Whether you’re meal prepping for the week or just need a quick, high-protein lunch, this cottage cheese egg salad is one of the most satisfying ways to stay full without the heaviness of mayo. We’re diving into how cottage cheese blends into egg salad, how to balance flavors and textures, and the easiest way to get it right every time. With just a handful of ingredients like fresh dill, Dijon mustard, and creamy low-fat cottage cheese this twist on the classic checks all the boxes: comforting, healthy, and ready in minutes.
This article walks you through exactly how to make cottage cheese egg salad step-by-step, plus answers common questions about flavor pairings, mayo swaps, and shortcuts. Whether you’re new to cottage cheese or already a fan, this recipe will earn a permanent spot in your rotation.
Table of Contents
Cottage Cheese Egg Salad
Equipment
- Large mixing bowl
- Pot for boiling eggs
Ingredients
- 6 hard-boiled eggs, peeled and separated
- 1/2 cup low-fat cottage cheese
- 1 tbsp fresh lemon juice
- 2 tsp Dijon mustard
- pinch kosher salt, to taste
- few turns cracked black pepper, to taste
- 2-4 tbsp chopped fresh dill
- 2 tbsp chopped green onions
Instructions
- Hard-boil six eggs. Let cool completely before peeling.
- Peel eggs, then separate yolks from whites. Chop whites roughly and set aside.
- Add yolks to a mixing bowl. Stir in cottage cheese, mustard, lemon juice, salt, and pepper until creamy.
- Add chopped egg whites, dill, and green onion. Gently fold until fully combined.
- Refrigerate for 15–30 minutes. Serve cold on toast, in wraps, or with crackers.
Notes
Nutrition
A Cottage Cheese Egg Salad Story
A Protein-Packed Twist on a Classic
The first time I made this cottage cheese egg salad, it was honestly by accident. My fridge was nearly empty just a carton of hard-boiled eggs, a half-used tub of cottage cheese from breakfast, and some wilting dill. With a little mustard and lemon juice, I mashed everything together. And to my surprise, it was delicious. The cottage cheese didn’t just work it made the salad. It added a creamy, almost whipped texture without being too rich. From that day on, I stopped reaching for mayo.
I’ve always loved turning simple ingredients into something special, and this salad is the perfect example of that. It’s tangy, savory, herby, and full of protein. And because it’s low in carbs and made with just a few fresh ingredients, it fits into all kinds of eating goals whether you’re keeping it light, packing lunch, or feeding your crew on a busy weekday.
If you’ve tried our cottage cheese chicken salad or even the healthy buffalo chicken dip from the site, you already know cottage cheese is a secret weapon in the kitchen.
What Makes This Version Different (and Better)
Traditional egg salad relies on mayo for richness. But here, cottage cheese brings that same creaminess—with way less fat and more protein. And the taste? It’s lighter, with just enough tang to complement the eggs. The fresh dill adds brightness, the green onions give a little bite, and Dijon mustard ties it all together with that savory zing.
Another bonus: the texture. Cottage cheese gives the yolk mixture a whipped, cloud-like quality that mayo never quite achieves. It feels like a smart swap, not a sacrifice. I love pairing this cottage cheese egg salad with seedy toast, in lettuce wraps, or just straight from the bowl.
If you’re in the mood for another twist on eggs, check out our deviled egg pasta salad for even more inspiration.
Ready to make it? In Part 2, I’ll walk you through exactly how to make this high-protein salad step-by-step.
How to Make Cottage Cheese Egg Salad Perfect Every Time
Simple Ingredients, Big Flavor
Making cottage cheese egg salad doesn’t require fancy tools or expensive ingredients. With just a few pantry staples and fresh herbs, this creamy high-protein salad comes together in minutes. It’s an easy choice for lunch prep or those times when you want something comforting but still healthy.
Here’s everything you’ll need for a balanced and flavorful cottage cheese egg salad:
| Ingredient | Amount |
|---|---|
| Hard-boiled eggs | 6, peeled |
| Low-fat cottage cheese | ½ cup |
| Lemon juice (fresh) | 1 tablespoon |
| Dijon mustard | 2 teaspoons |
| Kosher salt & black pepper | To taste |
| Fresh dill | 2–4 tablespoons, chopped |
| Green onions | 2 tablespoons, finely chopped |
That’s it. Nothing artificial. No mayo. And totally customizable. If you love egg salad but want to cut back on processed fats, this cottage cheese egg salad offers a smart swap without giving up flavor.
Step-by-Step Instructions You Can Trust
- Start by boiling your eggs. Let them cool completely before peeling.
- Separate the yolks from the whites. Roughly chop the whites and set them aside.
- In a large bowl, mash the yolks with cottage cheese, lemon juice, mustard, salt, and pepper until creamy.
- Fold in the chopped egg whites, dill, and green onion. Chill before serving for best flavor.
