This Egg Salad with Cottage Cheese is one of my favorite protein-rich lunches.
It’s creamy, tangy, a little spicy, and so satisfying.
Whether I serve it on toast, in lettuce cups, or straight from the bowl, it always hits the spot.
And the best part? It comes together in under 30 minutes.
Why You’ll Love This Egg Salad
Higher protein thanks to cottage cheese.
Creamy but light from the sour cream and mustard combo.
Quick and simple — perfect for meal prep or weekday lunches.
Versatile — great in sandwiches, wraps, or lettuce cups.
What You’ll Need (Ingredient Highlights)
Eggs – A classic base, hard-boiled and chopped.
Cottage cheese – Adds creaminess and protein.
Scallions – Brings freshness and a mild onion flavor.
Mayonnaise + Dijon mustard – Tangy and smooth dressing.
Red pepper flakes – For a touch of heat.
Salt and pepper – Essential seasonings.
Pro Tips for the Best Egg Salad
Use ice water to cool eggs quickly and make peeling easier.
Mash the yolks with the dressing first for a silky texture.
Don’t skip chilling — it helps flavors meld beautifully.
Adjust mustard or pepper to suit your taste.
How to Make Egg Salad with Cottage Cheese
Step 1: Boil the Eggs
Place 6 large eggs in a pot and cover with water.
Bring to a boil, then turn off the heat and cover. Let sit for 7–8 minutes.
Step 2: Cool and Peel
Drain the hot water and transfer eggs to an ice bath.
After 2 minutes, peel and pat dry.
Step 3: Prep the Eggs
Cut 4 of the eggs in half and place their yolks into a bowl.
Finely chop the remaining 2 whole eggs and egg whites.
Step 4: Make the Dressing
Mash the yolks with 2 tablespoons of the cottage cheese, 2 tablespoons mayonnaise, and 1½ teaspoons Dijon mustard until smooth.
Step 5: Mix the Salad
In a mixing bowl, combine chopped eggs, remaining cottage cheese, chopped scallions, mashed dressing, ⅓ teaspoon salt, black pepper, and most of the red pepper flakes. Stir well.
Step 6: Chill and Serve
Sprinkle remaining red pepper flakes on top.
Cover and chill for 30 minutes before serving.
Serving Ideas
Spread on whole grain toast or crackers.
Tuck into pita pockets with arugula.
Spoon into romaine lettuce cups for a low-carb meal.
Add to a wrap with sliced cucumbers and spinach.
Variations & Swaps
Use Greek yogurt instead of mayo for a tangier twist.
Add chopped celery for crunch.
Mix in a little smoked paprika or fresh dill.
Replace scallions with chives or red onion.
Storage Tips
Store in an airtight container in the fridge up to 3 days.
Not recommended for freezing.
Stir before serving if stored.
FAQs
Can I make this in advance?
Yes! It tastes even better after chilling for a few hours.
Is this recipe keto-friendly?
Yes, it’s low in carbs and high in fat and protein.
Can I use full-fat cottage cheese?
Absolutely — it makes the salad even creamier.
How do I make it spicier?
Add more red pepper flakes or a dash of hot sauce.
Can I mash all the eggs instead of chopping?
Yes, but it will be a softer, less chunky texture.
What’s the best way to serve this for a party?
Spoon it onto crostini or into small lettuce cups for bite-size appetizers.
Final Thoughts
This Egg Salad with Cottage Cheese has become a staple in my kitchen.
It’s simple, flexible, and packed with flavor and nutrition.
Whether I’m making a quick lunch or prepping for the week, it never disappoints.
