Looking for a quick, protein-rich lunch idea that doesn’t skimp on flavor? This Simple Cottage Cheese Egg Salad is creamy, tangy, and full of fresh texture thanks to scallions and just the right kick of spice. It’s a lighter take on the classic egg salad, made extra satisfying with cottage cheese and a Dijon-forward dressing.
Perfect for meal prep, this recipe is ready in under 30 minutes and can be served with toast, crackers, lettuce wraps, or straight from the bowl.
Why You’ll Love This Egg Salad
This version of egg salad swaps some of the mayo for creamy cottage cheese, adding protein and keeping things light. Finely chopped scallions bring brightness, and Dijon mustard adds just the right zing. It’s easy to prepare, keeps well in the fridge, and can be made ahead for a week of delicious lunches.
Whether you’re serving it on sourdough, stuffing it into pita pockets, or scooping it with veggie sticks, this egg salad hits all the right notes.
Ingredients for Cottage Cheese Egg Salad
- Eggs: 6 large eggs make this salad hearty and protein-packed.
- Cottage Cheese: Adds creaminess and a mild tang without overwhelming the flavor.
- Mayonnaise: Just a couple tablespoons to keep it classic and smooth.
- Dijon Mustard: Balances the creaminess with bold flavor.
- Scallions: Chopped finely for crunch and freshness.
- Salt & Pepper: Essential for balancing and enhancing all the ingredients.
- Red Pepper Flakes: For a subtle touch of heat. Adjust to taste or omit if you prefer mild.
How to Make Cottage Cheese Egg Salad
1. Boil the Eggs
Place your eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat and cover the pot. Let the eggs sit for 7 to 8 minutes to finish cooking gently. This method helps prevent overcooked, rubbery whites.
2. Cool & Peel
Strain the eggs and transfer them to an ice water bath. Let them sit for about 2 minutes, refreshing the cold water if needed. Drain, dry, and peel the eggs.
3. Chop the Eggs
Cut each egg in half lengthwise. Scoop out the yolks from 4 eggs and set them in a shallow bowl. Finely chop the remaining 2 whole eggs and all of the whites, then set aside.
4. Make the Dressing
To the bowl with the 4 yolks, add 2 tablespoons of cottage cheese, mayonnaise, and Dijon mustard. Mash with a fork until the mixture is thick and smooth.
5. Assemble the Salad
In a large bowl, mix the chopped eggs with the remaining cottage cheese, scallions, yolk-based dressing, salt, pepper, and most of the red pepper flakes. Stir until well combined. Adjust seasoning to taste.
6. Chill Before Serving (Optional)
For best flavor, cover and refrigerate the salad for 30 minutes. This helps the flavors meld beautifully.
Tips & Serving Ideas
- Meal Prep Friendly: Store in an airtight container in the fridge for up to 3 days.
- Make it a Sandwich: Pile it onto toasted bread with lettuce for the ultimate lunch.
- Low-Carb Option: Serve it in lettuce cups or over greens for a light, keto-friendly meal.
- Extra Creamy? Add another spoonful of mayo or a touch of Greek yogurt.
Tools You’ll Need
- Medium Pot: For boiling eggs.
- Mixing Bowls: One for the yolk dressing, one for combining.
- Fork or Potato Masher: For blending the yolk mixture.
- Sharp Knife: To chop eggs and scallions evenly.
- Storage Container: If meal prepping or refrigerating leftovers.
This isn’t just another egg salad — it’s a creamy, crave-worthy dish you’ll return to again and again. Healthy, easy, and full of flavor? That’s a win in any kitchen.