Simple Cottage Cheese Egg Salad Recipe

This Cottage Cheese Egg Salad is everything you adore about classic egg salad, but with a hearty, protein-packed twist that adds amazing creaminess and an irresistible tang. Brimming with tender eggs, scallions, and a delightfully savory cottage cheese-mayo blend, it’s a refreshing, craveable favorite you’ll want in your lunch rotation all year long.

Ingredients You’ll Need

You’ll be delighted to see how the simplest everyday ingredients can transform into something so irresistibly satisfying. Each one adds its own special touch—think color, flavor, or that signature creamy bite—to make this Cottage Cheese Egg Salad shine.

• Cottage Cheese (⅔ cup): Choose a thick and creamy variety for a sturdy, rich salad—if yours is runny, a quick mash with a fork thickens it right up.
• Large Eggs (6): The core of the salad; perfectly hard-boiled for a soft, tender texture that’s never chalky.
• Scallions/Spring Onion (5-6 tbsp, finely chopped): Bring fresh flavor and subtle crunch—a must for color and a little oniony zip.
• Mayonnaise (2 tbsp): Adds just enough richness to complement the cottage cheese’s tang—use your favorite brand.
• Dijon-Style Mustard (1½ tsp or to taste): For a gentle punch of flavor that wakes up the creamy dressing.
• Fine Sea Salt & Black Pepper: Heighten all the flavors; don’t forget to taste and adjust at the end.
• Red Pepper Flakes (⅓ tsp): A quick sprinkle for a little pop of heat; add more or less to fit your spice preference.

Variations

One reason I adore Cottage Cheese Egg Salad is how effortlessly customizable it is—no two batches ever need to be the same! Lean into your cravings, dietary needs, or the ingredients in your fridge to make this salad truly your own.

• Loaded with Herbs: Toss in fresh dill, chives, or parsley for a bright, garden-fresh flavor bump.
• Add Veggie Crunch: Stir in finely diced celery, bell pepper, or cucumber for snap and color.
• Spicy Version: Swap red pepper flakes for a dash of hot sauce, or add a spoonful of chopped jalapeño for serious heat-lovers.
• Lower-Fat or Dairy-Free: Use light mayo or a plant-based “mayo” and try almond-based cottage cheese for a dairy-light twist.
• Egg-White Only: Want extra lightness? Use only egg whites and a touch more cottage cheese for a fluffier bite.

How to Make Cottage Cheese Egg Salad

Step 1: Boil the Eggs

Start by gently placing your eggs in a small saucepan and covering them with water. Bring the water to a boil over medium-high heat, then immediately turn off the heat and cover the pot. Let the eggs sit undisturbed for 7–8 minutes—this hands-off method gives you perfectly cooked, tender yolks every single time.

Step 2: Cool and Peel the Eggs

To ensure your eggs peel easily and stop cooking, drain them and plunge them straight into ice-cold water. If you have ice cubes, toss them in for extra chill. Let them sit for about 2 minutes, then change out the water or add more ice to keep it extra cold—this quick shock helps the shells slip off beautifully!

Step 3: Chop the Eggs

Slice each egg in half lengthwise. Carefully remove the yolks from four eggs and place them in a shallow bowl. Finely chop the two remaining whole eggs plus the whites from those you halved. These become the delightfully chunky base of your salad.

Step 4: Make the Creamy Dressing

In your bowl with the reserved yolks, add two tablespoons of cottage cheese, the mayonnaise, and Dijon mustard. Using a fork, mash them together until thick, creamy, and luscious—don’t stress if it’s not perfectly smooth. This mixture brings all the silky texture and savory zing to the egg salad.

Step 5: Assemble the Salad

In a large mixing bowl, combine the chopped eggs, remaining cottage cheese, scallions, the creamy yolk mixture, salt, pepper, and most of the red pepper flakes. Stir until everything is wonderfully coated and evenly distributed—taste and tweak the seasonings if you like. Top with the rest of the red pepper flakes, cover, and chill for 30 minutes if you can wait (it makes the flavors pop!).

How to Serve Cottage Cheese Egg Salad

Garnishes

For a beautiful final flourish, scatter on extra chopped scallions, a little snip of fresh dill or chives, or a dusting of paprika. The combination looks inviting and adds a subtle aromatic lift with each bite.

Side Dishes

This Cottage Cheese Egg Salad makes a dream pairing with crisp lettuce leaves, juicy tomato slices, or a handful of peppery arugula. It’s also fabulous spooned onto toast, tucked into a pita, or served alongside fresh fruit for a light, refreshing lunch.

Creative Ways to Present

For a party-ready twist, scoop your egg salad into halved avocados or pile spoonfuls onto cucumber rounds for bite-sized nibbles. Layer it into a mason jar for a take-along picnic, or stuff generously into grainy bread for the ultimate sandwich upgrade.

Make Ahead and Storage

Storing Leftovers

To keep your Cottage Cheese Egg Salad at its best, simply cover tightly and store in the refrigerator for up to 2 days. Give it a gentle stir before serving, especially if it releases a little liquid on day two.

Freezing

This egg salad isn’t suitable for freezing—the eggs and dairy can become watery and separate when thawed. For best taste and texture, prepare only as much as you’ll enjoy within a couple of days.

Reheating

Good news—you don’t need to reheat Cottage Cheese Egg Salad at all! Simply serve it chilled or let it come to room temperature for 15 minutes for a softer, more pronounced flavor experience.

FAQs

Final Thoughts

If you’re craving a bright, wholesome lunch that feels both nourishing and delicious, Cottage Cheese Egg Salad is the answer. I can’t wait for you to try it—don’t be surprised if you find yourself making it again and again. Enjoy every creamy, protein-packed bite!

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