This Cottage Cheese Egg Salad is a lightened-up twist on the classic recipe, swapping most of the mayo for tangy cottage cheese. It’s creamy, flavorful, and packed with protein—perfect for breakfast, lunch, brunch, or even a quick snack.
Whether you’re looking for a healthier egg salad or just something new to try, this simple dish is sure to become a favorite. Plus, it’s ready in minutes—especially if you prep your hard-boiled eggs ahead of time.
🥚 Tip: See also our Cottage Cheese Egg Muffins for another high-protein breakfast idea!
Why You’ll Love It
- Healthier alternative: Less fat and fewer calories than traditional egg salad
- Protein-packed: Keeps you full and energized
- Quick & easy: Ready in about 15 minutes
- Versatile: Serve it on toast, in a wrap, with crackers, or as-is!
Cottage Cheese Egg Salad vs Traditional Egg Salad
Classic egg salad often relies on a lot of mayonnaise, which adds richness but also fat and calories. This version uses creamy cottage cheese for a lighter, tangier base—while still keeping the satisfying texture and taste.
Nutritional Comparison (per 100g):
- Traditional Egg Salad: 250–320 calories
- Cottage Cheese Egg Salad: Approx. 160 calories
You still get the creamy comfort you crave—just with a healthier profile!
Ingredients
- 6 large eggs (or 7 medium)
- ⅔ cup (140g) cottage cheese – Full-fat or low-fat; use yogurt to loosen if needed
- 5–6 tbsp scallions – Finely chopped (or substitute chives)
- 2 tbsp mayonnaise – Optional for added depth
- 1½ tsp Dijon mustard
- ⅓ tsp red pepper flakes – Or use paprika/cayenne
- Salt & pepper – To taste
How to Make Cottage Cheese Egg Salad
- Boil the Eggs
Place eggs in a pot with cold water. Cover, bring to a boil, then turn off the heat and let sit (covered) for 7–8 minutes. - Cool & Peel
Drain and transfer the eggs to an ice water bath for 2 minutes to cool. Peel and pat dry. - Chop the Eggs
Cut each egg in half. Remove the yolks from 4 eggs and place in a bowl. Chop the 2 remaining whole eggs and the egg whites from the others. Set aside. - Make the Dressing
Mash the egg yolks with 2 tablespoons of the cottage cheese, mayo, and mustard until thick and creamy. - Assemble
In a large mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, creamy yolk dressing, red pepper flakes, salt, and pepper. Stir until well mixed. Refrigerate for 30 minutes before serving, if possible.
Serving Suggestions
This salad is super versatile! Serve it:
- On sourdough, rye, pumpernickel, or white toast
- In a sandwich or wrap
- Over lettuce or with crackers
- Alongside avocado toast or veggie sticks
Optional Add-Ins
Make it your own by mixing in:
- Protein: Smoked salmon, mackerel, or diced ham
- Crunch: Chopped pickles, celery, cucumber, or red pepper
- Zing: A splash of lemon juice or a bit of horseradish
- Herbs: Fresh dill, chives, or parsley
- Creaminess: Mashed avocado
- Garnish: Microgreens or sliced radishes
Expert Tips
- Boil eggs in advance: Store them (unpeeled) in the fridge for up to 3 days.
- Adjust for texture: If your cottage cheese is too runny, mash it with a fork to thicken before mixing.
- Chill before serving: Resting for 30 minutes helps the flavors meld and creates the best texture.
- Storage: Keep refrigerated and covered for up to 2 days. Not freezer-friendly.
Nutrition (per serving)
- Calories: 181
- Protein: 13g
- Carbs: 3g
- Fat: 13g
- Cholesterol: 254mg
- Sodium: 467mg
This Cottage Cheese Egg Salad is a healthy twist on a classic dish that doesn’t skimp on flavor or texture. Try it once, and it might just become your new go-to!