Egg Salad with Cottage Cheese

A close-up of an English muffin topped with egg salad containing chopped eggs, green onions, and mustard seeds.

5 from 1 vote

Egg Salad with Cottage Cheese

This creamy, high-protein egg salad with cottage cheese is the perfect healthy lunch — no mayo needed! Great in sandwiches, wraps, or with crackers.

Prep Time10

Cook Time12

Total Time22

Course: lunch, Snack

Cuisine: American

Keyword: cottage cheese

Servings:

Calories: 163kcal

Author: Sophie Viau

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!

Nutrition