There’s something incredibly satisfying about discovering a recipe that checks all the right boxes: simple, healthy, protein-packed, and delicious. For me, that dish is the Cottage Cheese Egg Salad.
I still remember the day I first made it—it was one of those busy weekday mornings where everything felt rushed, and I had exactly ten minutes to throw lunch together. I looked into my fridge, saw leftover boiled eggs, a tub of cottage cheese, and some grainy mustard. I hesitated, then decided to try something new. What came out of that moment of necessity has now become a regular part of my meal prep routine—and a recipe I genuinely love sharing.
In this post, I’ll guide you through the exact steps I take to make this Cottage Cheese Egg Salad, how I customize it depending on the day, and why I believe this is one of the best quick meals for anyone looking for a high-protein, low-effort dish.
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Cottage Cheese Egg Salad: 3-Ingredient Recipe You’ll Love
This Cottage Cheese Egg Salad is a quick, healthy, and protein-rich alternative to traditional egg salad. Made with just three simple ingredients—hard-boiled eggs, cottage cheese, and mustard—it delivers creamy texture and savory flavor without any mayonnaise. Perfect for meal prep, lunch wraps, or low-carb bowls, this dish is a go-to favorite for clean eating and fast meals.
- Total Time: 20 minutes
- Yield: 2 servings 1x
Ingredients
2 large hard-boiled eggs
½ cup cottage cheese (preferably 2% or full-fat)
1 teaspoon Dijon or whole grain mustard
(Optional: salt, black pepper, chopped chives or green onions)
Instructions
Boil the Eggs (if not pre-cooked):
Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9–10 minutes. Transfer to an ice bath to cool, then peel.Chop or Mash the Eggs:
Finely chop or lightly mash the eggs in a medium mixing bowl, depending on your preferred texture.Mix Cottage Cheese and Mustard:
In a separate small bowl, stir together the cottage cheese and mustard until smooth and combined.Combine Everything:
Fold the cottage cheese mixture into the chopped eggs. Stir until evenly blended. Add a pinch of salt and pepper if needed.Serve:
Enjoy as a salad, sandwich filling, or wrap. Optionally garnish with chopped chives or green onions.
Notes
For a smoother texture, blend the cottage cheese before mixing.
To reduce sodium, use low-sodium cottage cheese and mustard.
Store in an airtight container in the fridge for up to 3 days.
Easily double or triple the recipe for batch meal prep.
Add-ins like avocado, dill pickles, or herbs can customize the flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: No-cook (if eggs pre-boiled)
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion (half the recipe)
- Calories: 170 kcal
- Sugar: 1g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 200mg
Step 1: Choose the Right Cottage Cheese
Not all cottage cheese is created equal—and if you want your Cottage Cheese Egg Salad to be creamy, tangy, and flavorful, choosing the right base matters.
I recommend using a small-curd cottage cheese with at least 2% fat. Full-fat versions give you that creamy texture that mimics mayonnaise without the heaviness. Avoid fat-free varieties, which tend to be too watery and bland. If texture matters to you (and it should), go for one that has a smooth, thick consistency. You can even blend it for a whipped version that spreads like a dream.
Look for brands that don’t overload the product with preservatives or added sugars. You want clean, simple ingredients—just like this recipe.
Step 2: Boil and Prep the Eggs Perfectly
The key to a good Cottage Cheese Egg Salad is mastering the humble boiled egg. It might seem straightforward, but getting the yolk just right makes a huge difference.
For the creamiest result, boil your eggs for about 9–10 minutes, then transfer them immediately to an ice bath. This not only stops the cooking process but makes peeling them a breeze—because nobody wants chunks of egg white stuck to the shell.
Once they’re peeled and cooled, chop them finely or mash with a fork, depending on the texture you prefer. Some people like chunks; I lean toward a more blended consistency that mixes easily with the cottage cheese.
Pro tip: For every serving, two hard-boiled eggs are perfect when balanced with ½ cup of cottage cheese.
Step 3: Mix in the Flavor Layer
Here’s where you take your Cottage Cheese Egg Salad from plain to irresistible. The basic recipe is just three ingredients: cottage cheese, eggs, and a touch of mustard. That’s it. But don’t let the simplicity fool you—this combo delivers flavor and balance.
Use Dijon mustard for a tangy bite, or try a whole grain mustard for added texture and visual appeal. Mix the mustard with the cottage cheese first to evenly distribute the flavor before folding in the chopped eggs.
If you’re craving even more flavor depth, you can add a pinch of smoked paprika or black pepper. I often toss in some fresh chopped chives or green onions for a mild bite and pop of green. But for the base version, the three-ingredient blend stands strong on its own.
Step 4: Serve It Smart
Cottage Cheese Egg Salad is versatile—it fits into any meal plan, from low-carb to high-protein to vegetarian. You can scoop it into a lettuce wrap, spread it on whole grain toast, or fill a pita pocket with sliced cucumbers and tomatoes.
For meal preppers, this salad stores beautifully for up to three days in the fridge, making it a great option for grab-and-go lunches or quick protein snacks. I like packing it with baby carrots or rice cakes for an easy, balanced meal.
Looking to impress? Serve it on mini rice crackers with a sprig of dill on top. It turns a humble salad into an elegant appetizer in seconds.
Step 5: Make It Your Own
While the base Cottage Cheese Egg Salad recipe is just three ingredients, the real beauty is how customizable it is. Once you get the texture and balance down, you can experiment freely.
Here are some of my favorite add-ins:
- Avocado: Mash it in for added creaminess and healthy fats.
- Pickles or capers: For a tangy punch.
- Sriracha or hot sauce: If you like a spicy kick.
- Everything bagel seasoning: A game-changer that adds crunch and flavor.
- Fresh herbs: Dill, parsley, or tarragon lift the freshness.
You can also swap out the mustard for pesto or hummus for a completely different flavor profile. If you’re watching sodium, use plain Greek yogurt instead of mustard—it mellows the flavor and adds more creaminess.
Bonus Tips and Tricks
- Meal Prep Win: Boil a batch of eggs on Sunday and keep cottage cheese ready in the fridge. You’ll always have what you need to throw this salad together in minutes.
- Texture Fix: If your cottage cheese is too watery, let it drain in a fine mesh strainer for 10 minutes before mixing.
- Smooth It Out: Blend the cottage cheese for a whipped, mayo-like consistency if you prefer a smoother texture.
- Protein Boost: Add a scoop of unflavored protein powder (yes, really!) to the mix for an extra nutritional punch.
- Kid-Friendly Version: Skip the mustard and mix the eggs and cottage cheese with a dash of sweet paprika or a sprinkle of grated cheese.
Final Thoughts: Why You’ll Keep Coming Back to This Recipe
There’s a quiet kind of magic in recipes like this one—simple ingredients, no fancy steps, and yet it delivers on every level. Whether you’re trying to eat cleaner, save time, or just avoid another mayo-heavy dish, Cottage Cheese Egg Salad is the answer.
It’s not only fast, but it’s nourishing, satisfying, and endlessly adaptable. It’s the kind of recipe you memorize, not because you have to, but because you want to.
So next time you’re staring into your fridge, wondering what to make with that carton of eggs and tub of cottage cheese—give this a try. You might just find it becomes a weekly ritual like it did for me.
Now go grab those eggs, open that cottage cheese, and create your new favorite lunch. You’ll be amazed how something this simple can taste this good.
