Cottage Cheese Egg Salad
Simple, high protein, and mayo-free. This healthy cottage cheese egg salad is the perfect easy recipe for a tasty and light lunch.
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This cottage cheese egg salad is creamy, tasty, and surprisingly high in protein. It’s a simple, healthy lunch that feels like comfort food but leaves you feeling satisfied and energized.
You’ll mix everything in one bowl, no blending or fancy tools required. Whether you spread it on toast, pack it in a sandwich, or scoop it up with crackers, this no mayo egg salad is one you’ll want to keep in your lunch rotation.
Why you’ll love cottage cheese egg salad
- Skip the mayo, keep the creaminess. Cottage cheese adds rich texture and savory flavor, so you get that classic egg salad feel without the heaviness.
- Pack in more protein. Swapping in cottage cheese boosts the protein by 14 grams per batch, so your lunch keeps you full and satisfied.
- Mix it all in one bowl. No need to blend the cottage cheese — just stir everything together for a smooth, creamy egg salad with less mess.
Ingredient notes
Scroll down to the recipe card for the full ingredients list and detailed recipe.
- Hard-boiled eggs: These form the base of the egg salad, and the yolks add a rich flavor. I like using omega-3 eggs for their added nutrition and vibrant color.
- Cottage cheese: This high-protein swap for mayo brings a creamy texture that’s surprisingly light. No need to blend — just stir it in for a smooth result.
- Red onion: Chop it extra fine so it mixes in easily without overpowering the texture.
- Chives: Fresh chives bring a mild, oniony brightness that ties everything together.
- Dijon mustard: Adds a tangy kick that balances the richness of the eggs and cottage cheese.
- Lemon juice: Fresh lemon adds brightness, but bottled works in a pinch.
- Seasonings: A mix of salt, paprika, and black pepper gives this egg salad just the right amount of flavor.
How to cook the perfect hard-boiled eggs
I like a 10-minute boiled egg for egg salad because the yolks stay slightly jammy for a rich and creamy result. Here’s how I make them:
- Fill a pot with water and bring to a boil.
- Gently add your eggs.
- Cook uncovered for 10-minutes.
- Immediately transfer eggs to an ice bath for 3-minutes.
- Remove eggs from ice bath and peel immediately.
The timing is important for easy peeling — so have your timer ready!
How to make cottage cheese egg salad
Step 1: Add ingredients to a mixing bowl.
Step 2: Mix and mash until you have your desired texture.
How to serve
This cottage cheese egg salad makes the perfect protein-packed lunch or snack.
- Dip — with crackers, pita, or sliced vegetables
- Spread — on toast, english muffins, rye crisps, or rice cakes
- Filling — in a sandwich, wrap, or pita pocket
- Topper — for greens, grain bowls, and lettuce wraps
Dietitian tip: Serve your high-protein egg salad with 1-2 slices of whole grain bread for extra fiber and satiating carbs.
Extra mix-ins
- Fresh dill
- Fresh parsley
- Chopped jalapeno
- Chopped dill pickles
- Sliced tomatoes
- Celery
- Capers
- Avocado
- Microgreens
How to store
- Fridge: It will stay good in the fridge for up to 3 days.
- Freezer: I do not recommend freezing this recipe.
- Store egg salad separately from bread, crackers, or greens — add right before serving.
Top tips
- Adjust the texture. You can make this cottage cheese egg salad as chunky or as smooth as you like. Just keep mixing and mashing until you have your desired consistency.
- Use high quality eggs. Good eggs have the best flavor and a brighter yolk.
Common questions
You won’t notice the texture of the cottage cheese in the final egg salad. But if you’re nervous, feel free to blend your cottage cheese before adding to the egg salad for a completely smooth texture.
This recipe makes two generous servings of cottage cheese egg salad. But feel free to adjust to your appetite and nutritional needs.
Use low-fat for more protein, or full-fat for more fat and a creamier texture. It’s totally up to you and what you prefer. They both work great.
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Cottage Cheese Egg Salad
Ingredients
- 5 large hard-boiled eggs, chopped
- ½ cup cottage cheese
- 3 Tbsp finely diced red onion
- 1 Tbsp chopped chives
- 2 tsp dijon mustard
- 1 tsp freshly squeezed lemon juice
- ¼ tsp salt
- ⅛ tsp paprika
- black pepper to taste
Equipment
Instructions
- Add ingredients to a mixing bowl.
- Mix until your egg salad is combined but still slightly textured. Taste, and adjust salt or lemon juice as desired. Enjoy!
Notes
- Use 10-minute boiled eggs for the best texture.
- Keep mixing and mashing for a creamier egg salad. The longer you mix, the smoother it will be.
I have been eating this on repeat for a super easy, high protein lunch. So good!