I’ll be honest – I used to be one of those people who wrinkled their nose at cottage cheese. But this cottage cheese egg salad recipe completely changed my relationship with the ingredient, and now it’s my go-to for meal prep Sundays. With 14 grams of protein per serving, it keeps me satisfied for hours.
It was actually my attempt to recreate my grandmother’s egg salad that led me here. She always made the creamiest version, but I needed something with more protein to fuel my morning workouts. After testing dozens of combinations, I discovered that cottage cheese not only boosts the protein but creates that signature creamy texture I remembered. The scallions add the perfect bite, and the Dijon mustard gives it just enough tang. My teenage kids now request this over regular egg salad – that’s when you know you’ve got a winner.
Table of Contents
Ingredients for Cottage Cheese Egg Salad
I’ve tested this recipe with different cottage cheese brands, and full-fat really does make a difference in both texture and flavor. The extra richness balances perfectly with the tangy mustard and creates that creamy base we’re after.
2/3 cup cottage cheese (full-fat preferred)
6 large eggs
5-6 tablespoons finely chopped scallions – I recommend using both white and green parts for maximum flavor
2 tablespoons mayonnaise (I usually use Hellmann’s or homemade)
1 1/2 teaspoons Dijon-style mustard (to taste) – My preference is Grey Poupon for its sharp tang
1/3 teaspoon fine sea salt (and black pepper to taste)
1/4 teaspoon red pepper flakes – In my experience, start with less and add more to taste
Step-by-Step Instructions
Pro tip: I recommend using eggs that are at least a week old – they peel much easier and give you cleaner results every time.
Step 1: Boil the eggs in a small pot of water for exactly 7-8 minutes once boiling, then turn off heat and leave covered for another 7-8 minutes without removing the lid. This method ensures perfectly cooked yolks without that gray ring around the edges.
Step 2: Immediately transfer eggs to an ice water bath for 2-3 minutes, adding more ice cubes to keep water very cold. This stops the cooking process completely and makes peeling effortless. Don’t skip this step – it’s crucial for food safety and easy peeling.
Step 3: Carefully peel eggs and cut each in half lengthwise using a sharp knife. Remove yolks from 4 eggs and place in a shallow bowl. Finely chop the 2 remaining whole eggs and all egg whites, then set aside in a separate bowl.
Step 4: Mash the egg yolks with 2 tablespoons cottage cheese, mayonnaise, and mustard using a fork until the mixture is completely smooth and creamy – it should look like thick paste with no lumps.
Step 5: In your mixing bowl, gently combine chopped eggs, remaining cottage cheese, scallions, creamy yolk mixture, salt, pepper, and most of the red pepper flakes. Fold together until just combined – don’t overmix or you’ll break down the cottage cheese curds.
Step 6: Taste and adjust seasoning as needed, sprinkle remaining red pepper flakes on top, and refrigerate for at least 30 minutes before serving. This resting time allows all the flavors to meld together perfectly.
Note: Total prep time is about 20 minutes including cooling time.
What to Serve with Cottage Cheese Egg Salad
This protein-packed salad pairs beautifully with various textures and flavors that complement its creamy, tangy profile.
High-Protein Cottage Cheese Flatbread: This 2-ingredient bread makes the perfect sturdy base for your egg salad, adding even more protein to your meal while providing satisfying texture.
Crisp Lettuce Wraps: Butter lettuce or romaine creates a fresh, light vessel that keeps things low-carb while adding satisfying crunch and letting the egg salad flavors shine.
High-Protein Breakfast Bowls: Add a scoop of this egg salad to your morning bowl alongside fresh veggies for an extra protein boost that’ll keep you satisfied all morning.
Cucumber Rounds: These make elegant appetizers and provide cool, refreshing contrast to the rich egg salad while adding hydration and keeping calories minimal.
High-Protein Cottage Cheese Bagels: For the ultimate protein-packed breakfast, serve this egg salad on homemade cottage cheese bagels for over 25g of protein per serving.
Storage & Serving Tips
Store your cottage cheese egg salad in an airtight container in the refrigerator for up to 3 days maximum. The cottage cheese curds can break down after this time, affecting both texture and food safety.
This egg salad tastes best when served chilled, so remove it from the fridge just before serving. If you’re meal prepping, pack the egg salad separately from bread or crackers to prevent them from getting soggy – I learned this the hard way!
The versatility of this recipe makes it perfect for various occasions. I often double the batch on Sunday and use it throughout the week in different ways – from cottage cheese wraps to quick breakfast bowls. It’s also fantastic alongside other high-protein salads like this chickpea, beet, and feta salad for a protein-packed lunch spread.
Conclusion
This cottage cheese egg salad proves that healthy eating doesn’t mean sacrificing flavor or satisfaction. With its impressive 14 grams of protein per serving and creamy texture, it’s become a weekly staple in my meal rotation. Whether you’re new to cottage cheese or looking for ways to boost your protein intake, this recipe delivers on both taste and nutrition. Give it a try – I think you’ll be surprised by how delicious it is!
Simple Cottage Cheese Egg Salad
A refreshing and nutritious spin on traditional egg salad combining creamy cottage cheese with hard-boiled eggs for a protein-packed meal.
Boil the eggs in a small pot of water for 7-8 minutes once boiling, then turn off heat and leave for 7-8 minutes without removing lid.
Cool the eggs in ice water for about 2 minutes, adding more ice cubes to keep water cold. Drain and peel eggs.
Cut each egg in half lengthwise, remove yolks from 4 eggs and place in shallow bowl. Finely chop the 2 remaining whole eggs and egg whites, set aside.
Mix egg yolks with 2 tablespoons cottage cheese, mayonnaise, and mustard. Mash with fork until thick and creamy.
In mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, creamy dressing mixture, salt, pepper, and most pepper flakes. Stir until thoroughly combined.
Adjust seasoning as needed. Sprinkle remaining pepper flakes on top. Refrigerate for 30 minutes before serving if possible.
Notes
Use eggs that are a week or two old for easier peeling. Don’t skip the ice water bath to stop cooking process. Mash yolks thoroughly with cottage cheese for creamy base. Refrigerate for at least 30 minutes to allow flavors to meld.
Hi there! I'm Sarah Thompson, and if you've ever stood in your kitchen wondering, "How do I actually make protein taste good?" – you're exactly where I was seven years ago.
