettuce Wrap

For a low-carb alternative, use large lettuce leaves, such as romaine or butter lettuce, as a wrap. This keeps the dish light while still providing a satisfying crunch.

6. As a Sandwich Filling

Layer the egg salad between slices of whole-wheat or sourdough bread with additional toppings like avocado, sprouts, or sliced cucumbers for extra texture and nutrients.

7. Topped on Baked Sweet Potatoes

For a slightly sweet and savory combination, serve a scoop of egg salad over a baked sweet potato. The creamy texture of the egg salad complements the soft and naturally sweet potato.

8. Rolled in a Tortilla Wrap

Use a whole-wheat or spinach tortilla to create a wrap. Add some sliced veggies like bell peppers or shredded carrots for extra crunch.

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Side Dish Pairings (8 Best Options)

1. Avocado Slices

The creaminess of avocado pairs well with the tangy and savory flavors of the egg salad while adding healthy fats.

2. Fresh Cucumber Salad

A light cucumber salad with vinegar, olive oil, and herbs offers a refreshing contrast to the richness of the egg salad.

3. Roasted Sweet Potatoes

The natural sweetness of roasted sweet potatoes balances out the tangy and creamy flavors of the salad.

4. Sautéed Spinach with Garlic

A simple side of sautéed spinach adds a boost of nutrition and pairs well with the flavors of the egg salad.

5. Tomato and Basil Salad

Fresh tomatoes with basil and a drizzle of olive oil make for a light and flavorful side that enhances the egg salad’s taste.

6. Whole-Wheat Crackers

For a crunchy contrast, serve the egg salad with whole-wheat crackers or crispbread.

7. Pickled Vegetables

Tangy pickled cucumbers, carrots, or beets provide a delicious acidic contrast to the creamy egg salad.

8. Quinoa or Brown Rice

For a more filling meal, serve the egg salad alongside a portion of quinoa or brown rice to add fiber and protein.

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Common Mistakes & How to Avoid Them

1. Using Watery Cottage Cheese

Some cottage cheese brands contain excess liquid, which can make the egg salad too runny. To avoid this, drain any excess liquid or mash the cottage cheese slightly before mixing it in.

2. Not Cooling the Eggs Properly

If eggs are not cooled quickly after boiling, they can become difficult to peel. Always transfer boiled eggs to an ice bath immediately to stop the cooking process and make peeling easier.

3. Skipping the Chill Time

Egg salad tastes best after sitting in the refrigerator for at least 30 minutes. This allows the flavors to meld and results in a better texture.

4. Overmixing the Salad

Stirring too much can break down the eggs and make the salad overly mushy. Gently fold the ingredients together to maintain a slightly chunky texture.

5. Using Too Much Mayo or Cottage Cheese

While cottage cheese and mayonnaise add creaminess, too much can make the salad too heavy or watery. Stick to the recommended amounts and adjust gradually.

6. Not Seasoning Properly

Egg salad needs the right balance of seasoning to enhance its flavor. Always taste and adjust salt, pepper, and mustard as needed.

7. Storing It Too Long

Egg salad is best consumed within two days. After that, the texture can change, and the flavors may become dull. Store it in an airtight container and always check for freshness before eating.

8. Not Experimenting with Variations

Adding fresh herbs like parsley, chives, or dill can enhance the flavor. Don’t be afraid to try new ingredients such as diced celery, bell peppers, or a dash of smoked paprika for extra depth.

Storage & Meal Prep Tips

1. How to Store Cottage Cheese Egg Salad

• Refrigeration: Store the egg salad in an airtight container in the refrigerator for up to two days.
• Separation Fix: If any liquid separates, stir the salad gently before serving to restore its creamy texture.
• Not Freezer-Friendly: Freezing is not recommended, as the texture of both eggs and cottage cheese changes after thawing, resulting in a watery and grainy consistency.

