Cottage Cheese Egg Salad is a high protein snack or lunch recipe that’s full of flavor. Made with hard boiled eggs, cottage cheese and plenty of fresh herbs, it’s easy to make ahead of time and enjoy throughout the week!
Cottage cheese egg salad is essentially high protein egg salad, and you know we’re all about meals that keep us fuller for longer. This is why I love cottage cheese.
Whether it’s cottage cheese chicken salad, a cottage cheese breakfast bowl, or even a cottage cheese pie, it’s incredibly versatile and automatically makes any meal higher in protein.
Why you’ll love this recipe!
- High-protein: The combination of eggs and cottage cheese makes for a healthy, high-protein meal!
- Make ahead: This egg salad can be prepped over the weekend and enjoyed throughout the week. It’s also easy to double the recipe if you prefer.
- Diet-friendly: Naturally vegetarian and gluten-free. Plus, it’s super creamy!
Ingredients
Eggs – The main ingredient! Use my instant pot boiled eggs as an easy way to prep them.
Cottage cheese – Full fat or low-fat cottage cheese work in this recipe, so use whatever you prefer.
Mayonnaise – Though cottage cheese is the main ingredient, adding a little bit of mayo gives this salad more of a classic feel. You don’t have to add it, but I prefer using a little bit.
Dijon mustard – A necessary ingredient in egg salad, and remember that a little bit goes a long way.
Fresh herbs – A mix of dill and chives provides the perfect flavor. I personally prefer chives over dill, so I used more chives, but feel free to increase the dill if you like your egg salad extra dill-y.
Red onion – Gives the salad a bite; without it, the flavor will be lacking. If you need a substitution, try shallot.
Lemon juice – Freshly squeezed lemon juice is the way to go!
Instructions
Step 1: Boil the eggs. Start by boiling the eggs either over the stove or in your instant pot. Immediately submerge them into an ice bath to stop the cooking process. Then, peel them and place the hard boiled eggs into a large bowl.
Step 2: Add remaining ingredients. To the bowl, add the cottage cheese, mayo, dijon, red onion, chives, dill, lemon juice, salt, and pepper.
Step 3: Mash. Use a fork or a potato masher to mash the ingredients together until the egg salad is at your desired texture. Enjoy!
Tips
- I’m truly unbothered by the texture of cottage cheese. However, if you’re not a fan, blend the cottage cheese in a small blender first so that it has a smooth consistency.
- Save time by using store-bought boiled eggs (no judgment here!)
My Pro Tip
Recipe Tip
Serve egg salad on bread and make a sandwich, on lettuce wraps for a low carb option, or eat it straight from the bowl with crackers or veggies.
Add-ins:
- Diced avocado
- Chopped cucumber
- Sliced grape tomatoes
- Chopped fresh parsley and/or green onions as the herbs
Storage
Refrigerator: Store egg salad in a sealed container in the fridge for up to 4 days.
More egg recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Add the remaining ingredients to the bowl with the eggs.
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Use a potato masher or a fork to mash the egg salad until it reaches your desired consistency. Taste, and add more salt and pepper as needed. Enjoy!
