A high-protein twist on a classic lunch! This cottage cheese egg salad is creamy, tangy, and ridiculously simple. It swaps mayo for cottage cheese, so it’s lighter but still packed with flavor. The best part? It’s ready in under 20 minutes and works just as well in a sandwich, lettuce wrap, or scooped over crackers.
The cottage cheese adds a subtle tang and a creamy texture without feeling heavy. Plus, this version has a little celery crunch and fresh chives to keep things interesting. It’s one of my go-to lunches when I want something fast, satisfying, and nourishing. And if you love easy lunches, check out my Blueberry Cottage Cheese Muffins or this Italian Three Bean Salad.
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The ingredients
- Eggs: Hard-boiled until jammy or firm, your call.
- Cottage cheese: Small-curd works best for creaminess without being watery.
- Dijon mustard: Adds a gentle bite and depth of flavor.
- Fresh chives: For a pop of color and oniony zip.
- Celery: Diced small for crunch and texture.
- Salt + pepper: Season to taste, don’t skip this part!
Optional: a squeeze of lemon juice
For quantities see recipe card below
Step-by-Step Instructions
- Boil the eggs
Place eggs in a pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, turn off the heat, and let sit for 12 minutes. - Cool and peel
Drain and transfer to an ice bath. Let cool 5 minutes, then peel. - Mash the eggs
Use a fork or potato masher to mash the eggs in a bowl to your preferred texture. - Mix it up
Stir in cottage cheese, Dijon, celery, chives, salt, and pepper. Taste and adjust seasoning as needed. - Serve or chill
Enjoy right away or refrigerate for later. It gets even better after a short chill!
Tips for Success
- Use older eggs, they peel more easily than super fresh ones.
- Small curd cottage cheese gives the best texture, but you can blend it for ultra-smooth results.
- Don’t skip the chives, they brighten the whole dish!
Variations
- Swap chives for green onion or fresh dill.
- Add avocado slices or mash some into the salad for extra creaminess.
- Use Greek yogurt instead of cottage cheese for a tangier twist.
Serving Ideas
- On toasted sourdough or a whole grain wrap.
- With crackers, cucumber slices, or celery sticks for a low-carb snack.
- Stuffed in lettuce cups or halved avocados.
Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Stir before serving if it separates slightly.
- Not freezer-friendly, the texture won’t hold up.
FAQs
Yes! It actually tastes better after a few hours in the fridge.
Totally, they’re a great shortcut if you're in a rush.
Yes, but the texture will be less creamy. Full-fat is best for richness.
Egg Salad with Cottage Cheese
Equipment
- Medium saucepan
- Mixing bowl
- Fork or potato masher
- Knife and cutting board
Ingredients
- 4 large eggs
- ⅓ cup cottage cheese
- 1 teaspoon Dijon mustard
- 1 tablespoon diced celery
- 2 teaspoon fresh chives chopped
- ⅛ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- dd eggs to a pot, cover with water, and bring to a boil. Once boiling, turn off the heat, cover, and let sit for 12 minutes.
- Transfer eggs to an ice bath for 5 minutes. Peel and set aside.
- In a bowl, mash eggs with a fork or potato masher.
- Add cottage cheese, Dijon, celery, chives, salt, and pepper. Stir to combine.
- Adjust seasoning and serve chilled or at room temp.
Notes
- Use small-curd cottage cheese for the best texture.
- For a smoother version, blend cottage cheese before mixing.
- Want more zing? Add a splash of lemon juice.
- Great for meal prep — stays fresh up to 3 days in the fridge!
Sophie Viau says
Just made this again for lunch and I still can't get over how creamy it turns out without any mayo! The chives and Dijon add the perfect punch, and I love how light it feels. If you're looking for a high-protein lunch idea, this one's a keeper.