Bursting with flavor, protein, and creamy goodness, this Creamy Cottage Cheese Egg Salad is a game-changer for anyone looking to jazz up their lunch routine! The luscious blend of tangy cottage cheese, fluffy eggs, and a zippy Dijon-mayo dressing is so much more than your classic egg salad — it’s light, refreshing, and downright crave-worthy.
Why You’ll Love This Recipe
- Protein-Packed & Satisfying: Each bite delivers a filling boost of protein to keep you energized and content for hours.
- Creamy Without the Guilt: The cottage cheese delivers incredible creaminess, but keeps things light and fresh—no heavy mayo overload here!
- Quick & Easy Meal Prep: With just a few wholesome ingredients and a handful of minutes, you can whip up a batch for busy lunches or impromptu snacks.
- Customizable to Taste: Tweak the herbs, the spice, or even the texture—this salad is ultra-adaptable to your favorite flavors and dietary needs.
Ingredients You’ll Need
The beauty of this salad is in its simplicity—each ingredient brings something special, from the richness of eggs to the tang of Dijon and the creamy, luscious cottage cheese. Here’s what you’ll need and why each one matters!
- Cottage Cheese: Choose thick and creamy cottage cheese for the best texture—it creates the signature silky, tangy base for your salad.
- Large Eggs: Perfectly hard-boiled for a fluffy, hearty bite that pairs beautifully with creamy dressing.
- Scallions / Spring Onion: Finely chopped, adding fresh, snappy flavor and a pop of green color.
- Mayonnaise: Just a spoonful or two for extra silkiness—feel free to use light mayo, or swap for Greek yogurt.
- Dijon-Style Mustard: Zippy and bright, it cuts through the richness with a subtle tang that makes the whole salad sing.
- Fine Sea Salt & Black Pepper: Essential for seasoning every layer—don’t be shy, taste as you go!
- Red Pepper Flakes: Totally optional, but they add a gentle warmth and a touch of lovely color on top.
Variations
One of the wonderful things about Creamy Cottage Cheese Egg Salad is how forgiving it is—swap, add, or omit your way to a version that’s absolutely perfect for you. Here are a few tasty tweaks you can try:
- Herby Twist: Toss in fresh dill, chives, or parsley to add green flecks and extra herbal brightness.
- Veggie Crunch: Dice in crunchy celery or cucumber for a refreshing pop and extra fiber.
- Spicy Kick: Amp up the red pepper flakes or stir in a dash of hot sauce for those who love some fire.
- Lighter Version: Substitute Greek yogurt for mayo, or use low-fat cottage cheese to trim the calories even further.
- Classic Touch: Add a handful of chopped pickles or capers for a savory, tangy bite reminiscent of traditional deli salads.
How to Make Creamy Cottage Cheese Egg Salad
Step 1: Perfectly Boil Your Eggs
Place your eggs in a small pot, cover them with water, and pop a lid on. As soon as the water boils, turn off the heat—just let them sit for 7-8 minutes. This easy method means your eggs will be tender and easy-peeling, not rubbery or overcooked. Use your favorite technique if you have one!
Step 2: Chill & Peel
Right after boiling, give your eggs a quick chill in ice-cold water. A couple of minutes is all it takes to stop the cooking and make them a breeze to peel. Dry them off, and you’re ready for the fun part—assembling your salad!
Step 3: Chop & Separate
Halve the eggs lengthwise and gently remove the yolks from four of them, placing the yolks in a mixing bowl. Finely chop the remaining whole eggs and the egg whites you set aside. This step ensures a perfect mix of creamy and chunky textures.
Step 4: Make the Dreamy Dressing
Mash the yolks with a fork, then mix in two tablespoons of the cottage cheese, your mayo, and Dijon. Don’t stress about achieving total smoothness—a little texture here makes the salad more interesting. This creamy mixture is the magic glue for your salad.
Step 5: Combine & Finish
In a larger bowl, gather your chopped eggs, the rest of your cottage cheese, the zippy scallions, your luscious yolk mixture, salt, pepper, and a sprinkle of red pepper flakes. Stir everything until evenly combined and taste to tweak the seasoning. For that signature chef’s touch, sprinkle on a few more pepper flakes before serving.
Step 6: Chill for Best Flavor
If you have the time and patience, cover your bowl and refrigerate the Creamy Cottage Cheese Egg Salad for 30 minutes. This lets the flavors mingle and transform your salad from delicious to downright irresistible!
Pro Tips for Making Creamy Cottage Cheese Egg Salad
- Egg Texture Matters: Don’t overcook your eggs—gentle boiling and immediate chilling guarantee they’ll be tender and easy to chop (no gray, sticky yolks here!).
- Cottage Cheese Consistency: If your cottage cheese is runny, give it a quick mash with a fork before using—this keeps your salad from feeling watery.
- Chop Like a Pro: Use a sharp knife to get perfectly even egg and scallion pieces, so every bite has a bit of everything.
- Flavor Melding: A short chill in the fridge goes a long way for flavor development—don’t skip it if time allows!
