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Get ready to elevate your egg salad game with this Cottage Cheese Egg Salad—a delightful blend of creamy cottage cheese, perfectly boiled eggs, and a zesty mix of herbs and spices. This recipe brings a fresh perspective to the traditional egg salad, offering a lighter, protein-packed alternative.
Cottage cheese is definiely experiencing a major come back these days. With its super high protein content and delicious savory flavor, this versatile dairy product can be used in so many different recipes, such as this creamy Cottage Cheese Mac and Cheese.
I also love a simple cottage cheese salad with crunchy cucumbers, tomatoes, red onion, fresh herbs, salt and pepper. Or, I go for blended cottage cheese mixed with Ranch seasoning for a high-protein creamy dip for veggies.
For this recipe, I decided to create a super high protein egg salad, replacing mayo with cottage cheese. I knew cottage cheese on its own wouldn't work because it lacks mayo's tanginess and smooth creaminess.
After a few experiments, I decided to blend the cottage cheese with half of the boiled egg yolks, Dijon mustard and lemon juice. I also use this combination in this delicious Chicken Salad without Mayo and it really does the trick!
The result is a creamy egg salad with a slightly tart flavor and a variety of textures. Perfect as quick protein-rich lunch, snack or even healthy breakfast.
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Why You'll Love This Recipe
- Quick and Easy:this healthy egg saladcomes together in minutes!
- Protein Boost:cottage cheese adds a protein-packed punch, making this egg salad a satisfying and nutritious option (15 grams of protein in one serving)
- Creamy and Zesty:the combination of cottage cheese, Dijon mustard, and fresh lemon juice creates a lusciously creamy texture with a zesty kick
- Low-calorie and low-carb meal:since there is no mayo involved, one serving is only 169 kcal
If you are looking for more protein salads, make sure to also try these recipes:
- Mexican Tuna Salad (Easy and Healthy)
- Herbed Egg Avocado Salad (Keto, Paleo, Whole30)
- Buffalo Tuna Salad (Low-Carb, Paleo, Whole30)
- Greek Chickpea Salad (with the BEST homemade dressing)
Ingredient notes
- Eggs:use good quality eggs, preferably free range or organic. I like eggs from local farmers or Vital Farms.
- Cottage Cheese:full-fat cottage cheese is recommended but any kind of plain cottage cheese will do. Good Culture is my favorite brand.
- Red Onion:for a bit of tang and spiciness.
- Dijon Mustard:I like Grey Poupon.
- Lemon Juice:freshly squeezed is best.
- Fresh Herbs:I recommend a mix of fresh chives and parsley. Dill is nice in this salad, too.
- Salt and Pepper:to season. I used freshly ground pink Himalayan salt and black pepper.
See recipe card for full information on ingredients and substitutions.
How to make it
Step 1: Boil the Eggs:Bring water to a rolling boil, gently drop in the eggs, and set the timer to 12 minutes. Once done, transfer the eggs to icy cold water to cool.
Step 2: Peel eggs and cut in half lengthwise (Image 1). Remove yolks from two eggs. Chop two eggs and two egg whites and transfer to a medium mixing bowl.
Step 4: Blend the Dressing:In a mini food processor, combine cottage cheese, Dijon mustard, lemon juice, and the two reserved egg yolks. Process until smooth (Image 2).
Step 5:Combine and Season:Add the blended mixture to the bowl with chopped eggs, onions, parsley, chives, salt, and pepper (Image 3). Mix until well combined (Image 4). Adjust salt and pepper to taste.
Step 6: Serve or Store:Enjoy immediately or store in the fridge in an airtight container.
Storage tips
Store any leftover egg salad in an airtight container in the refrigerator. Consume within 2-3 days.
Serving suggestions
Cottage Cheese Egg Salad offers various serving possibilities:
- Egg salad sandwiches:Spread over toasted bread or crackers for a delicious open-faced sandwich.
- In a wrap:Fill a tortilla or wrap with this delightful egg salad for a portable and satisfying lunch.
- On a bed of greens:Serve a scoop on a bed of fresh greens for a light and protein-packed salad. I like to add some chopped cucumbers and cherry tomatoes.
Substitutions and More Expert Tips
Customize your Cottage Cheese Egg Salad with these tips:
- Yolk texture:Adjust boiling time for your desired yolk texture. 8-10 minutes for creamier yolks, while 12 minutes produces classic hard-boiled eggs.
- Chop preferences:Tailor the egg size to your liking. Smaller dice works well for sandwiches, while larger pieces add heartiness to salads.
- Adjust ingredients:Fine-tune the lemon juice, mustard, and onion quantities based on your preference. A balance of 2 teaspoons each of lemon and mustard complements the cottage cheese, but feel free to add more for a bolder flavor.
- Add Flavorings:Make this egg salad your own by adding spices and/or veggies. Try it with paprika, chili powder, ranch seasoning, lemon zest (to make it extra lemony)
- Don't skip fresh herbs:This is what makes this salad super fresh and flavorful. Parsley, chives (or green onions) and dill are best choices.
- Make it extra creamy:for an even creamier salad, add a few tablespoons or plain Greek yogurt or sour cream.
Recipe FAQs
Can this salad be frozen?
Due to the dairy content, freezing is not recommended as it may alter the texture of the cottage cheese.
How to make perfect hard-boiled eggs?
