Hey y'all! If you're looking for a refreshing, protein-packed twist on the classic, this Simple Cottage Cheese Egg Salad is just the ticket. Creamy cottage cheese blends beautifully with tender boiled eggs for a light yet satisfying bite that's perfect for lunches, spring picnics, or speedy meal prep. Whether you spread it on toast or serve it in lettuce wraps, this recipe is a flavorful and fuss-free favorite. Let's get cooking!
Why You'll Love This Simple Cottage Cheese Egg Salad
- Quick to make with only 10 minutes of prep and no fancy techniques!
- Loaded with protein from both eggs and cottage cheese, keeping you full and energized.
- Low in carbs and gluten-free, making it a great fit for healthy lifestyles.
- The creamy, tangy texture is irresistibly satisfying and perfect for sandwiches or wraps.
- Customizable with easy swaps and add-ins to suit your taste!
Ingredients for Simple Cottage Cheese Egg Salad
- 4 large eggs
- ¾ cup cottage cheese (small curd or regular)
- 2 tablespoons mayonnaise (optional, for extra creaminess)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh chives, finely chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Salt, to taste
- Optional: 1 celery stalk, finely diced
How to Make Simple Cottage Cheese Egg Salad
Step 1: Boil the Eggs
Place the eggs in a saucepan and add enough cold water to cover them by an inch. Bring to a boil, then cover and remove from heat. Let eggs sit for 10-12 minutes. Then, cool the eggs quickly under cold running water, peel, and set aside.
Step 2: Chop and Combine
Dice the peeled eggs into chunky pieces and add them to a medium mixing bowl. Stir in cottage cheese, mayonnaise (if using), Dijon mustard, chopped chives, garlic powder, pepper, and a pinch of salt. Add diced celery for extra crunch if you like!
Step 3: Mix and Adjust
Gently fold the ingredients together until everything is well combined, creamy, and the eggs are evenly coated. Taste and adjust seasoning as needed.
Step 4: Serve
Scoop your Simple Cottage Cheese Egg Salad onto toast, stuff into pita pockets, spoon into lettuce cups, or enjoy alongside crackers.
Notes & Helpful Cooking Tips
- You can prep the eggs ahead and store them in the fridge, shaving minutes off your total time!
- For a firmer texture, try using large curd cottage cheese (learn more about curds here).
- If you'd like to make it dairy-free, simply swap the cottage cheese for a favorite plant-based alternative (see cottage cheese nutrition here).
Variations on Simple Cottage Cheese Egg Salad
- Herbed Version: Add fresh dill and parsley for an herby punch.
- Avocado Twist: Mash in half a ripe avocado for extra creaminess and healthy fats.
- Spicy Kick: Stir in a dash of hot sauce or diced jalapenos for a little heat.
Required Equipment for Simple Cottage Cheese Egg Salad
- Medium saucepan
- Mixing bowl
- Knife and cutting board
- Measuring spoons
- Spoon or spatula for mixing
Storage Instructions & Shelf Life
Store any leftover Simple Cottage Cheese Egg Salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving, as some natural separation may occur. Freezing is not recommended, as the texture will change.
Serving Suggestions & Pairings
- Spoon onto whole grain toast for a hearty breakfast or lunch.
- Serve in lettuce cups with crisp veggies for a low-carb meal.
- Enjoy with crackers or alongside a side salad for a light, balanced plate.
Pro Tips for the Best Simple Cottage Cheese Egg Salad
- Let your egg salad chill for at least 30 minutes in the fridge before serving—this lets the flavors meld (learn how to perfect boiled eggs).
- Use fresh, high-quality eggs for the best taste and texture.
- Don’t overmix—the eggs can become mushy; gently fold ingredients together for chunky, satisfying bites.
Simple Cottage Cheese Egg Salad FAQ
- Can I use Greek yogurt instead of mayonnaise?
- Yes! Greek yogurt is a great substitute, adding creaminess and extra protein with a tangy flavor.
- How can I make this salad ahead for meal prep?
- Boil and peel eggs in advance, then assemble the salad up to 2 days before serving. Stir before serving for best texture.
- Is this recipe low-carb and gluten-free?
- Yes, this Simple Cottage Cheese Egg Salad is low in carbs and naturally gluten-free—just serve with your favorite carb or gluten-free option!
Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes | Servings: 2-3
Ingredients
- 6 large eggs
- 1 cup cottage cheese (low-fat or regular)
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- ¼ cup celery, finely diced
- 2 tablespoons chives, chopped
- Salt and black pepper, to taste
- Paprika, for garnish (optional)
Instructions
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1Place the eggs in a saucepan and cover with cold water. Bring to a boil, then simmer for 10 minutes. Transfer eggs to an ice bath and cool.
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2Peel the cooled eggs and chop them into small pieces.
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3In a large bowl, combine cottage cheese, mayonnaise, Dijon mustard, and mix until smooth.
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4Add chopped eggs, celery, and chives to the bowl. Season with salt and black pepper. Stir to combine.
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5Serve chilled, garnished with a sprinkle of paprika if desired. Enjoy on its own, on toast, or in a sandwich.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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