Cottage Cheese Egg Salad (High Protein)

This cottage cheese egg salad is the best egg salad recipe I’ve ever tasted. It’s fresh, it’s flavorful and it has extra protein. It’s made with fresh, simple ingredients and it’s mayo-free. If you’re a fan of egg salad, you absolutely MUST give this one a try! 

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Cottage cheese egg salad in a bowl garnished with chives served with a spoon.

Why you’ll love this

I love egg salad in general because it’s easy to prep ahead of time and super versatile. You can serve this as an easy sandwich in lettuce wraps, on a snack plate, or open-faced style on a piece of whole grain toast (this is my fave with some sliced avocado).

This protein-packed cottage cheese egg salad recipe is truly amazing and hands down my favorite egg salad recipe. I’ve even been told by family members that it’s “the best egg salad they’ve ever had!” and “it tastes better than mayo!”.

This recipe has all the classic flavors of traditional egg salad (even better, honestly!), but without the mayo. Plus, the addition of cottage cheese adds a few extra grams of protein compared with regular egg salad!

By replacing mayonnaise with protein packed cottage cheese and adding fresh herbs, you have a perfect pairing for a piece of sourdough toast or your favorite whole grain crackers. Yum!

It’s super flavorful with fresh dill and chives and has just the right amount of tanginess from lemon juice and dijon mustard. The cottage cheese is a great mayo-replacement for anyone who doesn’t love mayo!

Make a batch of this high protein egg salad to munch on for an easy lunch all week, or you can take egg salad sandwiches to your next potluck or picnic!

Ingredients for cottage cheese egg salad on a countertop with labels.

Ingredients

  • Eggs: You’ll need eggs for egg salad, of course! I have instructions for how to make perfect hard boiled eggs, but you could also grab store-bought hard boiled eggs and use those too. Grab the large eggs for this one!
  • Cottage cheese: Creamy cottage cheese takes this recipe to the next level. I like using full-fat cottage cheese best, but low-fat or fat-free will work too. Good Culture is my personal favorite brand for flavor and texture. A 1/2 cup cottage cheese packs 14 grams of protein! Even if you’re not a huge cottage cheese fan, I promise this swap works perfectly!
  • Dijon mustard: You can sub regular mustard if you don’t have dijon. I prefer dijon mustard for the tang and flavor. 
  • Fresh dill: The fresh dill is a MUST here for the classic egg salad flavor. It truly takes your egg salad to the next level.
  • Fresh chives: Like the fresh dill, adding fresh chives adds a pop of green and the perfect boost of fresh flavor. 
  • Red onion: Just a couple of tablespoons of finely diced red onion adds the perfect amount of onion flavor. Use this veggie chopper to make finely diced red onion a breeze. 
  • Lemon juice: Just a small amount of lemon juice adds the perfect amount of bright citrus flavor and pairs amazingly well with the dill and chives.
  • Salt, garlic powder + black pepper
An overhead shot of a spoonful of egg salad.

Step-by-step instructions

  1. First, prepare your hard boiled eggs. Place eggs in a pan with cold water covering the eggs to just an inch or two above the top of the eggs. Bring water to a full boil. When the water starts boiling, shut off the heat, cover, and allow to cook for 11-12 minutes.
  2. Next, transfer the eggs to an ice bath (a large bowl of water with ice). Leave them there for at least 5 minutes before peeling.
Hard boiled eggs in an ice bath.
  1. Next, peel and dice your eggs. The egg whites and yolks will separate a bit (that’s okay!).
  2. In a blender or using an immersion blender in a small container, blend cottage cheese until smooth and creamy (you can leave the cottage cheese with curds but the texture will be different). 
Ingredients for cottage cheese egg salad dressing in a bowl.
  1. In a medium sized bowl, combine blended cottage cheese, dijon mustard, dill, chives, red onion, lemon juice, and salt and pepper. Mix until combined.
Chopped hard boiled eggs and cottage cheese egg salad dressing in a bowl.
  1. In a mixing bowl, mix chopped eggs and blended cottage cheese mixture.
Cottage cheese egg salad in a bowl with a spoon.
  1. Serve with your favorite whole grain bread, crackers (like these) or even in lettuce wraps!
A close up shot of cottage cheese egg salad garnished with chives and dill.

Recipe FAQ

How to store

Egg salad keeps well when it’s prepped ahead, so it’s perfect for meal prepping. You can store this egg salad in an airtight container inside the refrigerator for up to 3 days.

How do I make perfect hard-boiled eggs?

Cooking eggs can be tricky, but this method is foolproof. My favorite way to make for egg salad is to start them in a pan with cold water that’s an inch or two above the eggs. Bring the water to a full boil, and then shut off the heat, cover and allow to cook for 11-12 minutes. Then transfer to an ice bath for 5 minutes and peel (don’t skip the ice bath step)! They’re perfect every time.

Do I have to blend the cottage cheese?

For a creamy egg salad similar to traditional egg salad, yes, I recommend blending the cottage cheese. If you don’t mind the texture of the cottage cheese or don’t have a lot of time, you can definitely leave it as too. The flavor will still be amazing and it will still be creamy!

Can I use store bought hard boiled eggs? 

Absolutely! Using store bought hard boiled eggs is a great shortcut to help reduce the time in the kitchen without compromising on nutrients or flavor.

