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!

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Regan · The Baking Dietitian This recipe was personally developed and tested by me. I never use AI to write or alter the recipe itself. Some photos on this site use AI to adjust the background. The food/recipe is real and not generated by AI.

Easy Cottage Cheese Egg Salad

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

• Author: Regan Jones, RDN
• Total Time: 15 minutes
• Yield: 2 servings
• Diet: Gluten Free

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Description

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

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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

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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

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