Can I use Greek yogurt instead of cottage cheese?

Absolutely! Greek yogurt makes a great substitute if you're not a cottage cheese fan. It will give you a similar tangy creaminess with the same protein boost. Just make sure to use plain, unflavored yogurt and perhaps add a little extra seasoning since yogurt is tangier than cottage cheese.

How do I make the perfect hard-boiled eggs for this salad?

For ideal hard-boiled eggs, place them in a pot and cover with cold water. Bring to a boil, then immediately remove from heat, cover the pot, and let sit for exactly 10 minutes. Transfer to an ice bath to stop the cooking, which results in perfectly set whites and no gray ring around the yolks.

Is this egg salad keto-friendly?

Yes, this recipe is naturally low in carbs and high in protein and healthy fats, making it suitable for those following a ketogenic diet. Just make sure your honey mustard doesn't contain too much sugar, or substitute with Dijon mustard mixed with a sugar-free sweetener.

How can I make this recipe even higher in protein?

For an extra protein boost, you could increase the amount of cottage cheese or add some chopped cooked chicken breast. Some people also like to add a scoop of unflavored protein powder, though this will change the texture somewhat.

Cottage Cheese Egg Salad Recipe

Name: Cottage Cheese Egg Salad Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 8 hard boiled eggs, chopped; 1/2 cup low-fat cottage cheese (110g, more for extra creamy); 2-3 Tbsp. honey mustard *; 3 dill pickles, chopped; 1-2 green onions, chopped; 1/4 tsp. paprika (optional); Salt and black pepper to taste; Fresh chives, chopped; Fresh dill, chopped

This creamy, protein-packed Cottage Cheese Egg Salad is a game-changer for your lunch routine! By swapping traditional mayo for cottage cheese, you get a lighter, protein-boosted twist on classic egg salad that’s ready in just 5 minutes. Perfect for quick lunches, meal prep, or a nutritious snack, this recipe strikes that perfect balance between healthy and satisfying without sacrificing flavor.

Why You’ll Love This Recipe

Lightning Fast: From fridge to table in 5 minutes flat – perfect for those days when cooking feels like too much effort.
Protein Powerhouse: The combination of eggs and cottage cheese creates a seriously satisfying meal that will keep hunger at bay for hours.
Versatile Base: Works beautifully as a sandwich filling, wrapped in lettuce, or simply eaten straight from the bowl with a fork (no judgment here!).
Healthier Alternative: Cottage cheese gives you all the creaminess you want with extra protein and less fat than traditional mayo-based versions.

Ingredients You’ll Need

Hard-boiled eggs: The star of the show providing that perfect egg salad texture and flavor. I recommend cooking them slightly jammy in the center for the best texture.
Cottage cheese: The secret ingredient that adds creaminess and protein without the heaviness of mayo. Use low-fat for everyday eating or full-fat when you want something more indulgent.
Honey mustard: Adds the perfect balance of sweetness and tang that brings everything together. Choose a good quality one for the best flavor.
Dill pickles: These little flavor bombs add the perfect crunch and briny kick that makes egg salad irresistible.
Green onions: Provides a mild onion flavor without overwhelming the other ingredients. The green parts add nice color too!
Paprika: A sprinkle adds beautiful color and a subtle smoky flavor that complements the eggs perfectly.
Salt and pepper: Essential for balancing and enhancing all the flavors – don’t skip these!
Fresh herbs (optional): Chives and dill take this from good to great with their bright, fresh flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Spicy

Add a dash of hot sauce, some diced jalapeños, or a sprinkle of cayenne pepper for a kick that’ll wake up your taste buds.

Mediterranean Twist

Mix in some chopped olives, a sprinkle of feta cheese, and swap the dill pickles for sun-dried tomatoes for a Mediterranean-inspired version.

Avocado Addition

Fold in some diced avocado just before serving for extra creaminess and healthy fats that make this even more satisfying.

Curry Flavor

Add 1-2 teaspoons of curry powder and a handful of raisins for a surprising flavor combination that works amazingly well.

