Creamy (without mayo!) and higher in protein than the classic, this Cottage Cheese Egg Salad will be your new favorite meal prep lunch! It’s easy to make and perfect for layering into sandwiches or just eating as-is.
I’ve recently fallen in love with Classic Egg Salad as a quick-and-easy lunch option. But then I had a thought: what if I replace the mayo with cottage cheese? I took one for the team and gave it a try, so I can now answer that question: cottage cheese egg salad is creamy, lighter than the original, and it works in a little extra protein. It’s flippin’ delicious! With Dijon mustard and paprika, it has the flavor of the classic, just in a slimmer form.
Why This Egg Salad Will Upgrade Your Lunch Game
If you’re anything like me, you’re always on the hunt for easy meal prep lunch ideas. I think you’ll appreciate having this cottage cheese egg salad in your back pocket!
- Extra protein. The combination of eggs and cottage cheese makes this egg salad a protein-packed lunch.
- Creamy without mayo. Whether you’re just not a mayo fan or want something lighter, you’ll love how creamy this egg salad is even without the mayonnaise.
- So many ways to enjoy it. Layer it into sandwiches, tuck it into wraps, top it onto crackers, or just grab a spoon and dig in!
What You’ll Need
Just like classic egg salad, the ingredients you’ll need are simple! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Eggs – If you’re in a time-crunch, you can buy hard-boiled eggs at the grocery store.
- Cottage cheese – If you’re not a fan of the texture, you can puree this in a mini blender first.
- Dijon mustard – For a sharp, tangy flavor that brightens things up.
- Seasonings – Paprika, salt, and pepper.
How to Make Cottage Cheese Egg Salad
The process of making this recipe is the same as making traditional egg salad.
- Boil the eggs. Bring the eggs to a boil in water, then reduce the heat to medium-low and cook for 15 minutes. Chill in an ice bath for 5 minutes.
- Peel and mash. Peel the eggs and mash in a bowl until no large chunks remain.
- Mix the salad. Stir in the cottage cheese, Dijon, and seasonings. Serve immediately or refrigerate for later.
Recipe Variations
I have a few ideas for switching things up if you’d like!
- Give it some crunch. Fold in finely chopped celery or green onions for crunchy-crisp texture in your cottage cheese egg salad.
- Make it milder. Swap Dijon for yellow mustard.
- Add herbs. Sprinkle in fresh herbs like chives or dill for brightness.
Serving Suggestions
For even more protein, tuck this cottage cheese egg salad into Cottage Cheese Wraps. It’s also fantastic on bread (like my Gluten-Free Yeast-Free Quinoa Bread!) and croissants, crackers and crispbreads, or even wrapped into lettuce leaves.
How to Store
Store cottage cheese egg salad in an airtight container in the refrigerator for up to 3 days.
More Cottage Cheese Recipes
Cottage Cheese Egg Salad
Ingredients
- 6 eggs
- ½ cup cottage cheese
- ½ teaspoon dijon mustard
- ¼ teaspoon paprika
- Generous pinch of salt and pepper
Instructions
- Place the eggs in a saucepan and cover with at least 1″ of water.
- Bring to a boil, then reduce the heat to medium-low (a low boil) and cook for 15 minutes.
- Drain the water and fill the pot with cold water and some ice cubes. Rest for at least 5 minutes.
- Peel the eggs and place them in a bowl. Mash with a fork or pastry cutter until no large pieces of egg remain. Add the remaining ingredients and stir to combine.
- Serve with a sandwich, with crackers, in a pita, a wrap, etc!
Nutrition
