Cottage Cheese Egg Salad

This protein-packed cottage cheese egg salad revolutionizes the classic by swapping mayonnaise for creamy cottage cheese. The result is a lighter, tangier version that packs more protein without sacrificing the creamy texture we all love in a good egg salad.

I created this recipe during my health-conscious phase last summer, and it quickly became my go-to lunch option. Even my mayo-loving husband requests it weekly now, especially after gym sessions when we both need a protein boost.

Ingredients

• 6 hard-boiled eggs: Add richness and protein. For easier peeling, use eggs that are at least a week old
• 1/2 cup cottage cheese: The star ingredient that provides creaminess without heaviness. Choose full-fat for extra richness or low-fat for fewer calories
• 1 tablespoon Greek yogurt: Optional but adds extra tanginess and creaminess. Use full-fat for best texture
• 1 teaspoon Dijon mustard: Adds depth and slight heat. French Dijon offers the best flavor profile
• 1 teaspoon lemon juice: Brightens all flavors and adds freshness. Always use fresh not bottled
• 1/4 teaspoon garlic powder: Provides savory notes without the harshness of fresh garlic
• 1/4 teaspoon salt: Enhances all other flavors. Use kosher salt for best results
• 1/4 teaspoon black pepper: Adds gentle heat. Freshly ground offers superior flavor
• 2 tablespoons chopped chives: Provide mild onion flavor and pretty green flecks
• 2 tablespoons fresh parsley: Optional but adds freshness and color
• 1/2 teaspoon paprika: Optional garnish that adds color and a subtle smoky note

Step-by-Step Instructions

Prepare the Eggs:

Place eggs in a single layer in a pot and cover with cold water by one inch. Bring to a boil, then remove from heat and cover for 9-10 minutes. Transfer immediately to an ice bath for 5 minutes before peeling. Chop into small chunks about 1/4 inch in size for the best texture distribution.

Mix the Dressing:

Combine cottage cheese, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper in a medium bowl. Stir thoroughly until smooth and well integrated. Taste and adjust seasonings if needed the dressing should have a tangy, savory profile that will complement the eggs perfectly.

Combine and Chill:

Add the chopped eggs, chives, and parsley to the cottage cheese mixture. Fold gently with a spatula to avoid mashing the eggs too much while ensuring everything is evenly coated. Transfer to a serving bowl and dust lightly with paprika for a beautiful color contrast. Cover and refrigerate for at least 15 minutes to allow flavors to meld together.

Serve and Enjoy:

Scoop generous portions onto whole grain bread for sandwiches, stuff into pita pockets with fresh greens, spread on crackers for a quick snack, or serve atop a bed of lettuce for a low carb option. Garnish with additional fresh herbs just before serving for the freshest presentation.

The cottage cheese is truly the magical ingredient here. I discovered this swap accidentally when I ran out of mayo one day, and now I actually prefer it. The slight tanginess pairs perfectly with eggs, and the texture creates little pockets of creaminess throughout each bite.

Storage Tips

This egg salad will stay fresh in an airtight container in the refrigerator for up to 3 days. The texture actually improves after a few hours as flavors meld together. Do not freeze this salad as both eggs and cottage cheese will develop unpleasant textures when thawed. If making ahead for packed lunches, store in individual containers with a small piece of parchment paper on top to absorb excess moisture and prevent sogginess.

Easy Variations

Turn this basic recipe into multiple different meals with simple additions. For a Mediterranean version, add chopped olives, diced cucumber, and a pinch of oregano. Make it spicy with a dash of hot sauce or minced jalapeño. Create a garden version by folding in finely diced bell peppers, celery, and carrots for extra crunch and nutrition. The cottage cheese base works beautifully with almost any flavor profile you want to explore.

Nutritional Benefits

This egg salad delivers impressive nutritional stats compared to the traditional version. A single serving provides approximately 15 grams of high-quality protein, making it an excellent option for muscle recovery or weight management. The cottage cheese adds calcium while reducing fat content significantly. Hard-boiled eggs contribute essential nutrients including vitamin D, B vitamins, and choline which supports brain health. Even better, this recipe contains no refined sugars or processed ingredients, making it suitable for most healthy eating plans.

Serving Suggestions

While delicious in a simple sandwich, this versatile egg salad can elevate many meals. Try it stuffed in hollowed-out tomatoes for an impressive appetizer, or serve atop toast points with microgreens for elegant brunch presentations. For a complete meal, pair with a hearty vegetable soup or light green salad. During summer months, I love serving it with seasonal fruit on the side for a refreshing contrast to the savory flavors.

Frequently Asked Questions

→ Can I use low-fat cottage cheese?

Yes, low-fat cottage cheese works perfectly and maintains the creamy texture while reducing fat content.

→ How should I store leftovers?

Store the egg salad in an airtight container in the refrigerator for up to 3 days.

→ What can I use instead of Greek yogurt?

You can skip Greek yogurt or replace it with sour cream or plain yogurt for a similar creamy texture.

→ What goes well with this egg salad?

Serve it on whole-grain toast, in lettuce wraps, with crackers, or as a veggie dip. It's versatile!

→ How can I make it crunchier?

Add chopped celery or diced bell peppers for extra crunch and texture.

→ Can I customize the flavors?

Absolutely! Add pickle relish, capers, or your favorite herbs for a personalized twist.