Cottage cheese egg salad on a slice of toast.

How to serve this cottage cheese egg salad

  • In a sandwich or wrap with lettuce and tomato.
  • In a snack plate with whole grain crackers, egg salad, & your favorite crunchy veggies.
  • If you’re looking for a lower carb or gluten free option, serve in a lettuce wrap.
  • For breakfast open-faced style on a piece of whole grain toast.

Need help choosing a healthy bread option? Check out my blog post on 15 High Fiber Bread Options!

This egg salad would go great with these easy recipes, too:  

Shop this recipe

  1. Immersion Blender. I love using this to blend cottage cheese right in the container! It’s also perfect for soups and sauces.
  2. Veggie chopper: This chopper is SO amazing for this recipe because it chops everything the same size and saves you time (and your hands)
  3. Lemon juicer:  This makes juicing fresh limes or lemons a breeze!  

Variations

  • Add celery or green onions for more crunch and more flavor! 
  • Add finely diced bell pepper to amp up the veggies.  
  • Add chopped avocado for a creamy and healthy fat addition.
  • Add red pepper flakes or finely diced jalapeño for a spicy egg salad.
  • Use plain Greek yogurt instead of cottage cheese.
  • Add a creamy tang with a scoop of sour cream.
  • Add some pickle relish or finely diced pickles for a dill pickle twist!

More easy cottage cheese recipe ideas

Creamy Cottage Cheese Pasta
Unbelievably creamy high protein cottage cheese pasta sauce made with simple ingredients like cottage cheese, parmesan cheese, onion and garlic.
Check out this recipe
A bowl full of cottage cheese pasta sauce on chickpea pasta and topped with parmesan cheese and black pepper.
Cheesy Cottage Cheese Bread (2-Ingredient!)
Cheesy cottage cheese bread made with just two ingredients and 9 grams of protein per slice!
Check out this recipe
A close up shot of baked 2 ingredient cottage cheese bread.
Easy Cottage Cheese Bagel (2-Ingredients!)
Cottage cheese bagels made with two ingredient dough and topped with whatever seasonings you like.
Check out this recipe
A plate of cottage cheese bagels stacked.
2-Ingredient Cottage Cheese Ranch Dip (High Protein)
Cottage cheese and ranch seasoning powder blended to make a creamy, high protein dip!
Check out this recipe
Cottage cheese ranch dip with raw veggies.
Creamy High Protein Mac and Cheese
Easy creamy high protein mac and cheese made with shredded cheddar, cottage cheese and chickpea pasta.
Check out this recipe
A close up shot of high protein mac and cheese in a casserole dish
Cottage Cheese Chocolate Mousse (High Protein!)
Creamy high protein chocolate mousse made with just 4 ingredients.
Check out this recipe
Cottage cheese chocolate mousse layered with whipped cream in a glass.
Cottage cheese egg salad in a bowl garnished with chives served with a spoon.

Cottage Cheese Egg Salad

Creamy cottage cheese egg salad bursting with flavor from fresh ingredients.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 17 minutes
Servings: 4

Ingredients

  • 8 large eggs
  • 3/4 cup cottage cheese
  • 2 tsp dijon mustard
  • 2-3 tbsp fresh dill chopped
  • 1.5 tbsp fresh chives chopped
  • 1-2 tbsp red onion finely diced
  • 1 tsp lemon juice
  • 1 tsp garlic powder
  • 1/8 tsp salt or to taste
  • 1/4 tsp black pepper or to taste

Instructions

  • First, prepare your hard boiled eggs. Place eggs in a pan with cold water covering the eggs to just an inch or two above the top of the eggs. Bring water to a full boil. When the water starts boiling, shut off the heat, cover, and allow to cook for 11-12 minutes.
  • Next, transfer the eggs to an ice bath (a large bowl of water with ice). Leave them there for at least 5 minutes before peeling.
  • Next, peel and dice your eggs. The egg whites and yolks will separate a bit (that's okay!).
  • In a blender or using an immersion blender in a small container, blend cottage cheese until smooth and creamy (you can leave the cottage cheese with curds if you want to!).
  • In a medium sized bowl, combine blended cottage cheese, dijon mustard, dill, chives, red onion, lemon juice, and salt and pepper. Mix until combined.
  • In a mixing bowl, mix chopped eggs and blended cottage cheese mixture.Serve with your favorite whole grain bread, crackers or in lettuce wraps!
Course: dinner, lunch, Snack

Nutrition

Calories: 180kcal | Carbohydrates: 3g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 374mg | Sodium: 415mg | Potassium: 199mg | Sugar: 2g | Vitamin A: 624IU | Calcium: 87mg | Iron: 2mg

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6 Responses

  1. So so so good!
    I’m usually not an egg salad fan because I don’t like to eat mayo, and Greek yogurt versions are meh. But this one is SO good!
    I also like the added protein.

    I used a green onion instead of red onion and chives. Only a good pinch of kosher salt needed. Added about 2 tablespoons chopped celery.

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It's me, Jamie!

I’m a Registered Dietitian dedicated to helping you break free of the all-or-nothing dieting with balanced and realistic healthy eating.

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Meet Jamie

I’m a Registered Dietitian and I’ve been exactly where you are, right now. The all or nothing dieting, the constant food guilt, the scale obsession, absolutely no balance with food…. Sound familiar?