Cottage Cheese Egg Salad

By Regan Jones, RDN, ACSM-CPT
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You won’t miss the mayo in this protein-packed Cottage Cheese Egg Salad recipe. It’s a filling lunch or hearty snack whenever you need a protein boost!

You won't miss the mayo in this protein packed Cottage Cheese Egg Salad recipe.

You won’t miss the mayo in this protein-packed Cottage Cheese Egg Salad recipe.

This Cottage Cheese Egg Salad is everything I love in a good lunch recipe — quick, easy, protein-packed and tasty. (To learn more about why I’m such a protein fan, to listen to The Protein {Bar} Episode OR The Protein {Powder} Episode.)

But over the years I’ve had a love/hate relationship with cottage cheese.

First, I hated it.

Now, I love it.

I’m fairly simple that way. 

Egg salad on the other hand? It will forever own my heart.

I recently discovered (out of necessity, more than anything else, when I realized I was running low on eggs) that you could mix these two protein powerhouses together to create a satisfyingly tasty batch of egg salad. Stuffed between two pieces of hearty whole-grain bread, this egg salad makes the kind of lunch I could eat day after day.

I prefer my egg salad as I do my deviled eggs — with a bit of dill and touch of mustard. The day I made this I also sprinkled on a few fresh chives, and quickly decided my brilliance knows no bounds

Okay, well, maybe that last part’s a stretch, but chives + egg salad is sandwich perfection. Trust me.  

Give this quick and easy recipe a try the next time you’re looking for a filling lunch option!

You won't miss the mayo in this protein packed Cottage Cheese Egg Salad recipe.
You won't miss the mayo in this protein packed Cottage Cheese Egg Salad recipe.
 
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Cottage Cheese Egg Salad

★★★★★

5 from 3 reviews

You won’t miss the mayo in this protein packed Cottage Cheese Egg Salad recipe.

  • Author: Regan Jones, RD
  • Yield: Makes 2 servings 1x
  • Category: Lunch
Scale

Ingredients

  • 2 hard boiled eggs**, coarsely chopped
  • 3/4 cup cottage cheese*
  • 1 teaspoon golden mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried dill
  • 1/2 teaspoon lemon juice

Instructions

  1. Combine all ingredients in a small bowl. Refrigerate until ready to serve.

Notes

*A thicker cottage cheese works best here. I highly recommend using Friendship Dairies if it’s available in your area. If yours contains more liquid, let it drain in a fine sieve before mixing.

**If you’re not making hard boiled eggs in the Instant Pot, you should be! Never have another hard-to-peel egg again! Here’s the 3-Quart Instant Pot I use. 

Nutrition

  • Calories: 145
  • Fat: 6.5 g
  • Carbohydrates: 3.5 g
  • Fiber: 0 g
  • Protein: 18 g

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10 Comments

  1. Jennifer Cox Olsztynski on April 27, 2019 at 5:12 pm

    Love it! I added some curry powder. Really good. May add artichokes and more curry for a dip with veggies.

    ★★★★★



    • thisunmillenniallife on April 28, 2019 at 6:26 am

      So glad you enjoyed! I love your suggestions for additions!



  2. Teresa Eversole on February 7, 2019 at 3:55 pm

    Love this recipe!! 🤗

    ★★★★★



    • thisunmillenniallife on February 7, 2019 at 4:15 pm

      So glad! Thanks for letting me know 🙂



  3. Darlene on September 20, 2018 at 2:33 pm

    I had the gastric sleeve surgery in July and I’m looking for high protein menus. I tried this for my lunch today and it’s a keeper! Thank you.



    • thisunmillenniallife on September 23, 2018 at 10:10 am

      So glad you enjoyed it!



      • Gracie on September 7, 2019 at 8:31 pm

        Super excited about trying this recipe. My first comment on an internet recipe.
        Was drawn to comment because I, like a previous commenter, am always looking for cottage cheese recipes. Thanks, Dr Scarsdale. I was a kid, but my Mother would let me try the recipes. I wish I could remember the recipe for green beans with cottage cheese. Keep looking out for us!

        ★★★★★



        • thisunmillenniallife on September 9, 2019 at 1:12 pm

          Hope you enjoy it! It definitely matters how thick your cottage cheese is, so be sure to check out that info.



  4. Fran on May 4, 2018 at 2:13 am

    Many years ago, (in the 70’s or 80’s), I needed to lose some weight, so I followed the Scarsdale Diet. It’s a simple, easy, plan, wherein you have a daily menu all laid out for you. On one of the days, lunch includes 2 eggs and cottage cheese, a slice of plain toast, and a couple of other things. Since I love egg salad, I did what you did, and made it with the cottage cheese! It’s actually pretty good, too.
    Re: the dill and mustard: when I make potato salad, I always grate one or two dill pickles into it, plus a healthy dose of prepared mustard…delicious! Hmmmm…I wonder how potato salad would taste with cottage cheese?



    • thisunmillenniallife on May 4, 2018 at 1:27 pm

      Oh, I bet it would be good! And what a nice protein boost for an otherwise carb-heavy side dish. My husband likes potato salad so much, I swear he’d eat it as an entree. If it had cottage cheese in it, maybe it’d be a main dish ha! I’ve never grated pickle into my potato salad, but I love that idea. Usually, I just use salad cube pickles, but they’re often too sweet. Your idea sounds yummier!