Creamy Cottage Cheese Egg Salad

This creamy cottage cheese egg salad is my fresh twist on a classic, blending protein-packed cottage cheese with hard-boiled eggs, mustard, and a bit of crunch. It’s light, satisfying, and incredibly easy to whip up. I love it for sandwiches, lettuce wraps, or just straight out of the bowl with a spoon.

Why You’ll Love This Recipe

I love how cottage cheese makes this egg salad extra creamy without needing loads of mayo. It’s a healthier take, but still full of flavor and texture. It’s perfect for quick lunches, meal prep, or a protein-packed snack. Plus, it’s naturally low-carb, which makes it super versatile for different eating styles.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Hard-boiled eggs (chopped)
• Cottage cheese
• Dijon or yellow mustard
• Celery (finely chopped)
• Green onion or chives (sliced)
• Salt
• Black pepper
• Optional: paprika, dill, or a splash of lemon juice

Directions

1. I start by chopping my hard-boiled eggs into small chunks and placing them in a mixing bowl.

2. I add the cottage cheese, mustard, celery, and green onion.

3. I stir everything together until well combined, then season with salt and pepper to taste.

4. If I want extra flavor, I add a sprinkle of paprika or fresh dill, and sometimes a splash of lemon juice for brightness.

5. I chill it in the fridge for about 10–15 minutes before serving, but it’s great right away too.

Servings and timing

This recipe makes about 2–3 servings, depending on how I’m serving it. It takes around 10 minutes to put together, especially if I already have hard-boiled eggs on hand.

Variations

• I swap celery for diced pickles when I want more tang.

• Sometimes I mash the eggs more for a spreadable texture.

• I use it as a filling for lettuce wraps or stuffed into halved avocados for a low-carb option.

• For a smoky twist, I mix in a little smoked paprika.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I don’t reheat this—it’s meant to be eaten cold or at room temperature. I just give it a quick stir before serving.

FAQs

Can I use low-fat cottage cheese?

Yes, I’ve used both full-fat and low-fat. Full-fat gives a creamier texture, but both work well.

How do I make it more spreadable?

I mash the eggs more finely and stir the cottage cheese well to break it down. It spreads beautifully on toast or crackers.

Is this good for meal prep?

Absolutely. I make a batch at the start of the week and keep it in the fridge for quick lunches or snacks.

Can I add other vegetables?

Yes, I sometimes toss in diced red pepper, shredded carrots, or even cucumber for added crunch and color.

Does it taste like traditional egg salad?

It has a similar feel, but with a lighter, tangier twist thanks to the cottage cheese. It’s still creamy and satisfying.

Conclusion

This cottage cheese egg salad is a fresh, protein-rich version of a comfort food classic. It’s easy to make, totally customizable, and perfect for everything from sandwiches to snack plates. Whether I’m meal-prepping or just craving something quick and tasty, this is one recipe I always keep in rotation.

Creamy Cottage Cheese Egg Salad

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• Author: Mary
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2–3 servings
• Category: Lunch, Snack
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

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Description

This Creamy Cottage Cheese Egg Salad is a healthy, high-protein twist on the classic. Blending chopped hard-boiled eggs with creamy cottage cheese, mustard, and crunchy veggies, this low-carb egg salad is perfect for sandwiches, wraps, or scooped straight from the bowl. Light, satisfying, and meal-prep friendly—this is egg salad reimagined.

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Ingredients

• 4 hard-boiled eggs, chopped
• 1/2 cup cottage cheese (full-fat or low-fat)
• 1–2 teaspoons Dijon or yellow mustard
• 1 celery stalk, finely chopped
• 1 green onion or 1 tablespoon chives, sliced
• Salt, to taste
• Black pepper, to taste
• Optional: paprika, fresh dill, or a splash of lemon juice

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Instructions

1. Chop hard-boiled eggs and place in a mixing bowl.

2. Add cottage cheese, mustard, celery, and green onion.

3. Stir until well combined and creamy.

4. Season with salt, pepper, and optional spices or herbs.

5. Chill for 10–15 minutes or enjoy immediately.

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Notes

• For more tang, swap celery for chopped pickles.

• Mash eggs more for a spreadable texture.

• Serve in lettuce wraps, with crackers, or stuffed into avocado halves.

• Add smoked paprika for a smoky twist.

• Keeps well for up to 3 days in the fridge.