Get ready to elevate your egg salad game with this Cottage Cheese Egg Salad—a delightful blend of creamy cottage cheese, perfectly boiled eggs, and a zesty mix of herbs and spices. This recipe brings a fresh perspective to the traditional egg salad, offering a lighter, protein-packed alternative.
This salad is featured in my list of 20 High Protein Cottage Cheese Recipes.
Cottage cheese is definiely experiencing a major come back these days. With its super high protein content and delicious savory flavor, this versatile dairy product can be used in so many different recipes, such as this creamy Cottage Cheese Mac and Cheese or this simple savory cottage cheese bowl.
I also love a simple cottage cheese salad with crunchy cucumbers, tomatoes, red onion, fresh herbs, salt and pepper. Or, I go for blended cottage cheese mixed with Ranch seasoning for a high-protein creamy dip for veggies.
For this recipe, I decided to create a super high protein egg salad, replacing mayo with cottage cheese. I knew cottage cheese on its own wouldn't work because it lacks mayo's tanginess and smooth creaminess.
After a few experiments, I decided to blend the cottage cheese with half of the boiled egg yolks, Dijon mustard and lemon juice. I also use this combination in this delicious Chicken Salad without Mayo and my No Mayo Deviled Eggs, and it really does the trick!
The result is a creamy egg salad with a slightly tart flavor and a variety of textures. Perfect as quick protein-rich lunch, snack or even healthy breakfast.
For more egg salad inspiration check out my Dill Pickle Egg Salad or this Herbed Avocado Egg Salad.
Jump to:
High Protein Egg Salad
There is so much to love about this salad!
- Quick and Easy: this healthy egg salad comes together in minutes!
- Protein Boost: cottage cheese adds a protein-packed punch, making this egg salad a satisfying and nutritious option (15 grams of protein in one serving)
- Creamy and Zesty: the combination of cottage cheese, Dijon mustard, and fresh lemon juice creates a lusciously creamy texture with a zesty kick
- Low-calorie and low-carb meal: since there is no mayo involved, one serving is only 169 kcal
If you are looking for more protein salads, make sure to also try these recipes:
Ingredient notes
-
Eggs: use good quality eggs, preferably free range or organic. I like eggs from local farmers or Vital Farms.
-
Cottage Cheese: full-fat cottage cheese is recommended but any kind of plain cottage cheese will do. Good Culture is my favorite brand.
-
Red Onion: for a bit of tang and spiciness.
-
Dijon Mustard: I like Grey Poupon.
-
Lemon Juice: freshly squeezed is best.
-
Fresh Herbs: I recommend a mix of fresh chives and parsley. Dill is nice in this salad, too.
-
Salt and Pepper: to season. I used freshly ground pink Himalayan salt and black pepper.
See recipe card for full information on ingredients and substitutions.
How to make it
- Boil the Eggs: Bring water to a rolling boil, gently drop in the eggs, and set the timer to 12 minutes. Once done, transfer the eggs to icy cold water to cool.
- Peel eggs and cut in half lengthwise (Image 1). Remove yolks from two eggs. Chop two eggs and two egg whites and transfer to a medium mixing bowl.
- Blend the Dressing: In a mini food processor, combine cottage cheese, Dijon mustard, lemon juice, and the two reserved egg yolks. Process until smooth (Image 2).
- Combine and Season: Add the blended mixture to the bowl with chopped eggs, onions, parsley, chives, salt, and pepper (Image 3). Mix until well combined (Image 4). Adjust salt and pepper to taste.
- Serve or Store: Enjoy immediately or store in the fridge in an airtight container.
Storage tips
Store any leftover egg salad in an airtight container in the refrigerator. Consume within 2-3 days.
Serving suggestions
Cottage Cheese Egg Salad offers various serving possibilities:
- Egg salad sandwiches: Spread over toasted bread or crackers for a delicious open-faced sandwich.
- In a wrap: Fill a tortilla or wrap with this delightful egg salad for a portable and satisfying lunch.
- On a bed of greens: Serve a scoop on a bed of fresh greens for a light and protein-packed salad. I like to add some chopped cucumbers and cherry tomatoes.
Substitutions and More Expert Tips
Customize your Cottage Cheese Egg Salad with these tips:
- Yolk texture: Adjust boiling time for your desired yolk texture. 8-10 minutes for creamier yolks, while 12 minutes produces classic hard-boiled eggs.
- Chop preferences: Tailor the egg size to your liking. Smaller dice works well for sandwiches, while larger pieces add heartiness to salads.
- Adjust ingredients: Fine-tune the lemon juice, mustard, and onion quantities based on your preference. A balance of 2 teaspoons each of lemon and mustard complements the cottage cheese, but feel free to add more for a bolder flavor.
- Add Flavorings: Make this egg salad your own by adding spices and/or veggies. Try it with paprika, chili powder, ranch seasoning, lemon zest (to make it extra lemony)
- Don't skip fresh herbs: This is what makes this salad super fresh and flavorful. Parsley, chives (or green onions) and dill are best choices.
- Make it extra creamy: for an even creamier salad, add a few tablespoons or plain Greek yogurt or sour cream.
