The Perfect Cottage Cheese Egg Salad Recipe for Lunch Lovers

Cottage cheese egg salad reimagines the classic sandwich spread into a nutritional powerhouse bursting with unexpected flavors.

Soft, creamy textures blend seamlessly with protein-rich ingredients that elevate a simple recipe.

Lighter than traditional versions, this dish packs a serious punch of wholesome goodness.

Tangy cottage cheese introduces a delightful complexity that makes every bite exciting and satisfying.

Mediterranean-inspired herbs and crisp vegetables add layers of intrigue to an already compelling combination.

Convenient and quick to prepare, this salad works wonderfully as a midday meal or quick snack.

Wellness-focused food lovers will appreciate its balanced approach to comfort eating.

Why Cottage Cheese Egg Salad Deserves More Love

• Reinvent Classic Egg Salad: This recipe transforms the traditional egg salad with a protein-packed cottage cheese twist, creating a creamy and healthier alternative that's bursting with flavor.
• Speedy Protein Power Lunch: Whip up this quick and nutritious dish in just 15 minutes, perfect for busy professionals or health-conscious eaters looking for a satisfying midday meal.
• Texture-Rich Flavor Explosion: Enjoy the delightful combination of smooth, whipped cottage cheese and chunky chopped eggs, complemented by zesty Dijon mustard and fresh herbs that dance on your taste buds.

What You’ll Need for This Protein-Packed Classic

• Eggs: Fresh, large eggs provide the main protein and structure for the salad.
• Cottage Cheese: Creamy, protein-rich cheese adds smooth texture and tangy flavor.

• Red Onion: Sharp, crisp onion brings a zesty bite and fresh crunch.
• Parsley, Chives: Fresh herbs add bright, green flavor and visual appeal.

• Dijon Mustard: Tangy condiment adds depth and subtle heat to the salad.
• Lemon Juice: Bright citrus juice balances flavors and adds freshness.
• Salt, Pepper: Classic seasonings that enhance and round out the overall taste.

How to Mix Egg and Cottage Cheese Just Right

Step 1: Prepare Hard-Boiled Eggs

Boil eggs for 12 minutes, then immediately transfer to ice water. Once cooled, carefully peel the eggs. Slice 4 eggs in half and remove yolks from 2 of them.

Step 2: Chop Eggs

Dice two whole eggs and two egg whites into small, uniform pieces. Transfer chopped eggs to a mixing bowl.

Step 3: Create Creamy Base

• Cottage cheese
• Dijon mustard
• Lemon juice
• Reserved egg yolks

Blend until smooth and velvety.

Step 4: Mix and Season

• Finely diced red onion
• Chopped fresh parsley
• Snipped chives
• Salt
• Black pepper

Taste and adjust seasonings to your preference.

Step 5: Serve and Store

Enjoy immediately as a sandwich spread or salad topping. For later use, transfer to an airtight container and refrigerate. Consume within 2-3 days for optimal freshness.

Tips for Texture That’s Smooth and Satisfying

• Egg Perfection: Boil eggs precisely at 12 minutes for the ideal texture, ensuring a creamy yet firm consistency that blends smoothly with cottage cheese.
• Chill and Peel Trick: Immediately transfer boiled eggs to ice water to stop cooking and make peeling easier, preventing tough egg whites.
• Smooth Blending Technique: Use a food processor to create a silky cottage cheese base, eliminating lumps and incorporating yolks for rich, creamy flavor.
• Fresh Herb Enhancement: Chop parsley and chives finely to distribute evenly, adding bright, fresh notes that complement the tangy egg salad.
• Seasoning Balance: Taste and adjust salt and pepper gradually, allowing the flavors to meld and develop a perfectly balanced profile.

Storing for Freshness in Every Scoop

• Refrigeration: Store leftovers in an airtight container within 2 hours of preparation. Seal tightly to prevent moisture and maintain freshness. Properly stored cottage cheese egg salad will keep for 3-4 days in the refrigerator.
• Freezing: Not recommended as egg-based salads tend to separate and lose texture when frozen. Cottage cheese becomes watery and grainy after thawing, compromising the overall quality and taste of the dish.
• Reheating: Enjoy this salad chilled for best flavor and texture. If you prefer it slightly warm, gently warm in the microwave for 15-20 seconds on low power. Stir well to redistribute ingredients and prevent uneven heating. Discard any leftovers that have been stored for more than 4 days to ensure food safety.

