There’s something undeniably comforting about a creamy, protein-packed egg salad, especially when it’s made with a twist. This Simple Cottage Cheese Egg Salad brings together the rich, familiar taste of hard-boiled eggs with the light, tangy creaminess of cottage cheese for a refreshing spin on a classic.

I first whipped this up during a post-grocery day fridge cleanout, looking for a way to stretch a few boiled eggs into something hearty. Now it’s my go-to lunch on busy workdays—it’s quick, satisfying, and surprisingly addictive.

It’s also budget-friendly, high in protein, and comes together in under 15 minutes, making it a perfect staple for meal preppers and snack lovers alike.

Ready to try your new favorite egg salad? Let’s dive in.

Why You’ll Love This Simple Cottage Cheese Egg Salad

Egg salad is a classic, but this version has a light and creamy twist you’re going to love. With just a few ingredients and minimal prep time, this cottage cheese version is ideal for everything from work lunches to lazy weekend bites.

Quick and easy to make.
This salad is ready in just 10–15 minutes, including the time it takes to peel and chop the eggs. Perfect for when you need something filling without much fuss.

Healthier without sacrificing flavor.
Swapping mayo for cottage cheese cuts down on fat and ups the protein content. The result? A lighter feel with all the creamy texture you crave.

Budget-friendly and pantry-staple based.
All you need are eggs, cottage cheese, and a handful of everyday ingredients. This is one of those recipes that doesn’t require a special trip to the store.

Great for meal prep and lunchboxes.
Make a batch at the beginning of the week and enjoy it in sandwiches, lettuce wraps, or straight from the bowl. It holds up well in the fridge for days!

Once you try this version, you might never go back to the mayo-based classic. Let’s take a closer look at what you’ll need.

Ingredients Notes

The beauty of this Simple Cottage Cheese Egg Salad is how accessible and wholesome the ingredients are. Each one adds texture and flavor to this satisfying dish.

Eggs are the foundation here. You’ll want them hard-boiled and fully cooled before chopping. I find that using eggs that are a few days old makes peeling a breeze. You can boil them the night before for even quicker prep.

Cottage cheese steps in as the creamy base in place of mayo or sour cream. I prefer using small-curd, full-fat cottage cheese for a more cohesive texture and richer flavor. It blends well with the egg and adds a subtle tang that elevates the whole dish.

Dijon mustard adds a pop of acidity and depth. Just a teaspoon or so gives this salad a gourmet twist without overwhelming the other flavors.

Fresh herbs like chives, dill, or parsley bring brightness and freshness to the salad. If you don’t have fresh herbs on hand, a sprinkle of dried dill works beautifully too.

Seasonings like salt, black pepper, and paprika pull it all together. I recommend starting light and adjusting to taste after everything is mixed. A tiny pinch of garlic powder is a lovely optional touch.

As far as equipment, you’ll just need a mixing bowl, a spoon or fork, and a knife for chopping. If you want to get fancy, a potato masher or egg slicer can speed things up.

How To Make This Simple Cottage Cheese Egg Salad

Making this egg salad is refreshingly simple. With just a few steps and minimal cleanup, you’ll have a creamy, flavorful salad ready to go in no time.

Start by boiling your eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, cover the pot, remove it from the heat, and let it sit for 10–12 minutes. Then rinse under cold water and peel once cool.

While the eggs are cooling, prep your cottage cheese mixture. In a medium bowl, combine the cottage cheese with Dijon mustard, a pinch of salt and pepper, and any fresh herbs you’re using. Mix gently until well combined.

Chop your hard-boiled eggs into bite-sized pieces. You can go chunky or fine, depending on how creamy you like your salad. I usually aim for a medium chop for the best balance.

Add the chopped eggs to the cottage cheese mixture. Use a fork or spoon to fold everything together gently, being careful not to mash the eggs too much. Taste and adjust the seasoning—this is when I like to sprinkle on a bit of smoked paprika.

Let it chill for a few minutes if you have the time. While it’s totally fine to eat right away, the flavors meld beautifully if you give it 15–30 minutes in the fridge.

From start to finish, this recipe takes about 15 minutes (less if your eggs are already cooked!). It’s a great last-minute lunch option or a reliable make-ahead meal.

Storage Options

One of the best things about this cottage cheese egg salad is how well it stores. Whether you're prepping lunches for the week or saving leftovers, it holds up beautifully.

Store the egg salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days, making it an ideal make-ahead option for busy weeks.

If you're meal prepping, portion it out into individual containers. That way, it's grab-and-go ready, perfect for packing into work lunches or enjoying as a quick snack.

Avoid freezing this salad—both eggs and cottage cheese don't thaw well and can become watery or rubbery after defrosting.

To reheat? Don’t! This salad is best enjoyed cold or at room temperature. Just give it a quick stir before serving to refresh the texture.

Variations and Substitutions

This recipe is super versatile and can be tweaked to suit your dietary preferences or just shake things up a bit.

For a low-fat version, use low-fat or nonfat cottage cheese. Just be aware that it may have a slightly thinner texture, so you might want to add an extra egg or reduce the mustard slightly.

Want more texture or crunch? Stir in chopped celery, red onion, or pickles. These add a satisfying bite and extra flavor to each mouthful.

Looking to go dairy-free? Try substituting the cottage cheese with a vegan mayo or mashed avocado. It won’t have the same tang, but it’s still creamy and delicious.

Add some heat with a dash of hot sauce or finely diced jalapeños. A sprinkle of cayenne can also do the trick if you like a little spice.

Make it extra hearty by serving it as a sandwich, in a wrap, or scooped into lettuce cups for a low-carb option. I even love it on a slice of toasted sourdough with avocado.

However you customize it, this Simple Cottage Cheese Egg Salad is forgiving and adaptable. Don’t be afraid to play around and make it your own!