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!

cottage cheese egg salad

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!

cottage cheese egg salad
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Cottage Cheese Egg Salad


  • Author: Regan Jones, RD
  • 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

  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

  • 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.

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.