Cottage Cheese Egg Salad Recipe
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Egg salad has always been my go-to, but I’m putting a little twist on the classic this time by adding cottage cheese. Not only does it make the salad extra creamy, but it’s also a sneaky way to boost the protein without overpowering that traditional egg salad flavor we all love.
This Cottage Cheese Egg Salad is incredibly versatile—perfect for crackers, a hearty sandwich, or even as a topping for a bed of greens. Whether you’re meal-prepping for the week or looking for a quick and satisfying lunch, this recipe will surely become a favorite.
If you’re into egg salad with bold flavors, check out my curried egg salad recipe—it’s another fun way to mix things up!
This is hands down my favorite way to meal prep! I use my trusty egg cooker—it’s a total game-changer because the eggs peel so effortlessly—then chop up a few veggies and eggs, and just like that, I’ve got the perfect afternoon snack.
For more meal-prep lunches, try my traditional chicken salad with grapes, this fun tuna salad with apples, or this classic tuna salad recipe.
Why you will love egg salad with cottage cheese
- It’s Packed with Protein—If you’re looking to add extra protein to your day, this is the perfect option!
- A Lighter Twist on a Classic – By swapping in cottage cheese, you get a lighter, creamier version of traditional egg salad. It’s just as flavorful but with less fat—win-win!
- Great for Meal Prep – This egg salad keeps well in the fridge, making it a go-to for meal prep. Make a batch ahead of time, and you’ve got an easy lunch or snacks ready to go for a few days.
- Budget Friendly – With basic ingredients like eggs, cottage cheese, and mayonnaise, it’s a budget-friendly recipe that tastes anything but plain.
Simple ingredients
Find the full list of ingredients in the recipe card below.
- Eggs – You’ll need to hard-boil the eggs. See directions below. If you want to make the salad with just egg whites, add 2 – 3 extra eggs.
- Cottage Cheese – I always buy small curd and I buy the 4% or full fat.
- Mayonnaise – This recipe doesn’t use very much mayo because the addition of cottage cheese makes the salad creamy. Substitute Greek yogurt for a lighter version.
- Dill – I used dried dill here, but fresh dill is great too.
- Relish – Either sweet or dill relish are both good options.
- Salt and Black Pepper
- Celery and Onion – Both give the salad some crunch. You can use white, yellow, or red onion. I’ve also substituted green onion and chives.
Ingredient add-in options:
- Lemon Juice – Brighten the egg salad with a squeeze of lemon.
- Fresh Herbs – When I have fresh parsley in the house, I like adding a tablespoon to the salad.
- Dijon Mustard – I’ll often add a teaspoon of mustard for a little extra flavor.
- Sliced Avocado – Add some to your sandwich if you have an avocado. Yum!
Recipe Tips
- Place your cooked eggs in an ice bath after boiling to make peeling a breeze.
- Chill the egg salad for at least 30 minutes before serving to let the flavors meld together.
- Be sure to pat the eggs dry after peeling to avoid excess moisture in your salad.
- Dice your ingredients evenly for a balanced texture in every bite.
- Taste and adjust the seasonings just before serving—sometimes, an extra touch of salt, pepper, or even a dollop of mayonnaise is all it needs.
FAQ
I don’t blend the cottage cheese, but you certainly can. I was just telling my sister to blend it because she’s not a huge fan of cottage cheese.
Simple steps to make creamy egg salad
Step 1: Prep the Ingredients
Chop the hard-boiled eggs into bite-sized pieces and place them in a medium bowl. Finely dice the celery, onion, and parsley.
Step 2: Make the Dressing
In a small bowl, mix the cottage cheese, mayonnaise, dill, sweet relish, salt, and pepper. Stir until well combined.
Step 3: Combine Everything
Pour the dressing over the chopped eggs in the mixing bowl. Add the celery and onions. Gently stir to combine all the ingredients, and be careful not to break up the eggs too much.
