Cottage Cheese Egg Salad

5 from 2 votes

This healthy cottage cheese egg salad is creamy, high in protein, made without mayo, and ready with just 6 simple ingredients.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, lunch, Side Dish

Cuisine: American

Keyword: easy, healthy, high-protein

Servings:

Calories: 130kcal

Cook the eggs: Place the eggs in a saucepan and cover with cold water by about 1 inch (2–3cm). Bring to a boil over medium-high heat. Once the water reaches a boil, cover the pan, remove it from the heat, and let the eggs sit for 10–11 minutes.
Transfer the eggs immediately to an ice bath and let them cool for at least 5 minutes.
Chop the eggs: Peel the eggs, then roughly chop them into bite-sized pieces. For a finer texture, you can grate the eggs using the large holes of a box grater.
Mix: Transfer the eggs to a bowl. Add the cottage cheese, Dijon mustard, chives, salt, and black pepper. Stir until well combined.
Optional: Blend the cottage cheese for 20–30 seconds before mixing if you prefer an extra smooth and creamy egg salad.
Chill and serve: Serve immediately, or refrigerate for 20–30 minutes to allow the flavors to meld. Enjoy on toast, in sandwiches or wraps, with crackers, or over a salad.

Blend or don't blend? If you aren't a fan of cottage cheese curds, simply blend the cottage cheese before mixing. It becomes smooth, creamy, and almost indistinguishable from a traditional egg salad dressing.
Should you drain the cottage cheese? Some brands of cottage cheese contain more liquid than others. If yours seems especially watery, you can drain off some of the excess liquid before mixing to prevent the egg salad from becoming too loose. This is completely optional, though. If you prefer a creamier, softer egg salad, it's best to skip this step.
Which cottage cheese works best? Full-fat (4%) cottage cheese gives the richest texture, but low-fat versions also work well if you prefer a lighter salad.
Add crunch: If you like a little extra crunch, stir in 2–3 tablespoons of finely diced celery, chopped dill pickles, diced cucumber, finely diced red onion, chopped radishes, or a combination of your favorites.
Mix-In Ideas: This egg salad is easy to customize. Try adding smoked paprika, garlic powder, onion powder, fresh dill, parsley, a squeeze of lemon juice, crumbled cooked bacon, hot sauce, sriracha, or everything bagel seasoning.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.