Cottage Cheese Egg Salad

Yumna Jawad
Updated

5 from 1 vote

This recipe for Cottage Cheese Egg Salad is light and creamy with extra protein from the cottage cheese. It's a lighter option than using mayonnaise and an easy lunch or meal prep option to make for the week.

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Cottage cheese is having a moment and I love finding fun ways to add it to recipes I make on repeat, like this egg salad. I’ve made egg salad lighter by making greek yogurt egg salad and avocado egg salad and now it’s time for the cottage cheese version, which I promise you’ll be loving, even if you’re not a fan of cottage cheese usually! That’s because its texture works so well with the egg salad while still adding a creamy flavor.

Cottage cheese egg salad in a bowl with a serving spoon dipped in, halved boiled egg and cottage cheese nearby.
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Table of Contents

How to Make Cottage Cheese Egg Salad

Cottage cheese, lemon zest and juice, Dijon mustard, dill, salt and pepper in a bowl before combining.
Step 1: Combine the cottage cheese, lemon zest and juice, Dijon mustard, dill, salt and pepper in a bowl.
After whisking together with hard boiled eggs and celery on top.
Step 2: Add the celery and boiled eggs.
Fork starting to mash the dressing, eggs and dressing together.
Step 3: Use a grater or fork and mash the boiled eggs.
Egg salad mixture after mixing.
Step 4: Mix the mashed eggs with the celery and dressing until well combined.

Tips for Making Egg Salad with Cottage Cheese

  1. Use a grater to make the salad. I use microplane ribbon grater to grate the hard boiled eggs, the celery and the lemon, which means not knife or cutting board needed. Everything just goes straight into the bowl like I did in this video.
  2. Blend the dressing. If you are worried about the texture of cottage cheese in this recipe or have some picky eaters, try blending the cottage cheese with the lemon zest, lemon juice, dijon mustard, dill, salt and pepper to create a creamy smooth dressing. Then you can toss that with the eggs and celery.
Cottage cheese egg salad on top of slice of bread (open faced sandwich) with mixed greens underneath the egg salad.

If you’ve tried this healthy-ish feel good Cottage Cheese Egg Salad recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Cottage cheese egg salad recipe.
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Cottage Cheese Egg Salad

This recipe for Cottage Cheese Egg Salad is light and creamy with extra protein from the cottage cheese. It's a lighter option than using mayonnaise and an easy lunch or meal prep option to make for the week.
5 from 1 vote
Author Yumna Jawad
Servings 4 servings
Course Salad
Calories 131
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
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Ingredients
  

  • 6 eggs
  • 3 celery stalks finely chopped
  • ½ cup cottage cheese
  • 1 lemon zest and juice
  • 2 teaspoons Dijon mustard
  • ½ teaspoon dill powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Place cold eggs into boiling hot water. Boil on medium for 12 minutes. Use a slotted spoon to remove the eggs from the boiling water. Place in an ice bath, then remove and peel the eggs.
  • To make the dressing, combine the cottage cheese, lemon zest and juice, Dijon mustard, dill, salt, and pepper. Whisk to combine.
  • Add the hard boiled eggs and celery on top of the dressing and use a fork to mash until it’s well-combined and creamy.
  • Serve on its own or with crackers, bread, or mixed greens, if desired.

Equipment

Notes

Storage: In an airtight container in the fridge, this egg salad will last for up to 5 days. Enjoy it cold—no need to reheat.

Nutrition

Calories: 131kcal, Carbohydrates: 4g, Protein: 12g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 250mg, Sodium: 352mg, Potassium: 173mg, Fiber: 1g, Sugar: 2g, Vitamin A: 422IU, Vitamin C: 14mg, Calcium: 71mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Gluten Free
Cuisine American
Course: Salad
5 from 1 vote

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Comments

  1. DBM says:

    This is genius! Love the idea of added protein, but not (at all) a fan of celery… can you suggest an alternative?

    Reply
    1. Yumna J. says:

      You can use any crunchy vegetable. I would probably use cucumber or carrot but bell pepper might be good as well!

      Reply
  2. Amy says:

    Does using cottage cheese make in diabetic friendly?

    Reply
    1. Yumna J. says:

      Hi Amy, I’m not sure. I recommend you speak to your healthcare provider!

      Reply
  3. Kellie says:

    Looks delicious! I can’t wait to try it with my bread loaded with seeds and textures!

    Reply
    1. Yumna J. says:

      Yum, sounds like a great combo! Enjoy!!

      Reply
  4. Leslie says:

    This looks delicious! Are you recommending large or small curd cottage cheese?

    Reply
    1. Yumna J. says:

      I recommend small curd if you want it to blend together well and large curd if you like your egg salad to have lots of texture.

      Reply
  5. Sarah says:

    What is The measurement or ounces per serving size.

    Reply
    1. Yumna J. says:

      It should be approximately 1 cup (8 ounces) per serving.

      Reply
  6. Tammy Zaruba says:

    Try this

    Reply
    1. Yumna J. says:

      Thanks for the support, Tammy!

      Reply