Creamy Cottage Cheese Egg Salad

This cottage cheese egg salad transforms the classic recipe into a lighter, protein-packed version that doesn't sacrifice flavor. Perfect for meal prep, this creamy, tangy combination delivers all the comfort of traditional egg salad with fewer calories and added nutritional benefits.

I first created this recipe when looking for higher-protein breakfast options that would keep me satisfied until lunch. My family was skeptical about the cottage cheese swap, but now they request it regularly for weekend brunches.

Ingredients

• Large eggs: The foundation of the recipe provides rich flavor and essential protein
• Cottage cheese: Creates creaminess with less fat than traditional mayo-only versions
• Spring onions: Delivers mild onion flavor and a pop of color throughout
• Mayonnaise: Just enough for richness without overwhelming the healthier profile
• Dijon mustard: Adds sophisticated tang that complements the eggs perfectly
• Sea salt and black pepper: Essential seasonings that enhance all other flavors
• Red pepper flakes: Provides gentle heat and visual appeal as a finishing touch

Step-by-Step Instructions

Boil the Eggs:

Place eggs in a small pot with water, cover and bring to boil. Turn off heat and let sit covered for 7-8 minutes. This gentle cooking method prevents the gray ring around yolks and ensures perfectly cooked eggs every time.

Cool the Eggs:

Immediately transfer cooked eggs to ice water for about 2 minutes, refreshing the cold water halfway through. This quick temperature change makes peeling significantly easier and stops the cooking process for perfectly textured eggs.

Prepare the Eggs:

After peeling, separate yolks from whites in 4 eggs while keeping 2 eggs whole. Finely chop the egg whites and whole eggs. This technique creates texture variation that makes the final salad more interesting.

Create the Dressing Base:

Combine the reserved egg yolks with some cottage cheese, mayonnaise and mustard. Mash thoroughly until creamy. This creates a rich, flavorful foundation that binds everything together beautifully.

Assemble the Salad:

Mix chopped eggs with remaining cottage cheese, scallions, dressing, seasonings and most of the pepper flakes. Stir gently but thoroughly to combine all flavors evenly without breaking down the texture too much.

Pin

The cottage cheese truly transforms this recipe from ordinary to extraordinary. My personal tip is to use small curd cottage cheese with at least 4% fat for the best texture and flavor. I discovered this combination when trying to recreate my grandmother's egg salad while cutting back on mayo.

Storage Solutions

This cottage cheese egg salad keeps beautifully in an airtight container in the refrigerator for up to two days. The flavor actually improves after a few hours as the ingredients meld together. If you notice any liquid separation after storage, simply give it a quick stir before serving. Unlike many dairy-based salads, this one maintains its appealing texture without becoming watery or soggy.

Serving Suggestions

While delicious on its own, this versatile egg salad shines when served in different ways. Try it spread on toasted whole grain bread with sliced cucumber and microgreens for a nutritious open-faced sandwich. For a lower-carb option, serve in lettuce cups or endive spears. It also makes an excellent protein addition to a larger salad plate alongside fresh vegetables. For brunches, serve it with bagels and allow guests to build their own sandwiches.

Simple Swaps

The beauty of this recipe lies in its flexibility. If you prefer a different flavor profile, substitute fresh dill or chives for the scallions. Greek yogurt can replace some or all of the mayonnaise for an even lighter version. For those avoiding dairy completely, silken tofu blended with a bit of lemon juice creates a surprisingly similar texture to cottage cheese. Smoked paprika makes a wonderful alternative to red pepper flakes if you prefer smoky notes without the heat.

Pin

Frequently Asked Questions About the Recipe

→ Can I make this cottage cheese egg salad ahead of time?

Yes, you can prepare this egg salad up to 2 days in advance. Store it covered in the refrigerator. If it releases any water the next day, simply give it a quick stir before serving. For meal prep, you can also boil the eggs up to 3 days ahead and keep them refrigerated, peeling just before assembly.

→ What can I serve with cottage cheese egg salad?

This versatile egg salad pairs wonderfully with whole grain toast, in lettuce wraps, stuffed in tomatoes, on cucumber slices, with crackers, or as part of a protein-packed breakfast bowl. It also works well in sandwiches or as a nutritious topping for a green salad.

→ How can I adjust the consistency of the egg salad?

If your cottage cheese is runny, mash it with a fork until it thickens before combining with other ingredients to prevent a soggy mixture. For a thicker consistency, reduce the amount of mayonnaise or add more chopped egg whites. For a creamier texture, incorporate an extra tablespoon of mayonnaise or mash more of the egg yolks.

→ Can I customize this egg salad with other ingredients?

Absolutely! Try adding diced celery for crunch, chopped dill or chives for fresh herb flavor, capers for tanginess, diced avocado for creaminess, or a sprinkle of everything bagel seasoning. You can also add diced bell peppers or swap Dijon for whole grain mustard for texture variation.

→ Is this cottage cheese egg salad suitable for specific diets?

This egg salad is naturally gluten-free, low-carb, and high in protein. It's suitable for vegetarians who include eggs and dairy. For a keto-friendly version, ensure your cottage cheese is full-fat. The recipe is also lower in fat than traditional egg salad, making it appropriate for many heart-healthy eating plans.

→ Why remove some of the egg yolks in this recipe?

Removing some egg yolks and replacing them with cottage cheese creates a lighter egg salad with less fat and cholesterol while maintaining creaminess. The technique also allows you to create a smooth, binding dressing by mashing the remaining yolks with cottage cheese and mayonnaise, resulting in better texture and flavor distribution.