Creamy Cottage Cheese Egg Salad Recipe: Protein Powerhouse!

Creamy cottage cheese brings a protein-packed twist to the classic egg salad, offering a delightful and nutritious spin on a beloved lunch staple.

This simple recipe transforms ordinary ingredients into an extraordinary meal that’s both satisfying and healthy.

Eggs provide rich flavor and essential nutrients, while cottage cheese adds a smooth, tangy element that sets this version apart.

You’ll love how quickly this dish comes together, making it perfect for busy weekdays or lazy weekend lunches.

Each bite delivers a perfect balance of texture and taste that will keep you coming back for more.

The protein-rich combination ensures you stay full and energized throughout the day.

Prepare to fall in love with this fresh, modern take on a timeless favorite that’s sure to become a new go-to in your recipe collection.

Serving Cottage Cheese Egg Salad on Toast or Greens

• Protein Power Lunch: Pack this egg salad in a mason jar with crisp lettuce leaves for a portable, protein-packed midday meal that keeps you energized.
• Sandwich Sensation: Spread the creamy cottage cheese egg salad between toasted whole grain bread or on a fresh croissant for a delightful lunch that beats boring sandwiches.
• Fresh Veggie Dip: Serve as a protein-rich dip alongside sliced cucumbers, bell peppers, and carrot sticks for a light, nutritious snack that's perfect for summer gatherings.
• Salad Bowl Topper: Scoop this egg salad over a bed of mixed greens, cherry tomatoes, and avocado chunks to create a satisfying, low-carb meal bursting with flavor and nutrition.

How to Chill and Save Leftover Egg Salad

• Store the egg salad in an airtight container within the refrigerator for maximum freshness, keeping it crisp and delicious for up to 3-4 days.
• Prepare the entire batch ahead of time for easy grab-and-go lunches, portioning into individual containers for convenient workweek meals.
• Keep wet and dry ingredients separate until serving to maintain optimal texture and prevent soggy consistency, mixing just before eating.
• Always serve chilled and discard if left at room temperature for more than 2 hours to ensure food safety and prevent potential bacterial growth.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Calories: 220 kcal

Servings: 4

Ingredients for Cottage Cheese Egg Salad

• Eggs: Fresh, organic eggs provide a rich, creamy texture and protein punch. Choose large eggs with firm, intact shells for best results.
• Cottage Cheese: Smooth, protein-packed base that adds tangy creaminess and lightens traditional egg salad. Look for low-fat or full-fat options depending on preference.
• Greek Yogurt: Adds extra creaminess and probiotics, creating a velvety smooth consistency. Select plain, thick Greek yogurt for best binding.

• Dijon Mustard: Sharp, zippy condiment that adds depth and tang to the salad. Choose authentic French-style Dijon for maximum flavor impact.
• Lemon Juice: Bright, acidic element that cuts through richness and adds freshness. Use fresh-squeezed for the most vibrant taste.
• Garlic Powder: Provides subtle, aromatic warmth without raw garlic intensity. Ensure it's fresh and fragrant.
• Salt and Pepper: Essential seasoning to elevate and balance all flavors. Use freshly ground black pepper for best results.

• Chives: Delicate, onion-like herb that adds a mild, fresh crunch. Choose bright green, crisp chives.
• Parsley: Fresh, bright herb that brings color and clean flavor. Select flat-leaf parsley for more intense taste.
• Paprika: Optional garnish that adds warm color and subtle smoky undertone. Sprinkle just before serving for visual appeal.

Tools to Mix Cottage Cheese Egg Salad Smoothly

• Large Mixing Bowl: Essential for combining ingredients and creating the creamy egg salad.
• Cutting Board: Perfect for chopping eggs and herbs with ease.
• Sharp Knife: Helps chop eggs and herbs precisely and quickly.
• Measuring Spoons: Ensures accurate seasoning with salt, pepper, and spices.
• Spoon or Spatula: Great for stirring and mixing the cottage cheese dressing and eggs gently.

How to Create a Protein-Packed Egg Salad With Cottage Cheese

• Boil Eggs to Perfection

Drop eggs into boiling water and cook for about 10 minutes until they’re firm and golden-yellow inside. Quickly transfer to an ice bath to stop cooking and make peeling easier.

• Create Creamy Flavor Base

Whisk cottage cheese with Greek yogurt, adding a splash of zesty Dijon mustard, fresh lemon juice, and a sprinkle of garlic powder. Season with salt and pepper to awaken the taste buds.

• Blend and Chill

Roughly chop the cooled eggs and fold them gently into the creamy mixture. Toss in fresh chives and parsley for a burst of green color and herbaceous flavor. Dust with a light sprinkle of paprika for an extra kick. Pop the bowl in the refrigerator for 15-20 minutes to let the flavors mingle and intensify.

Variations With Herbs and Crunchy Add-Ins

• Dice eggs while slightly warm for smoother, more uniform pieces that blend perfectly with the cottage cheese mixture.
• Swap Greek yogurt with additional cottage cheese for a higher protein content, ideal for fitness enthusiasts and athletes.
• Serve the egg salad on crisp lettuce leaves or cucumber rounds instead of traditional bread for a carbohydrate-friendly option.
• Experiment with fresh herbs like dill, tarragon, or basil to create unique flavor profiles that complement the creamy base.
• Prepare the egg salad a day in advance to allow flavors to meld, storing in an airtight container for up to 3 days in the refrigerator.

Protein-Packed Cottage Cheese Egg Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 17 reviews

• Total Time: 10 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Creamy cottage cheese egg salad delivers a protein-packed twist on classic deli fare. Mediterranean-inspired ingredients elevate this simple dish, offering you a delightful lunch option that’s both nutritious and satisfying.

---

Ingredients

Scale 1x2x3x

• 6 eggs (hard-boiled, chopped)
• ½ cup (120 ml) cottage cheese (full-fat or low-fat)
• 2 tbsps chopped chives or green onions
• 1 tbsp Greek yogurt (optional for extra creaminess)
• 2 tbsps chopped fresh parsley (optional)
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• ½ tsp paprika (optional, for garnish)
• ¼ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Egg Preparation: Hard-boil eggs and meticulously dice into uniform, bite-sized fragments, ensuring consistent texture throughout the salad.
2. Dressing Crafting: Whisk cottage cheese, Greek yogurt, Dijon mustard, lemon juice, garlic powder, salt, and pepper in a spacious mixing bowl until achieving a smooth, harmonious blend that promises tangy, creamy undertones.
3. Final Assembly: Gently fold chopped eggs, delicate chives, and vibrant parsley into the cottage cheese mixture, ensuring each ingredient is delicately coated. Optionally, dust with a sprinkle of paprika for a subtle warmth and visual appeal. Refrigerate for 15-20 minutes to allow flavors to meld and intensify, creating a refreshing and sophisticated egg salad that tantalizes the palate.

Notes

• Add diced grilled chicken or smoked salmon to transform this egg salad into a more substantial protein-rich meal.
• Use lactose-free cottage cheese or substitute with Greek yogurt for those with mild dairy sensitivities.
• Drain cottage cheese beforehand to prevent watery consistency and ensure a creamy, thick egg salad.
• Experiment with fresh dill, tarragon, or green onions instead of chives for varied flavor profiles that complement the eggs and cottage cheese.

• Prep Time: 10 minutes
• Category: Breakfast, Lunch, Snacks
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 150
• Sugar: 3 g
• Sodium: 300 mg
• Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 1 g
• Protein: 12 g
• Cholesterol: 200 mg