Easy Cottage Cheese Egg Salad
You won’t miss the mayo in this easy Cottage Cheese Egg Salad recipe. It’s a filling lunch or a hearty snack whenever you need a protein boost!

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, listen to The Protein {Bar} Episode OR The Protein {Powder} Episode of my podcast.)
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 a 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!


Easy Cottage Cheese Egg Salad
- Total Time: 15 minutes
- Yield: 2 servings
- Diet: Gluten Free
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.
- Prep Time: 15 min
- Category: Lunch
- Cuisine: American
Affiliate Disclosure
Disclosure: Some of the links on this site are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.


How To Make Frosting From Greek Yogurt
A healthier version of “cream cheese” frosting for your cakes, cupcakes, and cookies. Learn how to make frosting from Greek yogurt.

What is the best oil for baking?
When I first started testing recipes professionally more than 20 years ago, I had A LOT to learn. Sure, I was a more savvy baker than your average 23-year-old. My grandmother made sure of that with her years of teaching me the difference between a dry measuring cup and a liquid measuring cup, understanding the…

Homemade Gluten Free Raisin Scones
The classic coffee shop scone gets a gluten free makeover in these Gluten Free Raisin Scones.

Easy Cake Mix Blueberry Crumble Bars
These cake mix blueberry crumble bars are an easy dessert recipe the whole family will love!

Easy Fudgy Peanut Butter Cup Brownie Recipe
This easy recipe for fudgy peanut butter cup brownies is a peanut butter lover’s dream! They’re an easy treat your whole family will love!

Easy and Delicious S’mores Fudge Recipe
This super easy recipe starts with a basic easy fudge recipe and adds in traditional s’mores ingredients. It will quickly become one of your family’s favorite treats! Bonus: No candy thermometer required!