COTTAGE CHEESE RECIPES · QUICK LUNCHES
This cottage cheese egg salad replaces mayonnaise with blended cottage cheese, so it is creamy, tangy and much higher in protein. Eight eggs, a tub of cottage cheese and a few pantry seasonings make four lunches in about 25 minutes, most of it waiting for the eggs.
Jump to Recipe
- Serves
- 4
- Total time
- 25 minutes
- Equipment
- Pot and blender
- Protein
- About 19 g per serving
- Keeps
- 3 days refrigerated
Why You’ll Love This Egg Salad
- No mayo. Blended cottage cheese gives the same creamy coating with more protein and less fat.
- Meal-prep friendly. Make it on Sunday and you have lunches through Wednesday.
- Cheap and filling. Eggs and cottage cheese are two of the least expensive proteins in the store.
Ingredient Notes
Blend the cottage cheese if you want it to taste like classic egg salad. Leave it as-is if you like the curds; both versions work.
Use eggs that are at least a few days old. Very fresh eggs are harder to peel cleanly.
Dijon mustard and a splash of pickle juice or lemon juice give the tang that mayo usually provides.
The recipe card below lists every quantity in one place.
How to Make Cottage Cheese Egg Salad
Cook and chop the eggs
Simmer the eggs for 11 minutes, chill them in ice water and peel. Chop them into small pieces.
Blend the dressing and fold
Blend the cottage cheese with the Dijon, pickle juice and seasonings, then fold it into the eggs with the celery and green onion.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Ice bath right away. Moving the eggs straight into ice water stops the cooking and prevents the green ring around the yolk.
- Season after chilling. Cold food tastes less salty. Taste again after it has been in the fridge for 30 minutes.
- Pat the celery dry. Wet celery thins the dressing. Dry it after washing.
Substitutions and Variations
- Greek yogurt: Use half plain Greek yogurt and half cottage cheese for a tangier salad.
- Herbs: Fresh dill or chives work in place of green onion.
- Spicy: Add ½ teaspoon smoked paprika and a few dashes of hot sauce.
- Avocado: Fold in half a mashed avocado just before serving. It is not included in the nutrition estimate.
Budget Tips
Eggs and cottage cheese together cost far less per gram of protein than deli meat. Buy a dozen and a half eggs at a time, boil a batch on the weekend, and keep the extras for breakfasts.
Serving Suggestions
Serve it on toasted whole-grain bread, in lettuce wraps, with crackers, or on top of a green salad. For more ideas that start with eggs and cottage cheese, try the cottage cheese egg bake, or pair it with the high-protein chicken salad for a lunch prep week. You can find more ideas in our cottage cheese recipes.
Storage, Reheating and Meal Prep
Refrigerate the egg salad in an airtight container right after making it and eat it within 3 days. Keep it cold in a lunch bag with an ice pack and do not leave it out for more than 2 hours. Egg salad does not freeze well.
Food safety: Cook the eggs until the yolks are firm, and keep the finished salad refrigerated at 40°F / 4°C or below.
Recipe Questions
Can you use cottage cheese instead of mayo in egg salad?
Yes. Blend it smooth with a little Dijon and pickle juice and use it cup for cup. It is creamy and adds protein.
Does cottage cheese egg salad taste like cottage cheese?
Once blended and seasoned with mustard and celery, it tastes like a tangy, creamy egg salad. Unblended curds are more noticeable.
How long does cottage cheese egg salad last?
Up to 3 days in the refrigerator in an airtight container.
How many grams of protein are in cottage cheese egg salad?
This recipe has about 19 g of protein per serving, from 2 eggs and ¼ cup of cottage cheese in each portion.
Cottage Cheese Egg Salad
Ingredients
Method
- Place the eggs in a pot, cover with cold water by 1 inch and bring to a boil over high heat. Turn the heat to low and simmer for 11 minutes.
- Move the eggs to a bowl of ice water and let them chill for 5 minutes. Peel and chop them into small pieces.
- Blend the cottage cheese, Dijon mustard, pickle juice, salt, pepper and garlic powder until smooth, about 30 seconds.
- In a bowl, gently fold the chopped eggs, celery, green onions and the cottage cheese dressing together.
- Taste and adjust the salt. Serve right away or chill for 30 minutes, then sprinkle with paprika.