How to Serve Creamy Cottage Cheese Egg Salad
Garnishes
To make every serving pop, scatter on more red pepper flakes, extra chopped scallions, or even a flurry of fresh herbs. A sprinkle of smoked paprika or a few microgreens add a restaurant-worthy finish and a fun dash of color!
Side Dishes
This vibrant salad shines alongside crisp cucumber spears, cherry tomatoes, or a leafy green salad. For something heartier, pair it with whole grain bread, rye crackers, or even nestle it inside a pita for a grab-and-go lunch.
Creative Ways to Present
Spoon your Creamy Cottage Cheese Egg Salad into halved avocados, scoop onto lettuce cups for a low-carb delight, or pile high on toast points for an eye-catching brunch centerpiece. You can even use it as a savory “dip” for veggie sticks at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad in an airtight container in the refrigerator for up to two days. Give it a gentle stir before serving—if any liquid separates, just mix it back in for flawless texture.
Freezing
This Creamy Cottage Cheese Egg Salad isn’t a candidate for freezing—the fresh eggs and creamy cottage cheese just won’t hold up once thawed, so enjoy it freshly made or within a couple of days.
Reheating
No reheating required (or recommended)! This salad is best savored cold or at cool room temperature, making it an effortless grab-and-go option any time of day.
FAQs
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Can I make Creamy Cottage Cheese Egg Salad ahead of time?
Absolutely! You can prep your eggs up to three days in advance and mix the salad up to a day ahead. For best flavor, let it chill for 30 minutes before serving—just be sure to give it a good stir when you’re ready to eat.
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What type of cottage cheese works best?
Thick, creamy cottage cheese is ideal so your salad isn’t watery—if yours is on the runny side, mash it lightly with a fork or drain off any excess liquid before using.
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Can I make this recipe without mayonnaise?
Yes! Simply swap the mayo for plain Greek yogurt, a little more cottage cheese, or even a creamy vegan alternative for a tangy, lighter salad.
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Is Creamy Cottage Cheese Egg Salad gluten-free?
Yes, this salad is naturally gluten-free—just be mindful of what you serve it with if you need your whole meal to be gluten-free as well.
Final Thoughts
If you’re looking for a creamy, nourishing, and wonderfully refreshing twist on a lunchtime classic, Creamy Cottage Cheese Egg Salad is sure to win you over. I can’t wait for you to try it, get a little creative, and make this easy comfort food a new staple in your kitchen!
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Creamy Cottage Cheese Egg Salad Recipe
- Prep Time: 16 minutes
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: International
- Diet: Vegetarian
Description
This Simple Cottage Cheese Egg Salad is a creamy and flavorful twist on traditional egg salad. The combination of cottage cheese, eggs, and a tangy dressing creates a delicious and satisfying dish that is perfect for a light lunch or as a side dish.
Ingredients
Cottage Cheese Egg Salad:
- 2/3 cup cottage cheese
- 6 large eggs
- 5-6 tablespoons scallions/spring onion finely chopped
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons Dijon-style mustard or to taste
- 1/3 teaspoon fine sea salt and black pepper to taste
- 1/3 teaspoon red pepper flakes
Instructions
- Boil eggs: Place the eggs in a small pot, add water then cover and bring to the boil. Turn off the heat and leave the eggs in the pot for 7-8 minutes (do not remove the lid).
- Cool eggs: Strain then immerse the eggs in very cold water (add ice cubes if possible) for about 2 minutes. After about 30 seconds add more ice cubes or change the water to make sure it stays cold. Drain off the water then wipe and peel the eggs.
- Chop eggs: Cut each egg in half lengthwise, remove the egg yolks from 4 eggs and place in a shallow bowl. Finely chop the 2 remaining whole eggs and egg whites. Set aside.
- Make dressing mixture: Combine the egg yolks with 2 tablespoons of the cottage cheese, mayonnaise and mustard. Mash with a fork until the mixture is thick and creamy (it doesn’t need to be perfectly smooth).
- Assemble: To a mixing bowl add the chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt and pepper, and most of the pepper flakes. Stir until thoroughly combined and adjust the seasoning as needed. Sprinkle the remaining pepper flakes on top. Cover and refrigerate for 30 minutes before serving, if possible.
Notes
- You can boil the eggs in advance (up to 3 days), cool then keep them refrigerated until you are ready to make the recipe. Peel just before using.
- Cottage cheese can have different consistencies. Mine was thick and creamy (see photos) but if your cottage cheese is quite runny mash it with a fork until it thickens before using. This will help prevent the mixture from becoming soggy (if it does release a little water the following day just give it a stir before using).
- For best results, refrigerate your egg cottage cheese salad for 30 minutes before serving, if possible.
- Keep covered, refrigerated, for up to 2 days.
- Not suitable for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 215 kcal
- Sugar: 2g
- Sodium: 570mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 376mg
I haven’t tried this yet. But, it sounds delicious. Getting some more protein in your egg salad is amazing.
Says over 100 comments, where? I save recipes depending on comments. Unable to find, that’s why 1 star