If you love a creamy, protein-packed twist on classic salads, you’re in for a treat. Simple Cottage Cheese Egg Salad is the perfect balance of lushness, tang, and spring-fresh crunch—a total game-changer for work lunches, snacks, or picnics. You’ll find it’s light yet satisfying, super easy to stir together, and always the first bowl to disappear from the table.
Why You’ll Love This Recipe
- Protein Powerhouse: Thanks to cottage cheese and eggs, every bite gives you a boost of filling, wholesome protein without weighing you down.
- Ultra Creamy & Tangy: The mix of cottage cheese, mayo, and Dijon mustard creates a lusciously creamy dressing with a subtle, satisfying tang.
- Ridiculously Easy: The whole recipe comes together in a matter of minutes (especially if you pre-boil your eggs!), making it perfect for busy days.
- Mild Heat and Crunch: Scallions and red pepper flakes add just the right amount of flavor and texture to keep each forkful interesting and vibrant.
Ingredients You’ll Need
The best part about Simple Cottage Cheese Egg Salad? Each ingredient truly pulls its weight. Grab these kitchen staples and you’ll have a bowlful of color, texture, and flavor ready in no time!
- Cottage Cheese: Opt for thick and creamy cottage cheese for the silkiest texture; if yours is runny, mash it a bit to thicken.
- Large Eggs: Hard-boiled eggs bring that classic protein punch—pre-cook a batch to save time!
- Scallions (Spring Onion): Their fresh, mild onion flavor adds crunch and a pop of color throughout.
- Mayonnaise: Just a touch makes the salad extra velvety and helps everything come together.
- Dijon-Style Mustard: Adds subtle tang and depth, balancing the creamy elements perfectly.
- Fine Sea Salt and Black Pepper: Crucial for seasoning—adjust to taste for your perfect bite.
- Red Pepper Flakes: A sprinkle brings gentle heat and rounds everything out with a little spark.
Variations
Simple Cottage Cheese Egg Salad is incredibly forgiving—feel free to riff on the classic formula! Whether you’re swapping spices, mixing up your greens, or leaning into a particular cuisine, you’re only ever a handful of ingredients away from another favorite version.
- Herby Upgrade: Stir in chopped fresh dill, chives, or parsley for extra garden-fresh flavor.
- Lower-Fat Option: Skip the mayo and use all cottage cheese for a lighter, protein-forward salad.
- Extra Veggie Crunch: Add celery, radishes, or diced cucumbers for a refreshing bite and lovely crunch.
- Spicy Swerve: Swap red pepper flakes for a little sriracha or a dash of smoked paprika for a deeper flavor kick.
- Gluten-Free & Keto: No changes needed—this Simple Cottage Cheese Egg Salad is naturally gluten-free and low-carb!
How to Make Simple Cottage Cheese Egg Salad
Step 1: Cook and Cool the Eggs
Place your eggs in a small pot filled with water, then cover and bring it to a boil. Once it’s boiling, turn off the heat (keep the lid on!) and let the eggs sit in the hot water for 7–8 minutes—this method gives you perfectly tender yolks every time. When they’re done, strain the eggs and immediately move them to a bowl of very cold, ice-cold water to cool completely. This quick chill makes them easier to peel and keeps the whites nice and tender.
Step 2: Peel and Chop Eggs
Once cooled, dry the eggs and gently peel them. Carefully slice each one in half lengthwise. For the salad, remove the yolks from four of the eggs and set them aside in a mixing bowl—these will help create a dreamy dressing. Finely chop the two whole eggs and the remaining whites, then set that pile of golden and white morsels aside to be reassembled with the rest.
Step 3: Make the Creamy Dressing
Mash together the four reserved egg yolks with 2 tablespoons of your cottage cheese, the mayonnaise, and Dijon mustard. A fork does the trick, and you don’t have to aim for perfection—a little texture is just fine. This forms a thick, creamy base that will coat every bite of your Simple Cottage Cheese Egg Salad with tangy richness.
Step 4: Mix and Season
In a large bowl, combine your chopped eggs, the rest of the cottage cheese, scallions, that creamy dressing, salt, pepper, and most of the red pepper flakes. Stir until everything’s evenly coated and flecked with green and red. Give it a taste and tweak the seasoning if you like—then finish with a sprinkle of the remaining pepper flakes on top for color and spice.
Step 5: Chill and Serve
If time allows, cover the bowl and refrigerate your Simple Cottage Cheese Egg Salad for at least 30 minutes before serving. This lets the flavors mingle and makes for the ultimate, refreshing bite. Scoop it up and get ready for creamy perfection!
Pro Tips for Making Simple Cottage Cheese Egg Salad
- The Egg-Chill Secret: Don’t skimp on the ice bath after boiling the eggs—a thorough chill gives you eggs that peel perfectly and keeps the whites firm but tender.
- Creamiest Cottage Cheese: If you find your cottage cheese is a little runny, simply mash it with a fork before adding; this keeps the salad from getting watery as it sits.
- Prep Ahead Confidence: Hard-boiled eggs can be made up to three days in advance, making assembly on a busy day pure joy.
