Making these Cottage Cheese Egg Salads might seem basic, but balancing the creamy cottage cheese with the soft, firm eggs is truly an art. The flavor in this dish comes not only from the eggs themselves but also from the fresh herbs and the slight tang of Dijon mustard. The result is a salad that’s creamy, flavorful, and light enough to enjoy without feeling heavy. Even in a busy morning or a rushed lunch hour, this salad comes together quickly and looks inviting on a plate.

Cottage Cheese Egg Salad is a fresh and creamy twist on the classic egg salad that so many of us love. It’s perfect for a quick breakfast, light lunch, or even as a snack during busy days. The combination of soft, creamy cottage cheese with perfectly cooked eggs creates a rich, satisfying texture, while fresh herbs and a touch of mustard bring in a burst of flavor. This recipe is simple, easy to prepare, and customizable to your taste, making it a favorite for anyone who loves healthy yet delicious meals.

I have tried many variations of egg salad over the years. I use full-fat cottage cheese for creaminess and always make sure my eggs are cooked just right—not overcooked, so they stay tender. I love adding fresh chives and parsley for a pop of green and freshness. The combination is simple but always satisfying.

You can serve Cottage Cheese Egg Salad on crisp lettuce leaves for a low-carb meal, some whole-grain bread for a hearty sandwich, also with crackers or cucumber slices for a light snack. It pairs well with a fresh fruit salad or even a small bowl of tomato soup for a more filling lunch.

Its Perfect For:

• Quick breakfasts on busy mornings
• Healthy and light lunch options
• Easy snacks for parties or gatherings
• Protein-rich meals after a workout
• Kid-friendly school lunches

Ingredients

• 4 large eggs
• 1/2 cup cottage cheese (preferably full-fat for creaminess)
• 2 tablespoons mayonnaise (optional, for extra creaminess)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• Salt, to taste
• Black pepper, to taste
• Paprika (optional, for garnish)
• Lettuce leaves or whole-grain bread, for serving

Kitchen Equipment You’ll Need

• Saucepan for boiling eggs
• Medium mixing bowl
• Fork or potato masher for mashing eggs
• Measuring spoons
• Knife and cutting board for herbs
• Spoon or spatula for mixing
• Serving bowls or sandwich plates

How to Make Cottage Cheese Egg Salad

Step 1

Cook the eggs: Place the eggs in a saucepan and cover with cold water by about an inch. Bring the water to a gentle boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let the eggs sit for 10 minutes for firm, hard-cooked eggs. After cooking, drain the hot water and immediately transfer the eggs to a bowl of ice water to cool completely. This makes peeling easier and prevents overcooking.

Step 2

Prepare the eggs for salad: Once cooled, peel the eggs carefully and chop them into small, bite-sized pieces. If you prefer a creamier texture, you can mash the eggs slightly with a fork, leaving some chunks for a good balance of texture.

Step 3

Mix the salad base: In a medium-sized mixing bowl, combine the chopped eggs with cottage cheese, mayonnaise (if using), and Dijon mustard. Stir gently until all ingredients are evenly incorporated. The cottage cheese adds a tangy creaminess while keeping the salad light and healthy.

Step 4

Add herbs and seasonings: Fold in the chopped chives and parsley, then season with salt and black pepper to taste. Adjust the seasoning gradually and taste as you go. If desired, sprinkle a pinch of paprika on top for color and a subtle smoky flavor.

Step 5

Serve the egg salad: Serve the Cottage Cheese Egg Salad chilled. You can scoop it onto crisp lettuce leaves for a low-carb option, spread it onto whole-grain bread for a sandwich, or enjoy it as a protein-packed snack on crackers. Garnish with extra herbs or paprika for an appealing presentation.

Tips for Making the Best Cottage Cheese Egg Salad

• Cook eggs gently:
  Boil eggs in just enough water to cover them, then let them sit off heat. This avoids overcooked, chalky yolks.
• Cool eggs immediately:
  Transfer boiled eggs to ice water for at least 5 minutes. This makes peeling easier and prevents the yolks from turning green.
• Use full-fat cottage cheese:
  It makes the salad creamier and richer in flavor. Low-fat options can be drier and less satisfying.
• Chop herbs finely:
  Finely chopped parsley and chives mix better with the eggs. This distributes flavor evenly in every bite.
• Mix gently:
  Fold the eggs and cottage cheese together with a spatula. Overmixing can make it mushy.
• Taste as you go:
  Adjust salt, pepper, and mustard gradually. It ensures the flavor is balanced, not overpowering.
• Refrigerate before serving:
  Chill the salad for 10–15 minutes. This lets flavors meld together beautifully.

Optional Ingredients

• Celery, finely chopped for crunch
• Red onion, minced for sharpness
• Lemon juice for a light tang
• Avocado, diced for extra creaminess
• Dill or basil for a different herb twist
• Paprika or smoked paprika for color and subtle flavor

How to Serve Cottage Cheese Egg Salad?

I love serving Cottage Cheese Egg Salad in ways that feel fresh, fun, and a little fancy, even for a simple meal. One of my favorite ways is spooning it onto crisp lettuce leaves to make a light, low-carb wrap. The crispness of the lettuce contrasts beautifully with the creamy salad, and it’s a perfect option for a quick breakfast or a light lunch. I often sprinkle extra chopped herbs like parsley or chives on top for a fresh, inviting look.

I also enjoy making hearty sandwiches with this salad. I like spreading it between slices of whole-grain, sourdough, or multigrain bread. Sometimes I add slices of tomato, cucumber, or even avocado for extra texture and flavor. This turns a simple egg salad into a satisfying, balanced meal that feels a little special, perfect for lunchboxes or a workday meal.