2. How to Keep It Fresh Longer

• Use thicker cottage cheese to prevent excess liquid from making the salad watery.
• Store in a glass or airtight plastic container to maintain freshness.
• Add fresh herbs or mix-ins just before serving rather than storing them in the salad.

3. Best Way to Meal Prep This Recipe

• Boil the Eggs in Advance: Hard-boiled eggs can be stored unpeeled in the refrigerator for up to 3 days. Peel them just before making the salad.
• Chop Ingredients Ahead: Scallions and other mix-ins can be pre-chopped and stored separately in airtight containers.
• Prepare a Double Batch: If you plan to eat the salad over a couple of days, make a larger portion but store it in separate containers to keep it fresh.

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Expert Tips for the Best Egg Salad

1. Use Fresh Eggs for Easy Peeling

Older eggs tend to be harder to peel after boiling. For best results, use eggs that are no more than a week old.

2. Adjust Seasonings to Taste

The balance of Dijon mustard, black pepper, and salt can be adjusted based on personal preference. Start with the recommended amounts and add more if needed.

3. Keep the Texture Balanced

For the best consistency, finely chop the egg whites while keeping the yolks slightly creamy. If you prefer a chunkier salad, avoid over-mixing.

4. Add Extra Flavor with Herbs & Spices

Enhance the taste by adding:

• Fresh parsley, chives, or dill for a pop of freshness.
• A dash of smoked paprika for a subtle smoky flavor.
• A squeeze of lemon juice for extra brightness.

5. Include Crunchy Additions

For more texture, mix in finely diced celery, bell peppers, or radishes. These ingredients add a slight crunch without overpowering the dish.

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FAQs: Answering Your Questions

1. Can I make this egg salad without mayonnaise?

Yes. You can substitute the mayonnaise with Greek yogurt, mashed avocado, or extra cottage cheese for a lighter version.

2. Is cottage cheese a good substitute for mayo in egg salad?

Absolutely. Cottage cheese provides a creamy texture and additional protein while keeping the salad lower in fat compared to traditional mayo-based versions.

3. How do I prevent my egg salad from becoming too watery?

To avoid excess liquid:

• Use thick, creamy cottage cheese rather than a runny variety.
• Drain any liquid from the cottage cheese before mixing it in.
• Refrigerate for at least 30 minutes to allow the salad to firm up.

4. Can I use Greek yogurt instead of cottage cheese?

Yes. Greek yogurt can be a good alternative, but it will create a smoother texture and a slightly tangier taste. If you prefer a chunkier, more traditional egg salad, cottage cheese is the better option.

5. How do I make this recipe dairy-free?

To make it dairy-free, substitute the cottage cheese with mashed avocado or dairy-free yogurt. These alternatives will maintain the creaminess while keeping the dish lactose-free.

6. What other mix-ins can I add?

This egg salad is versatile and pairs well with various mix-ins, including:

• Chopped pickles or capers for extra tang.
• Diced celery or bell peppers for crunch.
• A small amount of hot sauce or cayenne pepper for heat.
• Chopped bacon for added smokiness (if not following a vegetarian diet).

7. Can I eat this egg salad warm?

While traditionally served chilled, you can enjoy it slightly warm if desired. However, it tastes best when allowed to rest in the refrigerator for at least 30 minutes.

8. What bread works best for an egg salad sandwich?

For the best texture and flavor, try serving it on:

• Whole wheat or sourdough bread for a hearty option.
• Rye bread for a slightly tangy contrast.
• A croissant or brioche bun for a softer, buttery texture.

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Final Thoughts

This cottage cheese egg salad is a light, protein-rich alternative to traditional egg salad. With its creamy consistency, balanced seasoning, and customizable ingredients, it’s a versatile dish perfect for breakfast, lunch, or a quick snack. Whether you enjoy it on toast, in a sandwich, or as a dip, this recipe offers a satisfying and nutritious option for any meal.

If you’re looking for a healthier egg salad with plenty of protein and flavor, this version is an excellent choice. Try experimenting with different herbs, spices, and mix-ins to make it your own.