My partner and I love making egg salad when we want to have a somewhat light lunch.
I have a lot of cottage cheese recipes on my website since my partner is trying to bulk up a lot.
I’ve gone ahead and already written a recipe for cottage cheese flatbread because it’s so easy to make and pairs with everything.
I also have a lovely recipe for cottage cheese flatbread pizza here.
This cottage cheese egg salad is the perfect combo of creamy, chunky and salty!
It’s ideal for those mornings/afternoons when you need something comforting yet protein-rich.
It’s made with hard-boiled eggs, creamy cottage cheese, scallions for a pop of freshness, and a light touch of mayo for richness.
You can enjoy it scooped onto toast, wrapped in lettuce leaves, or even straight from the bowl with a spoon (no judgment here).
The texture is dreamy, especially when the yolks blend with the mayo and cottage cheese to create a nice, rich base.
You’ll want to keep this recipe on repeat for meal prep or lazy weekend brunches.
Please note I’m adding variations and substitutions after the recipe.
Let’s dive in!
Please note that this post includes affiliate links. If you purchase anything through a link, I make a commission at no extra cost to you.
Tips to Make it Even Better
- Use organic free-range eggs for the creamiest yolks and better flavor. Try these organic pasture-raised eggs for superior quality.
- Full-fat cottage cheese will give you a richer texture compared to low-fat. I love this small-curd cottage cheese that blends perfectly with egg.
- For more crunch, add finely chopped celery or pickles.
- Swap regular mayo with avocado mayo for a healthier fat option with a subtle nutty twist.
- A sprinkle of everything bagel seasoning over the top can make this taste like a deli-style treat.
Cottage Cheese Egg Salad
Course: Lunch, DinnerDifficulty: Easy3-4
servings10
minutes12
minutesIngredients
6 large eggs
½ cup cottage cheese (full fat or low fat)
1½ tablespoons mayonnaise
2 tablespoons chopped scallions (green onion)
½ teaspoon Dijon mustard (optional, for tang)
Salt and pepper, to taste
Paprika or red chili flakes, for garnish (optional)
Directions
- Start by hard boiling the eggs: place them in a pot and cover with water. Bring to a boil, then lower the heat and simmer for 10–12 minutes. Once done, immediately transfer the eggs into an ice bath or run under cold water to cool. Peel and chop the eggs roughly into small pieces.
- In a mixing bowl, add the chopped eggs along with the cottage cheese and mayonnaise. Stir gently until combined. If you’re using Dijon mustard, now’s the time to add it for a subtle kick. Sprinkle in salt and pepper and give everything a light mix—don’t over-mash, we want those egg chunks to stay whole and creamy.
- Stir in the chopped scallions and give it one final mix. Taste and adjust seasoning if needed. Garnish with a little extra scallion, and a dusting of paprika or chili flakes if you like a little heat. Serve chilled or at room temperature with crackers, toast, or in a sandwich.
- You can make this every week.
Variations & Substitutions
- If you’re not a fan of mayo, use plain Greek yogurt for a lighter, tangier version.
- Add finely diced cucumber and dill for a refreshing, tzatziki-style egg salad.
- Swap scallions with chives, shallots, or red onion for a sharper flavor.
- For spice, add a dash of hot sauce, chili flakes, or even a little wasabi.
- Want it extra filling? Mix in a handful of cooked quinoa or serve it inside a whole wheat wrap with spinach.
This cottage cheese egg salad is one of those simple recipes that over-delivers every single time.
It’s healthy, quick, satisfying, and gives you plenty of protein and flavor without much effort.
Keep a batch in the fridge and you’ll always have something tasty on hand.
Whether you’re eating it with a spoon, spreading it over toast, or tucking it into a wrap—it just works.