Finally, I often serve it as a chilled salad in a bowl for snacking or entertaining. You can pair it with crisp crackers, veggie sticks like carrots or cucumber, or even a small side of fruit salad. I find that serving it in small portions this way makes it perfect for sharing at brunches or parties. It looks appealing, tastes delicious, and everyone loves how creamy yet light it is.

Is Cottage Cheese Egg Salad Healthy?

Yes! Cottage Cheese Egg Salad is high in protein, thanks to both the eggs and cottage cheese. It provides essential nutrients like calcium, vitamin B12, and healthy fats while remaining low in carbohydrates, making it a great choice for anyone watching their diet.

Additionally, it’s customizable with fresh herbs and optional vegetables, increasing fiber and vitamins without adding unnecessary calories. Swapping mayonnaise for more cottage cheese or Greek yogurt can further lighten it up, keeping it wholesome and filling.

Variations and Substitutions

• Greek Yogurt Version: Replace cottage cheese with Greek yogurt for a tangy, creamy salad. Adds probiotics and reduces fat slightly.
• Avocado Twist: Add mashed avocado to the mixture. It creates extra creaminess and a subtle nutty flavor.
• Dill Lover’s Egg Salad: Mix in chopped fresh dill. Gives a fragrant, herbal taste perfect for spring sandwiches.
• Low-Fat Option: Use low-fat cottage cheese and skip the mayo. Maintains flavor but lowers calories.
• Spicy Version: Add a dash of hot sauce or cayenne pepper. Creates a gentle heat that complements the eggs.
• Mediterranean Style: Mix in chopped olives, sun-dried tomatoes, and oregano. Gives a bold, tangy twist.
• Crunchy Egg Salad: Add diced celery and red onion. Adds crunch and enhances texture.
• Avocado-Lettuce Wrap: Wrap the salad in lettuce leaves with avocado slices. Perfect for low-carb or keto meals.

How to Store, How to Reheat

Cottage Cheese Egg Salad stores best in an airtight container in the refrigerator. It keeps fresh for up to 3 days. Always refrigerate promptly after making, and avoid leaving it out for long periods to prevent spoilage.

This salad is meant to be served cold or at room temperature. Do not reheat in the microwave, as this can alter the texture of both the eggs and cottage cheese. Instead, enjoy it chilled straight from the fridge or let it sit at room temperature for 10–15 minutes before serving.

Frequently Asked Questions About Cottage Cheese Egg Salad

Can I make this salad ahead of time?
Yes! You can prepare the Cottage Cheese Egg Salad up to a day in advance. I like making it the night before and storing it in the refrigerator in an airtight container. The flavors actually meld and taste even better the next day.

Can I use low-fat eggs or just egg whites?
You can, but I personally prefer using whole eggs because they add richness and creaminess. Egg whites alone can make the salad a little dry, so I usually balance it with extra cottage cheese if using only whites.

How can I make it creamier without mayonnaise?
If you want it creamier without adding mayo, I recommend adding more cottage cheese or a spoonful of Greek yogurt. Mashing gently with a fork helps create a smooth texture while still keeping some chunks of egg for bite.

Can I freeze Cottage Cheese Egg Salad?
I don’t recommend freezing it because the eggs and cottage cheese can separate when thawed, leaving the texture watery. It’s best enjoyed fresh or refrigerated for a few days. If you need to make it ahead, chilling in the fridge is much safer.

Cottage Cheese Egg Salad Recipe

Recipe by Maria MeyerCourse: Breakfast, SnacksCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

This Cottage Cheese Egg Salad is creamy, flavorful, and versatile, perfect for everyday meals or special occasions. It’s simple to make, nutritious, and can easily be adapted to your personal taste with optional ingredients, herbs, and variations.

Ingredients

• 4 large eggs

• 1/2 cup cottage cheese (preferably full-fat for creaminess)

• 2 tablespoons mayonnaise (optional, for extra creaminess)

• 1 teaspoon Dijon mustard

• 1 tablespoon fresh chives, chopped

• 1 tablespoon fresh parsley, chopped

• Salt, to taste

• Black pepper, to taste

• Paprika (optional, for garnish)

• Lettuce leaves or whole-grain bread, for serving

Directions

• Cook the eggs: Place the eggs in a saucepan and cover with cold water by about an inch. Bring the water to a gentle boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let the eggs sit for 10 minutes for firm, hard-cooked eggs. After cooking, drain the hot water and immediately transfer the eggs to a bowl of ice water to cool completely. This makes peeling easier and prevents overcooking.
• Prepare the eggs for salad: Once cooled, peel the eggs carefully and chop them into small, bite-sized pieces. If you prefer a creamier texture, you can mash the eggs slightly with a fork, leaving some chunks for a good balance of texture.
• Mix the salad base: In a medium-sized mixing bowl, combine the chopped eggs with cottage cheese, mayonnaise (if using), and Dijon mustard. Stir gently until all ingredients are evenly incorporated. The cottage cheese adds a tangy creaminess while keeping the salad light and healthy.
• Add herbs and seasonings: Fold in the chopped chives and parsley, then season with salt and black pepper to taste. Adjust the seasoning gradually and taste as you go. If desired, sprinkle a pinch of paprika on top for color and a subtle smoky flavor.
• Serve the egg salad: Serve the Cottage Cheese Egg Salad chilled. You can scoop it onto crisp lettuce leaves for a low-carb option, spread it onto whole-grain bread for a sandwich, or enjoy it as a protein-packed snack on crackers. Garnish with extra herbs or paprika for an appealing presentation.