What the heck is this?
This isn’t your grandma’s egg salad (though we love her dearly). We’re swapping out most of the mayo and bringing in creamy, tangy cottage cheese for a high-protein twist that’s just as satisfying, way more nutritious, and surprisingly light. It’s creamy, chunky, herby, and perfect on toast, in lettuce wraps, or straight off a spoon.
Why You’ll Love This Recipe
– It’s high in protein and low in fuss
– Cottage cheese = fewer calories, more nutrients, and zero guilt
– Comes together in 10 minutes flat
– Versatile as heck (lunch, snack, sandwich filling, you name it)
– Keeps you full without weighing you down
The Good Stuff You’ll Need
– 4 large hard-boiled eggs, chopped
– ½ cup small-curd cottage cheese (or whipped for a smoother texture)
– 1 tbsp mayo (optional, for richness)
– 1 tsp Dijon mustard
– 1 tsp lemon juice or a splash of vinegar
– 2 tbsp chopped chives, scallions, or fresh dill
– Salt & black pepper to taste
– Optional: pinch of smoked paprika or everything bagel seasoning
Let’s Do This
Step 1: Hard-boil the eggs
If you don’t already have them boiled, pop 4 eggs in a pot, cover with cold water, bring to a boil, then turn off the heat and cover. Let them sit for 10–12 minutes, then transfer to an ice bath. Peel and chop.
Step 2: Mix the good stuff
In a medium bowl, combine the cottage cheese, mayo (if using), mustard, and lemon juice. Stir until creamy.
Step 3: Fold in the eggs
Add the chopped eggs, herbs, salt, and pepper. Gently fold it all together—don’t mash too hard unless you want it super smooth. Taste and adjust seasoning.
Step 4: Serve it your way
Spoon it onto toast, tuck it into a pita, pile it into lettuce cups, or scoop it up with crackers. Honestly, it’s also great by the forkful straight from the bowl.
Serving Suggestions
– On toasted sourdough with sliced tomatoes
– Wrapped in butter lettuce for a low-carb lunch
– Topped with avocado or hot sauce
– Packed into a bento box with veggies and crackers
– In a sandwich with arugula and a pickle spear on the side
Switch It Up
– Add diced celery or cucumber for crunch
– Stir in diced pickles or relish for a tangy twist
– Use Greek yogurt instead of mayo for extra protein
– Sprinkle with za’atar or chili flakes if you like a little edge
– Add crumbled bacon if you’re feeling wild
Make-Ahead Tips
Make the salad up to 3 days in advance—just store it in an airtight container in the fridge. Stir before serving, and don’t be afraid to freshen it up with a little extra lemon juice or mustard if it thickens over time.
Questions People Actually Ask
Q: Can I use egg whites only?
A: Yep! Just use 6 egg whites instead of 4 whole eggs if you want to lower the fat and cholesterol.
Q: What kind of cottage cheese works best?
A: Small-curd or whipped cottage cheese blends best, but any kind works. Just drain it slightly if it’s super watery.
Q: Can I make this dairy-free?
A: Sure—use mashed avocado or a vegan mayo in place of cottage cheese.
Simple Cottage Cheese Egg Salad: The Protein-Packed Lunch You Didn’t Know You Needed
- Total Time: 10 minutes
- Yield: 2–3 servings
Description
This isn’t your grandma’s egg salad (though we love her dearly). We’re swapping out most of the mayo and bringing in creamy, tangy cottage cheese for a high-protein twist that’s just as satisfying, way more nutritious, and surprisingly light. It’s creamy, chunky, herby, and perfect on toast, in lettuce wraps, or straight off a spoon.
Ingredients
– 4 large hard-boiled eggs, chopped
– ½ cup small-curd cottage cheese (or whipped for a smoother texture)
– 1 tbsp mayo (optional, for richness)
– 1 tsp Dijon mustard
– 1 tsp lemon juice or a splash of vinegar
– 2 tbsp chopped chives, scallions, or fresh dill
– Salt & black pepper to taste
– Optional: pinch of smoked paprika or everything bagel seasoning
Instructions
Step 1: Hard-boil the eggs
If you don’t already have them boiled, pop 4 eggs in a pot, cover with cold water, bring to a boil, then turn off the heat and cover. Let them sit for 10–12 minutes, then transfer to an ice bath. Peel and chop.
Step 2: Mix the good stuff
In a medium bowl, combine the cottage cheese, mayo (if using), mustard, and lemon juice. Stir until creamy.
Step 3: Fold in the eggs
Add the chopped eggs, herbs, salt, and pepper. Gently fold it all together—don’t mash too hard unless you want it super smooth. Taste and adjust seasoning.
Step 4: Serve it your way
Spoon it onto toast, tuck it into a pita, pile it into lettuce cups, or scoop it up with crackers. Honestly, it’s also great by the forkful straight from the bowl.
Notes
– On toasted sourdough with sliced tomatoes
– Wrapped in butter lettuce for a low-carb lunch
– Topped with avocado or hot sauce
– Packed into a bento box with veggies and crackers
– In a sandwich with arugula and a pickle spear on the side
- Prep Time: 10 minutes
Nutrition
- Calories: ~180 kcal per serving
- Fat: ~3g
- Carbohydrates: ~11g
- Protein: ~13g