Step 4: Taste and Adjust
Taste the egg salad and adjust the seasoning with more salt, pepper, or dill if desired.
How to Make Perfect Hard-Boiled Eggs on the Stovetop
- Place your eggs in a saucepan and add enough water to cover them by at least 1 inch if you’re cooking 6 eggs or 2 inches if cooking a dozen.
- Bring the water to a rolling boil over high heat.
- Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit in the hot water for 15 minutes.
This simple method ensures perfectly cooked eggs every time!
How to serve egg salad
Egg Salad Sandwiches: Whether on fluffy white bread or hearty wheat, this egg salad makes the ultimate sandwich. It’s also perfect for creating elegant little tea sandwiches for brunches, baby showers, or other gatherings.
Low-Carb Idea: Skip the bread and make lettuce wraps with the salad, or scoop it onto thick slices of tomato or cucumber for a fresh and light option.
Crackers for Snacking: Keep a bowl of this egg salad in the fridge for easy snacking. It pairs perfectly with any cracker. My favorite cracker with egg salad is Club multi-grain crackers.
Wrap It Up: Use this egg salad as a filling for a tortilla wrap. Add fresh greens or shredded cheese for a bit more texture.
On Toast: Spread the egg salad onto a slice of warm toast and finish it with a drizzle of hot sauce or a sprinkle of everything bagel seasoning for a flavorful twist.
Recipe variations
- Everything Bagel Egg Salad – Sprinkle in everything bagel seasoning for a savory, garlicky flavor boost. This pairs perfectly with a bagel sandwich!
- Tuna Egg Salad – Combine egg salad with canned tuna for a protein-packed twist on sandwiches or as a salad topper.
- Pesto Egg Salad – Stir in a couple of tablespoons of basil pesto for a bright, herbaceous variation that pairs beautifully with crusty bread or crackers.
More Cottage Cheese Recipes
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Cottage Cheese Egg Salad
Ingredients
- 6 Hard-Boiled Eggs peeled and chopped
- ½ cup Celery finely chopped
- 2 Tablespoons Onion finely minced
- ½ cup Cottage Cheese
- 2 Tablespoons Mayonnaise
- 1 teaspoon Dried Dill or 1 Tablespoon Fresh Dill
- 3 Tablespoons Relish dill or sweet relish
- ¼ teaspoon Salt or to taste
- ¼ teaspoon Black Pepper or to taste
Instructions
- Chop the hard-boiled eggs into bite-sized pieces and place them in a medium mixing bowl.6 Hard-Boiled Eggs
- In a small bowl, mix together the cottage cheese, mayonnaise, dill, sweet relish, salt, and pepper. Stir until well combined.½ cup Cottage Cheese, 2 Tablespoons Mayonnaise, 1 teaspoon Dried Dill or 1 Tablespoon Fresh Dill, 3 Tablespoons Relish, ¼ teaspoon Salt, ¼ teaspoon Black Pepper
- Pour the dressing over the chopped eggs in the mixing bowl. Add the celery and onion. Gently stir to combine all the ingredients, being careful not to break up the eggs too much.½ cup Celery, 2 Tablespoons Onion
- Taste the egg salad and adjust the seasoning with more salt, pepper, or dill if desired.
- Chill in the refrigerator for at least 20 minutes to let the flavors meld. Serve on toasted bread, in lettuce wraps, or with crackers. Garnish with extra parsley or dill for a fresh touch.
Notes
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- Place your cooked eggs in an ice water bath after boiling to make peeling a breeze.
-
- Chill the egg salad for at least 30 minutes before serving to let the flavors meld together.
-
- Be sure to pat the eggs dry after peeling to avoid excess moisture in your salad.
-
- Dice your ingredients evenly for a balanced texture in every bite.
-
- Taste and adjust the seasonings just before serving—sometimes, an extra touch of salt, pepper, or even a dollop of mayonnaise is all it needs.
- Store leftover egg salad in the refrigerator for 3-4 days in an airtight container.