How to Make Cottage Cheese Egg Salad

Step 1: Prep Your Ingredients

Make sure your hard-boiled eggs are cooled and peeled. Chop them to your preferred texture – I like mine with some chunks for texture.

Step 2: Mix Everything Together

In a medium bowl, add your chopped eggs, cottage cheese, honey mustard, chopped pickles, sliced green onions, paprika, salt, and pepper.

Step 3: Fold Gently

Using a spatula or spoon, gently fold all ingredients together until well combined. Be careful not to mash the eggs too much unless you prefer a smoother texture.

Step 4: Taste and Adjust

Give it a quick taste and adjust the seasonings to your preference. Need more creaminess? Add another spoonful of cottage cheese. Want more tang? Add a bit more mustard.

Step 5: Add Fresh Herbs

If using, fold in freshly chopped chives and dill at the end to preserve their bright flavor and color.

Pro Tips for Making the Recipe

Egg Texture Matters: For the best texture, don’t over-chop your eggs – leave some chunks for that perfect egg salad bite.
Drain Your Cottage Cheese: If your cottage cheese seems watery, drain it in a fine mesh strainer for a few minutes before adding to the salad.
Chill Before Serving: While you can eat it right away, letting it chill for 30 minutes allows the flavors to meld together beautifully.
Hard-Boiled Egg Hack: Use already peeled hard-boiled eggs from the store when you’re really pressed for time – no judgment here!
Control the Moisture: Add the cottage cheese gradually until you reach your desired consistency. Some people like their egg salad drier, others prefer it creamier.

How to Serve

As a Sandwich

Layer between whole grain bread with fresh lettuce, sliced tomato, and avocado for a complete meal. A sprinkle of microgreens on top adds color and nutrients.

In a Wrap

Roll up in a tortilla with fresh spinach and sliced red bell peppers for a portable lunch option.

Protein-Style

Serve scoops on cucumber rounds or inside hollowed-out tomatoes for a low-carb option that’s perfect for summer.

On a Salad

Place a generous scoop on top of a bed of mixed greens with some extra vegetables for a complete meal that requires zero cooking.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after a few hours in the fridge!

If making ahead for meal prep, consider adding a squeeze of lemon juice to help preserve the freshness and color.

Freezing

Unfortunately, this egg salad doesn’t freeze well. The texture of the eggs and cottage cheese will change significantly upon thawing.

Packing for Lunch

If taking to work or school, pack in an insulated container with an ice pack to keep it safely chilled until lunchtime.

FAQs

Can I use Greek yogurt instead of cottage cheese?

Absolutely! Greek yogurt makes a great substitute if you’re not a cottage cheese fan. It will give you a similar tangy creaminess with the same protein boost. Just make sure to use plain, unflavored yogurt and perhaps add a little extra seasoning since yogurt is tangier than cottage cheese.
How do I make the perfect hard-boiled eggs for this salad?

For ideal hard-boiled eggs, place them in a pot and cover with cold water. Bring to a boil, then immediately remove from heat, cover the pot, and let sit for exactly 10 minutes. Transfer to an ice bath to stop the cooking, which results in perfectly set whites and no gray ring around the yolks.
Is this egg salad keto-friendly?

Yes, this recipe is naturally low in carbs and high in protein and healthy fats, making it suitable for those following a ketogenic diet. Just make sure your honey mustard doesn’t contain too much sugar, or substitute with Dijon mustard mixed with a sugar-free sweetener.
How can I make this recipe even higher in protein?

For an extra protein boost, you could increase the amount of cottage cheese or add some chopped cooked chicken breast. Some people also like to add a scoop of unflavored protein powder, though this will change the texture somewhat.

Final Thoughts

This Cottage Cheese Egg Salad is proof that healthy eating doesn’t have to be complicated or boring. It’s become my go-to lunch option when I need something nutritious that actually keeps me full until dinner. The protein from both the eggs and cottage cheese creates a satisfying meal that’s so much more than the sum of its parts. Whether you’re looking to change up your lunch routine or need a quick protein fix, give this 5-minute wonder a try. I promise it’ll earn a permanent spot in your meal rotation!