This creamy cottage cheese egg salad works on toast, in lettuce wraps, or even spooned into a pita. It’s protein-packed, low carb, and ready in under 30 minutes. I often serve mine with a side of mini fluffy pancakes or grab a sweet bite like our chocolate peanut butter banana muffins.
Why Cottage Cheese Works So Well in Egg Salad
A Healthier, Protein-Rich Swap for Mayo
Let’s be honest classic egg salad is comforting, but it can feel heavy. That’s where cottage cheese comes in. Using cottage cheese in egg salad gives you the same creamy texture you expect, but with a nutritional upgrade. It’s packed with protein, lower in fat, and full of calcium and potassium. Plus, it has a natural tang that wakes up the flavor of the eggs without needing a lot of salt or seasoning. According to Medical News Today, cottage cheese is a rich source of casein protein and calcium, and it may help regulate appetite and support weight management when used in place of mayonnaise.
In fact, once you’ve had cottage cheese egg salad, regular mayo versions might feel like a missed opportunity. It’s lighter, but still rich. Creamy, but fresh. And it holds up beautifully in sandwiches, wraps, and lettuce cups. For anyone counting macros or just trying to eat more intentionally, this version checks all the right boxes.
Texture and Taste That Might Surprise You
You might expect cottage cheese to make things lumpy but not here. When blended with egg yolks, it becomes silky smooth. A quick mash with a fork or whisk transforms the texture into something closer to whipped hummus than chunky salad. And because cottage cheese has subtle flavor, it plays well with herbs like dill and green onion.
The result? A fluffy, satisfying bowl of cottage cheese egg salad that holds together just as well as mayo-based versions maybe better. I like to spread mine thick on grainy toast or tuck it into pita pockets alongside crisp lettuce. It also works beautifully alongside hearty mains like boneless beef ribs or as a lighter dish in our lunch recipe collection.
If you’re still on the fence, just try one spoonful chilled from the fridge. It might win you over faster than you expect.
Smart Serving Ideas + Make-Ahead Tips
How to Serve Cottage Cheese Egg Salad
Once your cottage cheese egg salad is chilled and ready, it’s time to get creative with how you serve it. One of my favorite ways is spooned over toasted sourdough with a sprinkle of smoked paprika. But it also shines in lettuce wraps, inside pita pockets, or layered on whole-grain crackers for a quick bite.
For a light, springy lunch, pair it with fresh cucumber slices and a few cherry tomatoes. If you’re packing lunch for the kids or prepping ahead for work, a scoop of this egg salad with some baby carrots and cottage cheese banana bread on the side makes a full, nourishing meal.
Perfect for Meal Prep and Busy Weeks
Another reason I keep this in my rotation: cottage cheese egg salad stores beautifully. Just make sure it’s sealed in an airtight container and refrigerated. The flavors even get better after a few hours as the dill and green onion mellow into the creamy base.
It’ll last up to 3 days in the fridge though it rarely sticks around that long at my house. You can even prep the eggs ahead of time and mix up the salad on the spot.
Looking to simplify your lunch game this week? This is the kind of recipe that makes it easy to eat well without much fuss. For more prep-ahead options, you can always check out the full lunch recipe category or bookmark this one for your next Sunday prep.
FAQs
Is cottage cheese good in egg salad?
Yes, absolutely. Cottage cheese adds a creamy, slightly tangy texture that makes egg salad feel lighter and more refreshing. It blends beautifully with mashed yolks and complements the herbs and mustard in this recipe.
Does cottage cheese go well with eggs?
It really does. The mild flavor of cottage cheese pairs perfectly with eggs, especially hard-boiled ones. It softens the richness of the yolks and balances the saltiness with natural creaminess.
Can you use cottage cheese in place of mayonnaise?
Definitely. Cottage cheese is a great substitute for mayo in egg salad it’s lower in fat, higher in protein, and creates a whipped texture when stirred. Just make sure to blend it well so it doesn’t feel lumpy.
What’s the 3 ingredient egg salad recipe?
For the simplest version, mix chopped hard-boiled eggs, cottage cheese, and a pinch of salt. It’s a no-fuss, high-protein option that still tastes great. You can always build from there by adding mustard or herbs.
Final Thoughts: A Cottage Cheese Twist Worth Trying
So there it is my favorite cottage cheese egg salad recipe. It’s light, filling, and packed with real flavor thanks to fresh lemon, mustard, dill, and that surprisingly perfect cottage cheese base. Whether you’re meal prepping, building a better lunch, or just craving something quick and nourishing, this one’s worth bookmarking.
You don’t need to give up comfort food to eat smarter. You just need the right swaps. And this one’s a keeper.
Want more healthy lunch ideas using cottage cheese? Browse our favorites or check out this Pinterest board of cottage cheese recipes for inspiration.
Comfort food, from my kitchen to yours. Let’s make it together.
