If you’re on the hunt for a fresh twist on a classic lunch favorite, let me introduce you to this Simple Cottage Cheese Egg Salad Recipe. It’s everything you love about egg salad but with a light, creamy boost from cottage cheese that adds a delightful texture and tang. Whether you’re packing a quick lunch or need a crowd-pleaser at a picnic, this recipe brings together protein-packed ingredients and vibrant flavors that will have you coming back for seconds, no question.

Ingredients You’ll Need

The image shows six containers of ingredients arranged neatly on a dark surface with a white marbled texture. At the top left is a white round container filled with thick white yogurt. To the right, a small clear glass bowl holds chopped green onions with bright and darker green shades in uneven pieces. Below the yogurt is a single brown egg with a small crack on its shell. Near the center bottom is a small clear bowl with a smooth dollop of white mayonnaise. To the right of the egg, a clear small bowl holds white salt and black pepper mixed together. Two white small bowls are on the right side of the image, one filled with yellow mustard and the other with a red powdery spice. photo taken with an iphone --ar 4:5 --v 7

This recipe proves that keeping it simple often leads to the most satisfying results. Each ingredient plays its part perfectly—cottage cheese gives creaminess without heaviness, fresh eggs bring that hearty richness, and scallions inject a lively crunch and subtle zing.

⅔ cup cottage cheese: Adds creamy texture and tangy flavor without the heaviness of mayo alone.
6 large eggs: The main star, providing protein and that classic egg salad foundation.
5-6 tablespoons scallions/spring onion (finely chopped): Freshness and crunch with a slight oniony bite that wakes up the dish.
2 tablespoons mayonnaise: Binds the salad smoothly, balancing the cottage cheese’s tang.
1½ teaspoons Dijon-style mustard: Adds a subtle sharpness that brightens the overall flavor.
⅓ teaspoon fine sea salt: Enhances all the flavors, a small pinch goes a long way.
Black pepper to taste: For a mild kick that complements the salad’s creaminess.
⅓ teaspoon red pepper flakes: Optional, but highly recommended for a touch of warmth and a pretty pop of color on top.

How to Make Simple Cottage Cheese Egg Salad Recipe

Step 1: Boil the Eggs

Start by placing your eggs in a small pot and covering them with water. Bring the pot to a boil, then immediately turn off the heat and cover with the lid. Let the eggs sit undisturbed for 7 to 8 minutes. This gentle cooking method yields perfectly hard-boiled eggs with tender whites and well-cooked yolks without overcooking.

Step 2: Cool the Eggs

Drain the hot water and immerse the eggs in very cold water, ideally with ice cubes. Keep them chilled for about 2 minutes, refreshing the ice or water as needed to ensure rapid cooling. This step helps make peeling easier and stops the cooking process for the ideal texture.

Step 3: Chop the Eggs

Peel the eggs carefully, then slice each in half lengthwise. Remove the yolks from four eggs and place them in a shallow bowl. Finely chop the remaining two whole eggs—whites and yolks together—and set this aside. This combination of mashed yolks and chopped eggs will create a wonderful blend of creamy and chunky textures.

Step 4: Make the Dressing Mixture

In your bowl with the yolks, add 2 tablespoons of cottage cheese, the mayonnaise, and Dijon mustard. Use a fork to mash everything until you achieve a thick, creamy dressing. Perfection doesn’t mean perfectly smooth here—the little bits bring personality and texture to your salad.

Step 5: Assemble the Salad

Combine the chopped eggs, remaining cottage cheese, scallions, your creamy dressing, sea salt, black pepper, and most of the red pepper flakes in a mixing bowl. Stir gently until everything is well incorporated, then taste and adjust seasoning if needed. Finish by sprinkling the last of the red pepper flakes on top for color and zing. For best flavor, cover the salad and refrigerate it for at least 30 minutes before serving.

How to Serve Simple Cottage Cheese Egg Salad Recipe

A clear glass bowl holds six separate layers of ingredients on a dark surface. On the left is a pile of chopped hard-boiled eggs with white and yellow pieces. Next to it, there is a mound of pale yellow hummus on the right side. Above the hummus, there is a sprinkle of black pepper and small beige crumbs. Below the hummus is a scoop of white, chunky cottage cheese. In the center, there is a heap of bright green chopped spring onions. Below the spring onions, there are small red chili flakes scattered over the eggs. The bowl sits on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like dill, parsley, or chives make beautiful garnishes that add brightness and a fresh herbal note. A sprinkle of paprika or a few extra red pepper flakes can give your salad that extra pop of color and subtle spice.

Side Dishes

This egg salad shines alongside crisp vegetable sticks, buttery crackers, or toasted whole grain bread. For a heartier meal, pair it with a crisp garden salad or a bowl of hearty vegetable soup. The creamy salad contrasts perfectly with crunchy, fresh sides.

Creative Ways to Present

Try serving your Simple Cottage Cheese Egg Salad Recipe in avocado halves for an elegant, low-carb presentation. You can also stuff it inside crisp lettuce leaves for a refreshing wrap, or pile it generously onto a toasted English muffin for a delicious breakfast or brunch option.

Make Ahead and Storage

Storing Leftovers

This egg salad keeps well when stored in an airtight container in the refrigerator for up to 2 days. The flavors meld beautifully over time, but for the best texture and freshness, enjoy it within this timeframe.

Freezing

Because of the cottage cheese and mayonnaise, freezing this egg salad is not recommended. The texture can become watery and separated once thawed, losing that creamy appeal we all love.

Reheating

This salad is best served chilled and does not require reheating. If you prefer it at room temperature, simply take it out of the fridge about 15 minutes before serving.

FAQs

Can I use low-fat or non-fat cottage cheese for this recipe?

Absolutely! Using low-fat or non-fat cottage cheese works well and reduces calories while keeping that creamy texture. Just be aware that the salad might feel a bit lighter and less rich.

What type of mustard works best?

Dijon-style mustard is ideal because of its balanced tang and smoothness, but if you’re out of Dijon, a good quality whole grain or yellow mustard can be substituted for a different, yet pleasant, flavor profile.

Is it necessary to refrigerate the salad before serving?

While you can serve it immediately, refrigerating for about 30 minutes allows the flavors to harmonize and the salad to chill, which enhances the overall taste experience.

Can I add other vegetables to this egg salad?

Yes! Diced celery, bell peppers, or cucumbers add extra crunch and freshness. Just make sure to chop them finely to keep the salad’s lovely texture balanced.

Is this recipe suitable for meal prep?

Definitely. Preparing this Simple Cottage Cheese Egg Salad Recipe in advance saves you time during the week, and its quick assembly makes it perfect for lunchboxes and easy dinners.

Final Thoughts

I hope you give this Simple Cottage Cheese Egg Salad Recipe a cozy spot in your regular meal rotation—you might find it quickly becoming a favorite go-to. It’s a bright, satisfying update on a classic that’s both easy to make and endlessly adaptable. Happy cooking, and even happier eating!