What Goes Well with This Salad Upgrade

• Pair with Crisp White Wine: A chilled Sauvignon Blanc or Pinot Grigio complements the creamy, tangy egg salad perfectly. Its light, zesty notes cut through the richness and enhance the herb flavors.
• Serve on Rustic Sourdough Toast: Toasted sourdough bread provides a crunchy, slightly sour base that balances the smooth cottage cheese egg salad. The bread's robust texture creates a delightful contrast.
• Add Fresh Summer Salad Side: A light arugula salad with cherry tomatoes and lemon vinaigrette brings bright, peppery freshness. This side dish cleanses the palate and adds nutritional variety to the meal.
• Enjoy with Sparkling Water Garnish: Lemon-infused sparkling water offers a refreshing, bubbly accompaniment. Its citrusy hint echoes the lemon juice in the egg salad, creating a harmonious drinking experience.

Twists to Take This Classic in New Directions

• Herb Garden Style: Replace parsley and chives with fresh dill, tarragon, and basil for a vibrant Mediterranean-inspired herb blend that transforms the classic egg salad.
• Spicy Southwest Kick: Incorporate diced jalapeños, smoked paprika, and chopped cilantro to create a zesty version with bold southwestern flavors that pack a punch.
• Greek Protein Boost: Add crumbled feta cheese, diced cucumber, and a sprinkle of dried oregano for a protein-rich Mediterranean-style egg salad that feels lighter and fresher.
• Smoky Bacon Crunch: Mix in crispy bacon bits, a dash of smoked salt, and green onions for a savory, smoky variation that adds texture and depth to the traditional recipe.

Cottage Cheese Egg Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 30 reviews

• Total Time: 22 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

Cottage cheese egg salad brings protein-packed flavor to classic sandwich filling with Mediterranean-inspired zest. Creamy, tangy ingredients blend seamlessly, offering you a nutritious lunch option that satisfies hunger and delights taste buds.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large eggs
• ¼ cup (60 ml) cottage cheese
• ¼ cup (40 g) red onion, diced small

Seasonings and Herbs:

• ½ teaspoon salt
• ¼ teaspoon black pepper, ground
• 2 teaspoons Dijon mustard
• 1 tablespoon parsley leaves, chopped
• 1 tablespoon chives, chopped

Liquid Ingredients:

• 2 teaspoons lemon juice, freshly squeezed

Cook Mode Prevent your screen from going dark

---

Instructions

1. Fill a medium saucepan with cold water, gently lower 6 large eggs (room temperature) into the water, ensuring they are fully submerged by 1 inch (2.54 centimeters).
2. Bring water to a rolling boil over high heat, then reduce to a gentle simmer and cook eggs for exactly 10-12 minutes.
3. Prepare an ice bath in a large bowl with cold water and several ice cubes while eggs are cooking.
4. Immediately transfer boiled eggs from hot water to ice bath using a slotted spoon to halt cooking process and prevent green ring around yolks.
5. Once eggs are completely cooled (approximately 3-4 minutes), carefully peel shells under running water.
6. Separate 2 egg yolks from their whites, reserving 4 whole eggs for chopping.
7. Dice peeled whole eggs and egg whites into small, uniform pieces using a sharp knife.
8. Place separated egg yolks, cottage cheese, Dijon mustard, fresh lemon juice into food processor.
9. Pulse mixture until smooth and creamy, creating a rich, uniform base.
10. Transfer processed mixture to a mixing bowl, fold in chopped eggs, finely diced red onion, chopped fresh parsley, chopped chives.
11. Season with kosher salt and freshly ground black pepper, stirring gently to combine.
12. Taste and adjust seasonings as needed, ensuring balanced flavor profile.
13. Serve immediately or refrigerate in an airtight container for up to 2 days.

Notes

• Creamy cottage cheese transforms traditional egg salad into a lighter, protein-packed lunch option.
• Removing two egg yolks reduces fat while maintaining rich flavor and smooth texture.
• Blending ingredients creates a velvety base that coats chopped eggs perfectly.
• Fresh herbs like parsley and chives add brightness and unexpected garden-fresh notes.
• Refrigerated salad stays delicious for 2-3 days, making it ideal for meal prep.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Breakfast
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 210 kcal
• Sugar: 3g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 5g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 16g
• Cholesterol: 280mg