Cottage Cheese Egg Salad
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.
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!
Cottage Cheese Egg Salad
You won’t miss the mayo in this protein packed Cottage Cheese Egg Salad recipe.
- Yield: Makes 2 servings 1x
- Category: Lunch
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
- 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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Love it! I added some curry powder. Really good. May add artichokes and more curry for a dip with veggies.
★★★★★
So glad you enjoyed! I love your suggestions for additions!
Love this recipe!! 🤗
★★★★★
So glad! Thanks for letting me know 🙂
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.
So glad you enjoyed it!
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!
★★★★★
Hope you enjoy it! It definitely matters how thick your cottage cheese is, so be sure to check out that info.
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?
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!