Start with fresh eggs at room temperature. Boil them in rolling water for 12 minutes for a crumbly yolk or 8-10 minutes for creamier results. Transfer immediately to an ice bath for at least 5 minutes and peel. Older eggs peel more easily.
Can I make this salad without a mini food processor?
Yes you can! After boiling and mashing the egg yolks with a fork, combine them with cottage cheese, Dijon mustard, and lemon juice. Mix until smooth, then add diced egg whites, red onion, parsley, chives, salt, and pepper. Blend thoroughly using a fork. Adjust seasoning to taste. While a food processor simplifies blending, manual mixing achieves the same creamy consistency.
You can also blend the egg yolks and cottage cheese using an immersion blender. Use a tallish jar to blend the dressing (egg yolks, cottage cheese, lemon and mustard), then transfer to a bowl and mix with remaining ingredients.
More healthy lunch ideas
- Tuna Caesar Salad
- Homemade Chickarina Soup
- Chłodnik (Polish Cold Beet Soup)
- La Scala Chopped Salad
- Bone Broth Chicken Soup
- Tofu Egg Roll in a Bowl
- Easy Ham and Cheese Wrap
If you tried recipes from this roundup or any other recipe on my site, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing from you! Follow me on Instagram and Pinterest to see more recipes.
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Recipe
Cottage Cheese Egg Salad (No Mayo)
Learn how to make this delicious Cottage Cheese Egg Salad that's creamy, dreamy and packed with protein. No mayo needed!
4.91 from 32 votes
Print Pin Rate
Course: lunch, Salad
Cuisine: American
Prep Time: 15 minutes minutes
Servings: 2
Calories: 169kcal
Author: Agnieszka
Equipment
Ingredients
- 4 large eggs
- ¼ cup red onion diced small
- ¼ cup cottage cheese
- 2 teaspoon Dijon mustard
- 2 teaspoon lemon juice freshly squeezed
- 1 tbps parsley leaves chopped
- 1 tbps chives chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
Boil the eggs. Bring water to boil in a pot, then gently drop the four eggs in the boiling water. Set timer to 12 minutes, then take the eggs out immediately and place in a bowl of icy cold water to cool.
While the eggs are boiling and cooling, dice the onions and chop parsley and chives.
Peel the eggs and cut them in half lengthwise. Remove yolks from two of the four eggs.
Chop two eggs and two egg whites and transfer to a medium mixing bowl.
In the bowl of a mini food processor add cottage cheese, Dijon mustard, lemon juice and the two reserved egg yolks. Process until smooth. You may need to stop the food processor and scrape the sides.
Add the blended mixture to the bowl with chopped eggs together with chopped onions, parsley, chives, salt and pepper.
Mix with a spoon or a rubber spatula until combined. Taste and add more salt and pepper, if needed.
Serve immediately or store in the fridge in an airtight container.
Notes
If you prefer creamier, gummier egg yolks, boil the eggs for a shorter period of time, 8-10 minutes. 12 minutes boiling time will produce classic hard boiled eggs with a pale yellow, crumby yolk.
Any cottage cheese will work in this recipe. I like Good Culture best.
Depending on your preferences, chop the eggs as little or as large as you like. If you make this egg salad for sandwiches, smaller dice will work better.
Adjust the amount of lemon juice, mustard and onion to your taste. I find 2 teaspoons each of lemon and mustard to create a nice balance with cottage cheese but add more if you're looking for a more distinct flavor.
Nutrition
Calories: 169kcal | Carbohydrates: 5g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 332mg | Sodium: 849mg | Potassium: 257mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1462IU | Vitamin C: 18mg | Calcium: 98mg | Iron: 2mg
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
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Reader Interactions
Comments
Shellie
I made this and it’s tasty. Do you know the serving size?Reply
Agnieszka
Gi Shellie. One serving is half of the recipe (4 eggs make 2 servings), or a little less than 1/2 cup of the salad.
Reply
angie
way too many onions and chives in the recipe. it overpowered everything and overall was not tasty. 🤢Reply
Kasey
Delicious! I have made this twice. The first time as is, which was great, and then this morning I wanted to make it more substantial so I added a can of tuna. This reminded me of lox, bagel and cream cheese, so I added some capers and topped with everything bagel seasoning. I ate half for breakfast and will have half tomorrow in an Egglife wrap with some spinach for lunch. Very versatile and healthy. I practice a low-carb lifestyle and this is a perfect option for my breakfast and lunch!Reply
Agnieszka
Thanks for your comment, Kasey. I love the idea of adding tuna and capers!
Reply
Nicole
Delicious egg salad! Cottage cheese makes everything better.Reply
Juyali
Finally a good no mayo egg salad. 😊
Turned out perfect for me. Very tasty.Reply
Adriana
This is my favorite egg salad. Make it often!Reply
Claudia-Cristina
Just made a Cottage Cheese Egg Salad (No Mayo) and it’s a hit! Creamy cottage cheese mixed with eggs and a hint of mustard - super simple and delicious. Perfect for a quick lunch!Reply
Marybet
I just made this today and I’m glad I doubled it! I substituted pickle juice for the lemon juice and added some celery and red pepper. Thank you so much for the idea of cottage cheese.Reply
Agnieszka
Awesome. Love the pickle juice swap!
Reply
4.91 from 32 votes (24 ratings without comment)