Recipe FAQs
Due to the dairy content, freezing is not recommended as it may alter the texture of the cottage cheese.
Start with fresh eggs at room temperature. Boil them in rolling water for 12 minutes for a crumbly yolk or 8-10 minutes for creamier results. Transfer immediately to an ice bath for at least 5 minutes and peel. Older eggs peel more easily.
Can I make this salad without a mini food processor?
Yes you can! After boiling and mashing the egg yolks with a fork, combine them with cottage cheese, Dijon mustard, and lemon juice. Mix until smooth, then add diced egg whites, red onion, parsley, chives, salt, and pepper. Blend thoroughly using a fork. Adjust seasoning to taste. While a food processor simplifies blending, manual mixing achieves the same creamy consistency.
You can also blend the egg yolks and cottage cheese using an immersion blender. Use a tallish jar to blend the dressing (egg yolks, cottage cheese, lemon and mustard), then transfer to a bowl and mix with remaining ingredients.
Recipe
Cottage Cheese Egg Salad (No Mayo)
Equipment
Ingredients
- 4 large eggs
- ¼ cup red onion diced small
- ¼ cup cottage cheese
- 2 teaspoon Dijon mustard
- 2 teaspoon lemon juice freshly squeezed
- 1 tbps parsley leaves chopped
- 1 tbps chives chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- Boil the eggs. Bring water to boil in a pot, then gently drop the four eggs in the boiling water. Set timer to 12 minutes, then take the eggs out immediately and place in a bowl of icy cold water to cool.
- While the eggs are boiling and cooling, dice the onions and chop parsley and chives.
- Peel the eggs and cut them in half lengthwise. Remove yolks from two of the four eggs.
- Chop two eggs and two egg whites and transfer to a medium mixing bowl.
- In the bowl of a mini food processor add cottage cheese, Dijon mustard, lemon juice and the two reserved egg yolks. Process until smooth. You may need to stop the food processor and scrape the sides.
- Add the blended mixture to the bowl with chopped eggs together with chopped onions, parsley, chives, salt and pepper.
- Mix with a spoon or a rubber spatula until combined. Taste and add more salt and pepper, if needed.
- Serve immediately or store in the fridge in an airtight container.
Notes
Nutrition
You may also like
Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Shellie says
I made this and it’s tasty. Do you know the serving size?
Agnieszka says
Gi Shellie. One serving is half of the recipe (4 eggs make 2 servings), or a little less than 1/2 cup of the salad.
angie says
way too many onions and chives in the recipe. it overpowered everything and overall was not tasty. 🤢
Kasey says
Delicious! I have made this twice. The first time as is, which was great, and then this morning I wanted to make it more substantial so I added a can of tuna. This reminded me of lox, bagel and cream cheese, so I added some capers and topped with everything bagel seasoning. I ate half for breakfast and will have half tomorrow in an Egglife wrap with some spinach for lunch. Very versatile and healthy. I practice a low-carb lifestyle and this is a perfect option for my breakfast and lunch!
Agnieszka says
Thanks for your comment, Kasey. I love the idea of adding tuna and capers!
Nicole says
Delicious egg salad! Cottage cheese makes everything better.
Juyali says
Finally a good no mayo egg salad. 😊
Turned out perfect for me. Very tasty.
Adriana says
This is my favorite egg salad. Make it often!
Claudia-Cristina says
Just made a Cottage Cheese Egg Salad (No Mayo) and it’s a hit! Creamy cottage cheese mixed with eggs and a hint of mustard - super simple and delicious. Perfect for a quick lunch!
Marybet says
I just made this today and I’m glad I doubled it! I substituted pickle juice for the lemon juice and added some celery and red pepper. Thank you so much for the idea of cottage cheese.
Agnieszka says
Awesome. Love the pickle juice swap!
jd says
This is a sure keeper! Easy and delicious! I didn't have any parsley, chives or red onion so I used white onion and chopped up some bread and butter pickles - outstanding!
Agnieszka says
Awesome! Love the idea of adding pickles.
Stefanie Davis says
Far too salty on first attempt— would not add salt if made again. I’m thinking the cottage cheese offers enough sodium.
Bethany says
Way too salty! I added two more eggs and some more cottage cheese. It lacked flavor, despite the saltiness. I would advise 1/4 tsp salt instead, and this is coming from a girl that likes salty food. I'll try the recipe again with a few tweaks.
Agnieszka says
Sorry the recipe didn't turn out the way you wanted. I find that 1/2 tsp salt is just right for 4 eggs, but of course, feel free to reduce that amount for a lower salt version.
Boguslawa says
Great recipe. Will make it again👍
Pam says
I followed the recipe with the exception of adding one tablespoon plain yogurt to the blended ingredients as my cottage cheese was on the dry side. Turned out SO GOOD!! I had it piled on toasted sourdough for an open faced sandwich. Delicious, all the flavors were spot on!
Agnieszka says
Awesome! Thanks for the review, Pam!
Vonda says
This is a new favorite for me ... DELICIOUS! I added in pickled red onion to my mixture and tucked it all inside a whole wheat pita pocket ... so tasty! Thanks for a great recipe!