This cottage cheese egg salad is a healthier, low-fat version of the classic egg salad. It’s creamy, tangy, delicious, and incredibly simple to make. Perfect for breakfast, lunch, brunch, or as a satisfying snack, this recipe is sure to become a go-to for any occasion.
Why You’ll Love This Recipe
If you’re craving something creamy yet lighter than your traditional egg salad, this cottage cheese egg salad is the perfect choice. The cottage cheese adds a smooth texture and a slightly tangy flavor that complements the hard-boiled eggs beautifully. Combined with the punch of Dijon mustard, scallions, and a dash of red pepper flakes, this salad has a burst of flavor in every bite. Plus, it’s quick to make, taking just 16 minutes from start to finish, and it’s packed with protein, making it an excellent choice for a balanced meal or snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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⅔ cup (140 g) cottage cheese
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6 large eggs
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5-6 tablespoons scallions/spring onion, finely chopped
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2 tablespoons mayonnaise
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1½ teaspoons Dijon-style mustard (or to taste)
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⅓ teaspoon fine sea salt and black pepper to taste
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⅓ teaspoon red pepper flakes
Directions
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Boil eggs: Place the eggs in a small pot, cover them with water, and bring to a boil. Turn off the heat and leave the eggs in the pot for 7-8 minutes (do not remove the lid).
TIP: This is the method I prefer for hard-boiled eggs, but feel free to use your favorite method if you prefer.
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Cool eggs: Once done, strain the eggs and immerse them in very cold water (adding ice cubes helps). Leave them in the cold water for about 2 minutes, adding more ice or changing the water as needed. Drain the water and wipe the eggs dry, then peel them.
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Chop eggs: Cut each egg in half lengthwise. Remove the yolks from 4 of the eggs and place them in a shallow bowl. Finely chop the remaining 2 eggs (both whites and yolks). Set aside.
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Make dressing mixture: In the shallow bowl with the egg yolks, add 2 tablespoons of cottage cheese, mayonnaise, and Dijon mustard. Mash with a fork until the mixture becomes thick and creamy (it doesn’t need to be perfectly smooth).
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Assemble: In a large mixing bowl, add the chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt, and pepper. Stir until everything is well combined. Adjust the seasoning as needed and sprinkle with the remaining red pepper flakes.
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Chill: Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Servings and Timing
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Servings: 4
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Prep Time: 16 minutes
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Total Time: 16 minutes
Variations
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Add herbs: Feel free to experiment by adding fresh herbs such as parsley, dill, or chives to enhance the flavor.
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Spice it up: For a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce or Sriracha.
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Use Greek yogurt: Swap the mayonnaise for Greek yogurt for a tangier, lighter option.
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Add vegetables: Mix in finely chopped celery, cucumber, or bell peppers for added crunch and flavor.
Storage/Reheating
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Storage: This cottage cheese egg salad can be stored in an airtight container in the refrigerator for up to 2 days.
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Reheating: This salad is best served chilled and does not reheat well. Simply serve it cold after refrigeration.
FAQs
How long can I store this cottage cheese egg salad?
You can store it for up to 2 days in the refrigerator. Make sure it is kept in an airtight container.
Can I freeze cottage cheese egg salad?
It is not recommended to freeze this salad, as the texture of the cottage cheese may change when frozen.
Can I use a different type of cheese instead of cottage cheese?
You can substitute cottage cheese with ricotta or Greek yogurt for a different texture and flavor, but it may alter the final result slightly.
How can I make this egg salad more flavorful?
Add more mustard, hot sauce, or your favorite herbs to boost the flavor. Adjusting the seasoning is key.
Can I prepare the eggs ahead of time?
Yes, you can boil the eggs up to 3 days in advance. Just store them in the fridge and peel them right before making the salad.
Can I make this egg salad without mayonnaise?
Yes, you can replace the mayonnaise with more cottage cheese or Greek yogurt for a lighter option.
Is this recipe suitable for a low-carb diet?
Yes, this recipe is low in carbohydrates, making it a good choice for those following a low-carb or keto diet.
Can I adjust the spice level in this salad?
Yes, you can adjust the red pepper flakes or add a different type of spice, like cayenne pepper or chili powder, to suit your taste.
How do I make the cottage cheese smoother?
If your cottage cheese is too lumpy, you can mash it with a fork or blend it to get a smoother consistency before adding it to the salad.
Can I use store-bought boiled eggs for this recipe?
Yes, you can use store-bought hard-boiled eggs to save time, but fresh eggs will give you the best flavor and texture.
Conclusion
This simple cottage cheese egg salad is a light, flavorful, and healthy twist on the classic egg salad. With just a few ingredients and minimal prep time, it’s perfect for any meal of the day. Whether you’re enjoying it for breakfast, lunch, or as a snack, this egg salad will quickly become a favorite go-to in your kitchen.
Print
Simple Cottage Cheese Egg Salad
- Total Time: 16 minutes
- Yield: 4 servings
Description
This cottage cheese egg salad is a healthier, low-fat version of the classic egg salad. Creamy, tangy, and delicious, it’s perfect for breakfast, lunch, or a satisfying snack.
Ingredients
⅔ cup (140 g) cottage cheese
6 large eggs
5–6 tablespoons scallions/spring onion, finely chopped
2 tablespoons mayonnaise
1½ teaspoons Dijon-style mustard (or to taste)
⅓ teaspoon fine sea salt and black pepper to taste
⅓ teaspoon red pepper flakes
Instructions
- Place the eggs in a small pot, cover them with water, and bring to a boil. Turn off the heat and leave the eggs in the pot for 7-8 minutes (do not remove the lid).
- Once done, strain the eggs and immerse them in very cold water (adding ice cubes helps). Leave them for about 2 minutes, then drain the water and peel the eggs.
- Cut each egg in half lengthwise. Remove the yolks from 4 of the eggs and place them in a shallow bowl. Finely chop the remaining 2 eggs and set aside.
- In the bowl with the egg yolks, add 2 tablespoons of cottage cheese, mayonnaise, and Dijon mustard. Mash with a fork until the mixture is thick and creamy.
- In a large mixing bowl, add the chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt, and pepper. Stir until everything is well combined and adjust the seasoning as needed. Sprinkle with red pepper flakes.
- Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
For a spicier kick, increase the red pepper flakes or add hot sauce or Sriracha.
Substitute mayonnaise with Greek yogurt for a lighter, tangier version.
Add vegetables like finely chopped celery, cucumber, or bell peppers for extra crunch.
Store in an airtight container in the refrigerator for up to 2 days.
This salad is best served chilled and does not reheat well.
- Prep Time: 16 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 200-250 calories
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 180mg
