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Looking for a protein-packed, creamy, and zesty twist on your usual egg salad? This Cottage Cheese Egg Salad is the answer! It’s light, fluffy, and comes together in a flash — perfect for lunches, parties, or just because you deserve something delicious. Let’s dive into this egg-cellent recipe!
This Cottage Cheese Egg Salad is a favorite year-round, especially during those warm spring and summer months when picnics and barbecues are in full swing. Inspired by this healthy potato salad, it pairs perfectly with easy marinated tomatoes for a side that’s both nutritious and tasty.
Recipe summary
- Protein-packed: Full of protein from eggs and cottage cheese to keep you satisfied.
- Super creamy: The cottage cheese makes this salad smooth and velvety without being heavy.
- Quick and easy: A no-fuss recipe that you can whip up in no time.
- Perfect for meal prep: Make it ahead and have a delicious lunch ready all week!
- Crowd-pleaser: Bring it to your next BBQ or potluck and watch it disappear!
Ingredients Needed
This list is short and sweet! Here’s everything you need for a tasty egg salad that’s anything but ordinary. Full measurements are listed further down in the recipe card.
- Eggs: Packed with protein and the foundation of your salad.
- Vinegar: A dash of vinegar helps make the eggs peel easily.
- Celery: Adds a satisfying crunch to the creamy salad.
- Green Onions: For that mild onion flavor with a bit of zing.
- Cottage Cheese: The creamy, protein-rich base for this twist on egg salad.
- Shallots: A subtle onion flavor that blends perfectly.
- Dijon Mustard: A touch of tang and depth.
- Kosher Salt and Ground Pepper: To season it just right.
- Smoked Paprika: Adds a smoky kick for flavor and color.
- Italian Seasoning: A blend of herbs that makes everything better.
How to make cottage cheese egg salad
This is as easy as cracking an egg! For the full recipe, check out the recipe card below. Here’s how to make this creamy egg salad in a few simple steps:
Step 1: Gently boil the eggs, allow to cool, and chop.
2: Add the celery, eggs, onions, and seasonings to a bowl.
Step 3: Blend the cottage cheese and mustard in a food processor.
Step 4: Pour the cottage cheese mixture over the chopped ingredients and stir until well coated.
Tips from my kitchen
- Want extra creaminess? Add more cottage cheese for a thicker texture.
- Make sure to refrigerate before serving so the flavors really come together.
- Don’t overcook the eggs; 10 minutes is just the right amount of time!
Variations
- Add some crunch: Toss in chopped pickles or bell peppers for added texture.
- Switch up the herbs: Try fresh dill or parsley for a new flavor twist.
- Spicy option: Stir in a bit of sriracha or hot sauce for a kick!
Substitutions
- Dairy-free: Try using dairy-free cottage cheese if you’re avoiding dairy.
- Gluten-free: This recipe is naturally gluten-free, so no swaps needed!
- Veggies: Feel free to swap out the green onions for fresh chives if you prefer.
Make ahead and storage
You can prep this salad up to 2 days in advance! Simply keep it covered in the fridge. The flavors actually get better with time, so it’s perfect for meal prepping. It doesn’t freeze well due to the texture of the cottage cheese, so enjoy it fresh!
Frequently Asked Questions
Yes, you can! However, the cottage cheese adds a lighter, fluffier texture.
Absolutely! Just add your favorite hot sauce or diced jalapeños for some heat.
It will stay fresh for up to 3 days in the fridge if stored properly.
More potato salads
If you’re in the mood for more protein-packed salad recipes, check out these favorites from Healthy Fitness Meals!
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Cottage Cheese Egg Salad
Ingredients
- 6 large eggs
- 1 tablespoon vinegar
- 1/4 cup diced celery
- 2 green onions, thinly sliced
- 1 cup cottage cheese
- 1 small shallot, finely chopped
- 1 tablespoon Dijon mustard
- Kosher salt and ground pepper
- 1 teaspoon smoked Paprika
- 1 teaspoon Italian seasoning
Instructions
- Place the 6 large eggs in a saucepan and cover with water. Add 1 tablespoon vinegar for easy peeling.
- Place the saucepan over high heat and bring to a boil. Once boiling, turn off the heat, cover the pot and allow it to sit for 10 minutes to cook the eggs.
- After 10 minutes, rinse the eggs under cool water, then peel and chop them.
- Add the chopped eggs to a bowl together with the 1/4 cup diced celery1 small shallot, and 2 green onions.
- In a small food processor or blender, add the 1 cup cottage cheese, 1 tablespoon Dijon mustard, Kosher salt and ground pepper, 1 teaspoon smoked Paprika, and 1 teaspoon Italian seasoning. Blend until smooth. You can add 1-2 tbsp of water to thin it up, if needed.
- Pour this dressing over the eggs and toss to coat.
- Refrigerate for at least 30 minutes, to allow the flavors to meld.
Notes
- Want extra creaminess? Add more cottage cheese for a thicker texture.
- Make sure to refrigerate before serving so the flavors come together.
- Don’t overcook the eggs; 10 minutes is just the right amount of time!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
