Name: Cottage Cheese Egg Salad Recipe
Prep time: 5 min
Cook time: 17 min
Total time: 22 min
Cuisine: American
Ingredients: 8 large eggs; 3/4 cup cottage cheese; 2 tsp dijon mustard; 2-3 tbsp fresh dill, chopped; 1.5 tbsp fresh chives, chopped; 1-2 tbsp red onion, finely diced; 1 tsp lemon juice; 1 tsp garlic powder; 1/8 tsp salt (or to taste); 1/4 tsp black pepper (or to taste)

Jump to Recipe·5.1 from 9 reviews

If you’re looking for a fresh and creamy lunch or snack that’s as satisfying as it is good for you, this Cottage Cheese Egg Salad is about to become your new obsession. It takes classic egg salad up a notch with tangy, protein-packed cottage cheese and plenty of fresh herbs for a burst of flavor in every bite. Quick to whip up, delightfully light, and endlessly versatile, it’s one of those dishes that fits just as perfectly between slices of hearty bread as it does scooped onto crisp lettuce leaves.

Cottage Cheese Egg Salad Recipe - Recipe Image

Ingredients You’ll Need

This Cottage Cheese Egg Salad recipe keeps things simple yet flavor-packed. Each ingredient is thoughtful—adding taste, color, or a satisfying texture that brings the whole dish together. Here’s exactly what you’ll need and why each one matters:

Eggs: The quintessential base, giving this salad its creamy, hearty bite and plenty of satisfying protein.
Cottage cheese: Blended until smooth or left a little chunky, it brings a velvety texture and subtle tanginess that lightens the salad beautifully.
Dijon mustard: Adds a touch of sharp heat and balances richness with its zippy depth.
Fresh dill: The fresh dill infuses the salad with herbal brightness—don’t skip it if you love a hint of garden-fresh flavor!
Fresh chives: Lends a gentle oniony note and a pop of color.
Red onion: Finely diced for crunch and a subtle bite; you only need a bit to make the flavors sing.
Lemon juice: Brings all the flavors to life with a splash of acidity.
Garlic powder: Right amount of savory warmth without overpowering the other herbs.
Salt and black pepper: Essential for making each ingredient shine and finding the perfect level of seasoning.

How to Make Cottage Cheese Egg Salad

Step 1: Hard Boil the Eggs

Start by gently placing your eggs in a saucepan and covering them with cold water—aim for an inch or two of water above the eggs to ensure even cooking. Bring the water to a full boil, then turn off the heat, cover the pot, and let the eggs cook in the residual heat for 11 to 12 minutes. This method yields perfectly set yolks every time!

Step 2: Chill and Peel the Eggs

Once the eggs are cooked, immediately transfer them to an ice bath—that’s a big bowl filled with cold water and plenty of ice. Give them at least five minutes to cool down; this not only stops the cooking process but also makes peeling them a breeze.

Step 3: Dice Your Eggs

Peel the cooled eggs and chop them up. As you dice, don’t worry if the yolks and whites come apart a bit—everything will get deliciously combined in the salad anyway!

Step 4: Blend the Cottage Cheese

Use a blender or immersion blender to whip your cottage cheese until it’s silky smooth, or leave it a little textured if you prefer visible curds. This makes the base of your Cottage Cheese Egg Salad extra luscious and light.

Step 5: Make the Herb Mixture

In a medium mixing bowl, combine your blended cottage cheese with dijon mustard, freshly chopped dill, chives, red onion, lemon juice, garlic powder, plus a little salt and pepper. Mix until everything is evenly incorporated—this is when the flavors truly come alive!

Step 6: Combine and Serve

Add your chopped eggs to the bowl with your herby, creamy cottage cheese mixture. Stir everything together until every morsel of egg is coated. Your Cottage Cheese Egg Salad is ready to enjoy—just decide how you want to serve it!

How to Serve Cottage Cheese Egg Salad

Garnishes

Just before serving, toss on extra chives or dill for a pop of color and an extra herbal note. If you like a bit more zing, scatter some red onion slivers or a dusting of black pepper over the top. For a fancy finish, try a thin drizzle of good olive oil or a sprinkle of smoked paprika.

Side Dishes

Cottage Cheese Egg Salad pairs so well with a crisp green salad, roasted sweet potatoes, or a handful of crunchy carrot sticks. A bowl of soup or some whole grain crackers on the side turns this dish into a nourishing, satisfying meal any time of day.

Creative Ways to Present

Try piling your Cottage Cheese Egg Salad into lettuce cups for a refreshing, low-carb lunch, spooning it over avocado halves, or making an open-faced sandwich with toasted sourdough. It also works beautifully atop a grain bowl or layered inside a wrap with some crisp greens.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Cottage Cheese Egg Salad to an airtight container and keep it in the fridge. It will stay fresh and tasty for up to 3 days. Stir well before serving to redistribute the dressing and herbs.

Freezing

Egg salads generally don’t freeze well because both eggs and cottage cheese tend to change texture after freezing and thawing. For best flavor and creaminess, prepare only as much as you’ll eat within a few days.

Reheating

This recipe is meant to be served chilled or at room temperature. If you do want to take the chill off, let it sit on the counter for about 15 minutes. Avoid reheating in the microwave, as this can toughen the eggs and separate the cottage cheese.

FAQs

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

Absolutely! Both low-fat and nonfat cottage cheese work well in Cottage Cheese Egg Salad, though full-fat provides the creamiest texture and richest flavor. Use your favorite or whatever you have on hand.

Is there a substitute for fresh dill?

If you’re out of fresh dill, you can use dried dill in a pinch—just reduce the quantity to about one-third of the fresh amount. Alternatively, try fresh parsley or tarragon for a different herbal twist in your Cottage Cheese Egg Salad.

Can I make this salad ahead of time?

Yes, Cottage Cheese Egg Salad is ideal for meal prep! Just keep it chilled and enjoy within three days. The flavors deepen as it sits, making it even more delicious the next day.

What’s the best way to make it dairy-free?

For a dairy-free version, swap the cottage cheese for a creamy plant-based yogurt or vegan sour cream. Just adjust the seasoning to taste, since plant-based alternatives can be a bit tangier or less salty.

Why blend the cottage cheese?

Blending the cottage cheese creates a smooth, luxurious base that coats every piece of egg. If you enjoy the curds’ texture, feel free to skip this step—but a smooth blend really elevates this Cottage Cheese Egg Salad to something special.

Final Thoughts

There’s something so comforting yet vibrant about whipping up a bowl of Cottage Cheese Egg Salad, especially when you can taste the herbs and creamy dressing with every forkful. It’s proof that wholesome, nourishing food can also be quick, easy, and undeniably delicious. Give it a try for your next lunch or snack—you might just find it becomes a favorite in your kitchen too!