This Cottage Cheese Egg Salad is a lighter, protein-packed twist on the classic recipe. It swaps out most of the mayo for tangy cottage cheese while still delivering the creamy texture and satisfying flavor you love. Perfect for breakfast, lunch, brunch, or even as a quick snack!
🥚 Why You’ll Love This Cottage Cheese Egg Salad
- High-protein & low-fat – Made with cottage cheese instead of loads of mayo.
- Easy & quick – Comes together in minutes, especially if you pre-boil your eggs.
- Creamy & flavorful – Tangy, creamy, and full of texture with scallions and optional spices.
- Versatile – Enjoy it on toast, in a sandwich, wrap, or simply by the spoonful!
🧀 Cottage Cheese vs. Classic Egg Salad
Traditional egg salad can pack in 250–320 calories per 100g, mostly from mayonnaise. This lighter version with cottage cheese slashes the calories to around 160 per 100g without skimping on taste or creaminess.
🥗 Ingredients You’ll Need
- 6 large eggs – Or 7 medium.
- ⅔ cup (140g) cottage cheese – Full-fat or low-fat both work. Add a little yogurt if yours is too dry.
- 5–6 tablespoons scallions (spring onion) – Chopped. Chives are a great alternative.
- 2 tablespoons mayonnaise – Optional, but adds a nice depth of flavor.
- 1½ teaspoons Dijon mustard – Adjust to taste.
- ⅓ teaspoon red pepper flakes – Optional heat; sub with cayenne or sweet paprika.
- Salt & pepper – To taste.
🔪 Step-by-Step Instructions
1. Boil the eggs
Place eggs in a pot, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 7–8 minutes.
Tip: This method makes perfectly firm eggs without overcooking.
2. Cool the eggs
Transfer to ice water for 2 minutes to stop cooking. Peel once cool.
3. Chop the eggs
Cut in half. Remove the yolks from 4 eggs and mash them in a bowl. Finely chop the rest of the eggs and egg whites.
4. Make the creamy dressing
Mash the yolks with 2 tablespoons cottage cheese, mayo, and mustard until smooth and creamy.
5. Mix it all together
In a large bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing, salt, pepper, and most of the red pepper flakes. Mix until well combined. Chill for 30 minutes for best flavor.
🍽️ How to Serve It
- On toast – Great with sourdough, rye, or seeded bread.
- As a sandwich – A light and satisfying lunch.
- In a wrap – Try a whole grain tortilla or lettuce wrap.
- With crackers or veggies – For a healthy snack plate.
🌿 Add-Ins & Variations
Customize your egg salad with extras like:
- Protein: Smoked salmon, ham, or canned tuna.
- Crunch: Diced celery, cucumber, or bell pepper.
- Flavor: Fresh dill, lemon juice, capers, or chopped pickles.
- Creaminess: Add a little mashed avocado.
- Toppings: Microgreens, radishes, or more scallions.
✅ Top Tips for Success
- Prep ahead: Boil eggs up to 3 days in advance. Peel just before using.
- Cottage cheese texture: If yours is watery, mash or drain it before adding to the salad.
- Storage: Store covered in the fridge for up to 2 days. Stir before serving if moisture collects.
- Not freezer-friendly – Enjoy fresh for best taste and texture.
🥄 Try This Lighter Egg Salad Today!
This Cottage Cheese Egg Salad is creamy, tangy, and every bit as satisfying as the classic—just healthier! Keep a batch in the fridge for quick lunches, snacks, or breakfasts on the go.
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