This Cottage Cheese Egg Salad offers a high-protein twist on a classic favorite. You can use this recipe for sandwiches or meal preparation.
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Table of Contents
This recipe is a simple way to turn a dozen hard-boiled eggs into several easy meals for the week. The cottage cheese adds extra protein and creaminess without relying on mayonnaise, while the celery and red onion give it just enough crunch and flavor. Store it in the fridge and quickly pull it out for sandwiches, wraps, or with crackers. Meal-prep just got a lot easier and tastier!
Ingredients & Estimated Cost
- Hard-boiled eggs are the heart of this recipe. Chop them into small or medium pieces depending on whether you prefer a chunky or creamier egg salad. Eggs that have completely cooled are easier to peel and chop neatly.
- Cottage cheese replaces most of the traditional mayonnaise while adding protein and a creamy consistency. Small-curd cottage cheese blends nicely into the salad. If you prefer a smoother texture, pulse it a few times in a blender before mixing.
- Plain Greek yogurt adds richness and helps bind everything together. Full-fat or low-fat yogurt both work well. Sour cream can be used if that is what you have available.
- Red onion brings a crisp bite and bright flavor. For a milder onion taste, soak the diced onion in cold water for about ten minutes before adding it to the salad.
- Celery adds fresh crunch that balances the creamy ingredients. Finely diced cucumber or chopped pickles make excellent substitutes.
- Yellow mustard gives the dressing a familiar egg salad flavor. Dijon mustard creates a slightly bolder taste if preferred.
- Dill seasoning adds fresh herb flavor that pairs naturally with eggs. Fresh chopped dill, dried dill weed, or everything bagel seasoning are all good options.
- Salt and black pepper season the salad, bringing all the flavors together. Taste after mixing and adjust as needed.
- Paprika adds a colorful finishing touch and a mild smoky flavor. Smoked paprika is another delicious option.
How To Make Cottage Cheese Egg Salad
This recipe comes together quickly by folding chopped hard-boiled eggs with a creamy cottage cheese and Greek yogurt dressing, then adding crunchy vegetables before chilling until the flavors come together. Let me show you how:
- Peel the hard-boiled eggs. Chop the eggs into bite-sized pieces and place them in a medium mixing bowl.
- Add the cottage cheese, Greek yogurt, yellow mustard, dill seasoning, salt, and pepper. Fold everything together until evenly combined.
- Fold in the diced red onion and celery. Sprinkle paprika over the top.
- Cover the bowl tightly with plastic wrap or an airtight lid.
- Refrigerate for 4 to 8 hours before serving.
Recipe FAQs
No, it adds a nice texture when you fold it in as is. If you would like a smoother texture, you can blend it before adding it to the other ingredients.
Bread, croissants, wraps, crackers, or lettuce.
This allows the flavors to meld together when you give it time to chill in the fridge.
Yes, it is an excellent make-ahead recipe and tastes even better after several hours in the refrigerator.
Yes, blending creates a smooth, creamy dressing while keeping the extra protein. Many popular versions use this technique.
If you make this Cottage Cheese Egg Salad, I would enjoy hearing how you served it. Leave a comment below, share your favorite mix-ins, and save this recipe for an easy high-protein lunch that you can enjoy all week.
Cottage Cheese Egg Salad
Recipe Cost $4.61 Serving Cost $0.58
Recipe Cost $ $4.61 Serving Cost $ $0.58Ingredients
- 12 large eggs hard-boiled
- 1 cup cottage cheese
- 5 teaspoons plain Greek yogurt
- ½ cup red onion diced
- ½ cup celery diced
- 2 teaspoons yellow mustard
- 1 teaspoon dill seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- Paprika for garnish
Instructions
- Peel the hard-boiled eggs.12 large eggs
- Chop the eggs and place them in a medium bowl.
- Fold the cottage cheese, Greek yogurt, mustard, dill, salt, and pepper into the eggs.1 cup cottage cheese, 5 teaspoons plain Greek yogurt, 2 teaspoons yellow mustard, 1 teaspoon dill seasoning, ½ teaspoon salt, ½ teaspoon pepper
- Fold the diced onion and celery into the mixture.½ cup red onion, ½ cup celery
- Sprinkle the top with paprika.Paprika
- Cover the bowl with plastic wrap.
- Refrigerate the salad for 4 to 8 hours.
- Serve the egg salad chilled.
Notes
Equipment
Nutrition
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