Cottage Cheese Egg Salad

This Cottage Cheese Egg Salad is a delicious, high protein recipe you can meal prep for easy lunches throughout the week.

What is Cottage Cheese Egg Salad

Egg salad gets a bad rep for being smelly and filled with gloopy mayo, but I don't think it has to be this way. This cottage cheese egg salad is made with NO mayo, it's packed with protein, and it's freshened up with fresh herbs and green onions.

It's about time that egg salad got a glow up, and I can confidently tell you that I've been eating this cottage cheese egg salad recipe ever since I developed it. This has all the goodness of my dill pickle egg salad, with extra protein from the cottage cheese. Even cottage cheese haters will like this recipe - there's no curds since we use smooth cottage cheese!

Can you Make Egg Salad With Cottage Cheese?

Taking a classic recipe like egg salad and elevating it with a few simple tweaks to make it more nutritious is the essence of Nourished By Nic (like my cottage cheese egg bites). This is really why I love making high protein recipes using cottage cheese- because it's so versatile! As a Registered Dietitian I am here to say you can absolutely make a traditional egg salad using cottage cheese instead of mayonnaise... and you won't even be able to taste the difference!

Here's why I love it:

1. Higher protein. We combine two protein-rich foods, cottage cheese and eggs, for the ultimate high protein salad.
2. Perfect for prep. This cottage cheese egg salad stores well and can be used in sandwiches, wraps or eaten with crackers.
3. Easy to make. You can even prep your eggs ahead of time for a quick and easy throw together option.

How to Make Egg Salad With Cottage Cheese

Ingredients

Eggs. A key ingredient in any egg salad recipe. Eggs are a great source of protein, iron, choline and vitamin D, thanks to the nutrient-rich yolk

Cottage cheese. For a higher protein option, we replace the traditional mayo with blended cottage cheese.

Dijon mustard. For flavour and a tangy punch.

Fresh dill. For freshness and colour.

Lemon juice. This helps bring a bit of tartness, adding dimension in this creamy egg salad.

Spices. Garlic powder, salt and black pepper are the only spices you need.

Celery. For a little crunch! I truly think celery is needed in all egg salads.

Green onions. For a fresh, mild onion flavour, we use the whites and greens of green onions.

The complete ingredient list with measurements can be found in the recipe card below. 

Instructions

1. Step 1: Hard boil the eggs. Place eggs in a pot and cover with cold water. Bring to a  boil. Once boiling, turn off the heat, cover the pot with the lid and allow to simmer for 12 minutes. Place eggs in a bowl of cold ice water immediately after cooking to cool. 

2. Step 2: Once the eggs are cooled, peel and chop the eggs.

3. Step 3: Add the cottage cheese to a mixing bowl. Use an immersion blender to blend the cottage cheese until smooth. 

4. Step 4: To the bowl, mix in dijon mustard, fresh dill, lemon juice, garlic powder, salt and black pepper. Mix until smooth.   

5. Step 5: Stir in the eggs, celery and green onions.

6. Step 6: Garnish with fresh chives if you desire. Chill and serve with your favorite bread , crackers or lettuce wraps.

Substitutions and Variations

For added veggies, add in some shredded carrots or broccoli slaw.

Get creative with the spices you want to add. Any fresh herbs would be a great addition. You could even add some chili flakes for a little added spice.

For the pickle lovers, try my dill pickle egg salad!

Equipment

• Food processor
• Mixing bowls

Storage

This recipe can be stored in an airtight container for up to 3-4 days.

Frequently Asked Questions

More Easy Lunch Recipes

If you like this cottage cheese egg salad, try this next:

• Dill Pickle Egg Salad
• Avocado Cottage Cheese Toast
• Spinach Feta Egg White Wrap
• Chickpea Tuna Salad

📖 Recipe

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5 from 3 votes

Cottage Cheese Egg Salad

This Cottage Cheese Egg Salad is a delicious, high protein recipe you can meal prep for easy lunches throughout the week.

Prep Time10 minutes mins

Cook Time12 minutes mins

Total Time22 minutes mins

Course: Lunch, Salad

Cuisine: American

Keyword: 15 Minute Meals, Eggs, salads

Servings: 4

Ingredients 

1x2x3x

• 8 eggs
• ½ cup cottage cheese
• 1 tablespoon dijon mustard
• 2 tablespoon fresh dill chopped
• 1 tablespoon lemon juice ½ a lemon
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 celery stalks finely diced
• 3 green onions chopped finely

Instructions

• Hard boil the eggs. Place eggs in a pot and cover with cold water. Bring to a boil. Once boiling, turn off the heat, cover the pot with the lid and allow to simmer for 12 minutes. Place eggs in a bowl of cold ice water immediately after cooking to cool.
• Once the eggs are cooled, peel and chop the eggs.
• Add the cottage cheese to a mixing bowl. Use an immersion blender to blend the cottage cheese until smooth.
• To the bowl, mix in dijon mustard, fresh dill, lemon juice, garlic powder, salt and black pepper. Mix until smooth.
• Stir in the eggs, celery and green onions. Chill and serve with your favorite bread, crackers or lettuce wraps.

Notes

If you prefer, you can choose to skip blending the cottage cheese. This will result in a slightly chunkier, less traditional egg salad, but it will be just as tasty! If you choose to leave it chunky I recommend using about ¾ cup.

For a no-peel hard boiled egg method:

• Preheat the oven to 350 F and grease a standard sized loaf pan (this works best in a silicone pan). Ensure you grease the bottoms, corners and sides of the pan (or spray very well using a non-stick cooking spray).
• Crack eggs in the loaf pan and place the pan in a 9x13 inch baking dish or casserole dish. Fill the large baking dish ⅔rds  full of water (the water should be higher than the cracked eggs in the loaf pan). Bake for about 30 minutes or until the eggs are fully cooked. Allow to cool for 5 minutes before removing from the pan.

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

Serving: 0.5cup | Calories: 159kcal | Carbohydrates: 3g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 332mg | Sodium: 543mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 2mg

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