- 30-Minute Flavor Boost: If possible, refrigerate your assembled salad before serving—just half an hour makes every ingredient shine, and the textures become even more irresistible!
How to Serve Simple Cottage Cheese Egg Salad
Garnishes
Top your Simple Cottage Cheese Egg Salad with extra sliced scallions or a sprinkle of paprika for color and a fresh snap. A little fresh dill, microgreens, or a twist of black pepper adds just the right wow factor when you set it out for guests or family.
Side Dishes
This salad is a perfectly satisfying meal all on its own, but it also loves good company. Try serving it alongside a slice of hearty rye or sourdough bread, crisp lettuce cups, or a platter of vibrant cherry tomatoes and cucumber spears. It makes for a delightful pairing with a simple green salad, too!
Creative Ways to Present
Spoon Simple Cottage Cheese Egg Salad into halved avocados or bell pepper boats for a no-fuss showstopper. Stuff it inside a warm pita pocket, wrap it in collard leaves for a low-carb feast, or pile it up on toasted English muffins for a brunch that’ll get everyone talking. There’s no wrong way to enjoy it!
Make Ahead and Storage
Storing Leftovers
Store your leftover Simple Cottage Cheese Egg Salad in an airtight container in the fridge. It keeps beautifully for up to two days—just give it a gentle stir before serving as cottage cheese can release a bit of liquid after sitting.
Freezing
This egg salad is not suitable for freezing. The dairy and egg base doesn’t thaw well and can take on an odd texture—but since it’s so easy to make, you’ll want to whip up a fresh batch anyway!
Reheating
There’s no need to reheat Simple Cottage Cheese Egg Salad—it’s best served chilled, straight from the fridge. If it’s been sitting a while, a quick stir is all you need to refresh it for serving.
FAQs
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Can I use another type of mustard instead of Dijon?
Absolutely! While Dijon mustard has a lovely tang and classic flavor, you can swap in yellow mustard for something milder or even stone-ground mustard for extra sharpness—adjust to your taste.
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What can I do if my cottage cheese is watery?
If your cottage cheese is on the runny side, just mash it with a fork before mixing or drain it briefly in a fine-mesh sieve. This simple step helps keep your salad creamy without turning soggy.
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Can I make Simple Cottage Cheese Egg Salad ahead of time?
Yes! You can prep the hard-boiled eggs up to three days in advance and keep them chilling in the fridge until you’re ready to mix up the salad. The assembled salad is best enjoyed within two days for peak freshness.
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How can I make this salad dairy-free?
Since cottage cheese is the star, there’s no direct dairy-free swap, but you could experiment with vegan cottage cheese alternatives or use extra mashed avocado for creaminess, though the flavor and texture will change.
Final Thoughts
If you’re ready for a fresher, lighter spin on a classic, Simple Cottage Cheese Egg Salad is calling your name. I can’t wait for you to try it—every creamy, tangy forkful is such a joy. Give this recipe a go and let it brighten up your day (and your lunchbox) soon!
Print
Simple Cottage Cheese Egg Salad Recipe
- Prep Time: 16 minutes
- Total Time: 16 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and simple recipe for Cottage Cheese Egg Salad that combines the creaminess of cottage cheese with the richness of eggs, creating a flavorful and satisfying dish. Perfect for a quick lunch or light dinner.
Ingredients
Cottage Cheese
- 2/3 cup cottage cheese
Eggs
- 6 large eggs
Scallions/Spring Onion
- 5–6 tablespoons scallions/spring onion, finely chopped
Mayonnaise
- 2 tablespoons mayonnaise
Dijon-Style Mustard
- 1 1/2 teaspoons Dijon-style mustard, or to taste
Seasoning
- 1/3 teaspoon fine sea salt and black pepper, to taste
- 1/3 teaspoon red pepper flakes
Instructions
- Boil eggs: Place the eggs in a small pot, add water then cover and bring to the boil. Turn off the heat and leave the eggs in the pot for 7-8 minutes (do not remove the lid).
- Cool eggs: Strain then immerse the eggs in very cold water for about 2 minutes. Drain off the water then wipe and peel the eggs.
- Chop eggs: Cut each egg in half lengthwise, remove the egg yolks from 4 eggs and place in a shallow bowl. Finely chop the 2 remaining whole eggs and egg whites. Set aside.
- Make dressing mixture: Combine the egg yolks with 2 tablespoons of the cottage cheese, mayonnaise and mustard. Mash with a fork until the mixture is thick and creamy.
- Assemble: To a mixing bowl add the chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt and pepper, and most of the pepper flakes. Stir until thoroughly combined and adjust the seasoning as needed. Sprinkle the remaining pepper flakes on top. Cover and refrigerate for 30 minutes before serving, if possible.
Notes
- You can boil the eggs in advance (up to 3 days) and refrigerate until ready to use.
- If cottage cheese is runny, mash it until thick to prevent sogginess.
- Refrigerate the salad for 30 minutes before serving for best results.
- Keep covered and refrigerated for up to 2 days. Not suitable for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 380mg
