There's something incredibly comforting about a bowl of creamy, protein-packed Cottage Cheese Egg Salad. The velvety texture of hard-boiled eggs paired with the subtle tang of cottage cheese creates a wholesome dish that’s perfect for sandwiches, wraps, or even eaten by the spoonful.

I first came up with this recipe while trying to lighten up my usual egg salad without sacrificing flavor. Swapping in cottage cheese for mayo turned out to be a game-changer — and now it's my go-to lunch on busy weekdays when I want something quick, healthy, and satisfying.

Whether you're meal-prepping for the week or need a crowd-pleasing dish for a picnic, this egg salad delivers big flavor with minimal fuss.

Why You'll Love This Cottage Cheese Egg Salad

This isn't your average egg salad — it's better. Here's why you’ll keep coming back to this simple yet elevated version.

First off, it’s incredibly quick and easy to make. With just a handful of ingredients and minimal prep time, you can have this dish ready in 15 minutes or less. It’s the perfect last-minute lunch solution.

It’s also healthier than traditional versions. By replacing mayonnaise with protein-rich cottage cheese, you cut down on fat while boosting nutrition. It’s a creamy, guilt-free option that still satisfies.

Budget-friendly and pantry-staple based, this recipe relies on ingredients you probably already have on hand. Eggs, cottage cheese, a touch of mustard — that's really all you need.

And let’s not forget the versatility. This egg salad is delicious on its own, but it also makes a fantastic filling for sandwiches, lettuce wraps, or served on top of toast or crackers.

Once you try it, you'll wonder why you ever made egg salad any other way.

Ingredients Notes

This Cottage Cheese Egg Salad keeps it refreshingly simple, but the ingredients you choose can make a big difference in taste and texture.

The base of the dish is, of course, eggs. I recommend using large, hard-boiled eggs that have been cooled and peeled. Six eggs make a nice batch, providing the perfect ratio of whites to yolks for a creamy yet textured finish.

The real twist comes from cottage cheese. Go for small curd if you prefer a smoother texture, or large curd for more bite. Full-fat cottage cheese adds the most richness, but low-fat works well too if you're keeping things lighter.

To bring it all together, I like to add a little Dijon mustard. It adds a touch of sharpness and depth without overpowering the dish. If you don’t have Dijon, yellow mustard or even spicy brown mustard can be used in a pinch.

A sprinkle of salt and pepper is essential. Don’t skip seasoning — it brings out the flavors of the eggs and balances the creaminess of the cottage cheese beautifully. Sometimes I also toss in a pinch of paprika or garlic powder for a hint of extra flavor.

As for special equipment, all you need is a mixing bowl and a fork or potato masher for breaking up the eggs. No fancy tools required.

How To Make This Cottage Cheese Egg Salad

Making this dish is as easy as it gets, and you'll be amazed at how quickly it comes together.

Start by hard-boiling your eggs. You can do this on the stovetop or in an Instant Pot. Once cooked, let them cool completely before peeling. Cold eggs are much easier to chop and mix without turning mushy.

Next, chop or mash your eggs in a mixing bowl. I like a rough chop for a bit of texture, but if you prefer a smoother salad, mash away with a fork or potato masher until you reach your desired consistency.

Add the cottage cheese directly to the eggs. I typically use about ½ cup for six eggs, but you can adjust this depending on how creamy you want the salad. Stir gently to combine.

Now it’s time for seasoning. Add your Dijon mustard, salt, pepper, and any optional extras like paprika, chives, or dill. Mix well, making sure everything is evenly coated.

Taste and adjust as needed. Sometimes just a little extra mustard or a pinch more salt brings the whole dish to life.

In total, you’re looking at about 15 minutes from start to finish. The result is a creamy, tangy, protein-rich egg salad that’s perfect for any meal of the day.

Storage Options

One of the best things about this Cottage Cheese Egg Salad is how well it stores. It’s a fantastic make-ahead option for lunches or snacks throughout the week.

Store leftovers in an airtight container in the refrigerator. It will stay fresh for up to 4 days, though it's best enjoyed within the first 2-3 days for peak flavor and texture.

Avoid freezing, as cottage cheese and hard-boiled eggs don’t thaw well. The texture becomes watery and unpleasant once defrosted.

When you're ready to eat, give the salad a quick stir to redistribute any moisture that may have settled. You can enjoy it cold, straight from the fridge — no reheating needed.

Variations and Substitutions

This egg salad recipe is delightfully flexible, making it easy to tailor to your taste preferences or dietary needs.

If you're not a fan of cottage cheese, you can substitute with Greek yogurt for a tangy, creamy twist that’s still high in protein. Just note that the flavor will be slightly different — more tart than mild.

For a bit of crunch, add finely chopped celery or red onion. These extras provide contrast to the creamy base and make each bite more exciting.

If you want to spice things up, try adding a dash of hot sauce or a pinch of cayenne pepper. A little heat goes a long way in balancing out the richness.

Looking for extra herbs? Fresh dill, parsley, or chives are all great additions that elevate the salad’s flavor profile without much effort.

And if you’re avoiding eggs, you can even try a vegan version using tofu in place of eggs and a plant-based cottage cheese alternative. It won’t be the same, but it can still be delicious with the right seasoning.

No matter how you tweak it, this Cottage Cheese Egg Salad is a fantastic base for experimentation. Once you make it your own, it just might become a regular in your lunch rotation.