Can I make egg salad with cottage cheese?

Yes, cottage cheese provides a lighter, protein-packed base while preserving the creamy texture of classic egg salad. It’s a nutritious and satisfying mayo alternative.

Does cottage cheese pair well with boiled eggs?

Absolutely—the mild creaminess of cottage cheese pairs perfectly with the richness of boiled eggs, resulting in a fresh, well-balanced flavor. It also adds smooth texture and extra protein.

What happens when you mix cottage cheese into your egg salad?

It boosts creaminess, packs in extra protein, and adds a subtle tang—while helping maintain moistness without heavy mayo.

Which type of cottage cheese works best?

Small-curd cottage cheese mixes seamlessly into the salad. For a richer taste, opt for full-fat; for a lighter option, choose low-fat.

Is the salad high in protein?

Definitely. Cottage cheese and eggs are both protein powerhouses—our version delivers around 16 g of protein per serving, perfect for muscle support and satiety.

How long does it stay fresh?

Stored in an airtight container in the fridge, it stays fresh for 3–4 days—with optimal taste in the first 1–2 days.

How can I make it creamier?

Blend the cottage cheese before mixing, or use full-fat cottage cheese. You can also mash part of the salad for a smoother texture.

Cottage Cheese Egg Salad Recipe: High Protein & Tasty in 15 Min

Name: Healthy Cottage Cheese Egg Salad Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 4 large eggs; ¼ cup red onion, diced small; ¼ cup cottage cheese; 2 teaspoon Dijon mustard; 2 teaspoon lemon juice, freshly squeezed; 1 tbsp parsley leaves, chopped; 1 tbsp chives, chopped; ½ teaspoon salt; ¼ teaspoon black pepper, ground

Description

A creamy, high-protein twist on classic egg salad made with cottage cheese, Dijon mustard, and fresh herbs.

Ingredients

Scale

4 large eggs

¼ cup red onion, diced small

¼ cup cottage cheese

2 teaspoon Dijon mustard

2 teaspoon lemon juice, freshly squeezed

1 tbsp parsley leaves, chopped

1 tbsp chives, chopped

½ teaspoon salt

¼ teaspoon black pepper, ground

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Instructions

1. Place eggs in saucepan, cover with water, bring to boil, then simmer for 9–10 minutes.

2. Transfer eggs to ice bath, cool, peel, and chop.

3. Combine chopped eggs, cottage cheese, onion, mustard, lemon juice, parsley, chives, salt, and pepper.

4. Mix gently until well combined.

5. Chill for at least 30 minutes before serving.

Notes

Store in airtight container in fridge for up to 2 days.

For creamier texture, blend cottage cheese before mixing.

Prep Time: 5 mins
Cook Time: 10 mins
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 3g
Sodium: 450mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 20g
Cholesterol: 370mg