This high-protein egg salad with cottage cheese is creamy, nutritious, and packed with protein. It’s perfect for meal prep, a quick lunch, or a low-carb snack!
Why I Love This Recipe
This egg salad with cottage cheese is my go-to when I need a quick, high-protein lunch that actually keeps me full. It’s creamy, satisfying, and a lighter twist on the classic mayo-based version—without sacrificing flavor!
- High in Protein – Made with eggs and cottage cheese instead of just mayo, it’s packed with protein and nutrients.
- Healthier Alternative – Cottage cheese makes it lighter while still keeping it rich and creamy.
- Perfect for Meal Prep – Stays fresh for 3-4 days, making it an easy grab-and-go option for busy weeks.
Make it once and enjoy it all week! Scoop it onto a sandwich, serve it over greens, or pair it with crackers or rice cakes for a simple, healthy meal.
Looking for more high-protein meal prep ideas? Try my Quinoa Egg Muffins or this Bacon Egg Breakfast Casserole for another easy, protein-packed meal!
Recipe Ingredients
Here's what you'll need to make this recipe:
- 8 large eggs - these will be hard-boiled
- 1 cup cottage cheese - you can use light or regular
- 2 Tablespoons mayonnaise - you don't need to add the mayo if you don't want to but it adds flavor. Swap it for greek yogurt (more protein!)
- 2 Tablespoons dijon mustard - adds flavor
- 2 green onions - finely chopped
- 1 celery stalk - finely chopped
- ½ tsp garlic powder
- ½ tsp salt - adjust for your tastes
- ½ tsp ground black pepper
Egg-based recipes are one of the best ways to get a high-protein, nutrient-dense meal in minutes. If you love this, try my Sheet Pan Sweet Potato Spinach Omelet or this easy Mushroom Frittata!
Can I make this egg salad without mayo?
Yes! You can omit the mayo entirely and use only cottage cheese or add some greek yogurt for a no-mayo egg salad that’s still creamy and flavorful.
Recipe Variations & Add-Ins
- Extra Crunch: Add diced pickles, red onion, or bell peppers.
- Spicy Kick: Stir in a pinch of cayenne pepper, red pepper flakes or a dash of hot sauce.
- Herb Flavor: Swap green onions for chives, parsley, or fresh dill.
- Dairy-Free Alternative: Substitute cottage cheese with mashed avocado for a creamy, no-dairy option.
- If you prefer to make your own condiments, try my Homemade Mayonnaise or add a little Homemade Ranch Dressing for extra flavor!
Time-Saving Tips
- Use pre-boiled eggs from the store to cut down on prep time.
- Chop ingredients ahead of time and store them separately to assemble the salad faster.
- Make a double batch for meal prep so you have it ready for multiple days.
- Want more easy meal prep ideas? Try my How To Make Overnight Oats or check out these 6 Healthy Mason Jar Salads for quick grab-and-go meals!
How To Make This Recipe
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Boil Eggs
Place 8 large eggs in a medium saucepan and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 9-10 minutes.
Once done, transfer them to an ice bath to cool. This makes peeling easier and keeps the egg and cheese cottage salad texture smooth.
STEP 2: Peel + Chop Eggs
Peel the cooled eggs and them chop them into small bite size pieces.
STEP 3: Mix Egg Salad
In a large bowl, add the 8 chopped eggs, 1 cup cottage cheese, 2 Tbsp dijon mustard, 2 chopped green onions, and 1 chopped celery stalk. Add ½ tsp garlic powder, ½ tsp salt, and ½ tsp ground black pepper. Mix until fully combined for a flavorful, high-protein egg salad.
STEP 4: Chill & Serve
Serve immediately or chill in the fridge for even better flavor. This meal prep egg salad stays fresh for up to three days!
Can I make this egg salad smoother?
For a creamier texture, mash the eggs before mixing them with the cottage cheese. You can also blend the cottage cheese for a smoother consistency.
Recipe Tips
- Ways to Enjoy: Serve your egg salad with cottage cheese on toast, in a sandwich, with crackers, or over fresh greens.
- Add More Flavor: Swap green onions for chives, parsley, or dill. Add red onion or pickles for extra crunch.
- Smoother Texture: Prefer a creamy egg and cheese cottage salad? Mash the eggs before mixing.
- Low-Carb Option: Enjoy it as a lettuce wrap or with low-carb crackers.
- Use full-fat cottage cheese for the creamiest texture. Low-fat versions work, but full-fat makes the salad richer.
- Chop eggs finely or mash them for a smoother consistency. If you like chunkier egg salad, leave them in larger pieces.
- Let it chill before serving. The flavors meld together better after sitting in the fridge for at least 30-60 minutes.
Common Mistakes to Avoid
- Not draining the cottage cheese: If your cottage cheese has extra liquid, drain it slightly to prevent watery egg salad.
- Overcooking the eggs: Boil for 9-10 minutes to avoid a rubbery texture or green-tinted yolks.
- Skipping the seasoning: Cottage cheese is naturally mild, so don’t forget to add salt, pepper, and garlic powder. Give it a taste and adjust the amounts to your liking.
How To Store Leftovers
This meal prep-friendly egg salad stays fresh in an airtight container in the refrigerator for up to three days. If it releases liquid, stir before serving to bring back the creamy texture.
Ways to Use Cottage Cheese Egg Salad
- In a sandwich: Use whole grain bread or a croissant for extra yum.
- On toast: Spread it over avocado toast for an extra protein boost. Or serve with my cottage cheese muffins.
- With crackers: Enjoy it as a dip with whole wheat or gluten-free crackers.
- In lettuce wraps: A low-carb option perfect for a lighter meal.
- Over greens: Serve it on a bed of spinach, arugula, or mixed greens for a fresh salad.
FAQs
Yes! This high-protein egg salad is packed with eggs and protein-rich cottage cheese, making it a great post-workout meal or healthy lunch option.
Yes! This meal prep salad keeps well in the fridge for up to 3-4 days, making it great for busy weeks.
Yes! This low-carb egg salad that is keto-friendly and can be served in lettuce wraps or with low-carb crackers.
Absolutely! This recipe already uses mostly cottage cheese instead of mayo, but you can leave the mayo out entirely for a fully no-mayo egg salad.
Yes! This egg salad with cottage cheese is high in protein, low in carbs, and packed with nutrients. It’s a great alternative to traditional mayo-based egg salad, offering a lighter and healthier option.
Yes! If you want extra flavor, you can try garlic and herb cottage cheese or chive-flavored cottage cheese instead of plain. This will add even more depth to the salad.
More High-Protein Egg Recipes You'll Love
Have A Question?
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Ingredients
- 8 large eggs
- 1 cup cottage cheese
- 2 Tbsp mayonnaise
- 2 tbsp dijon mustard
- 2 green onions - finely chopped
- 1 celery stalk - finely chopped
- ½ tsp garlic powder
- ½ salt
- ½ ground black pepper
Instructions
- Place eggs in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for about 10 minutes. Transfer to an ice bath and let cool in the fridge. Once cooled, peel and chop the eggs into small pieces.
- In a large bowl, mix the chopped eggs, cottage cheese, Dijon mustard, green onions, celery, garlic powder, salt, and black pepper until combined. Serve immediately or chill in the fridge until ready to eat.
Recipe Notes:
- Use full-fat cottage cheese for the creamiest texture. Low-fat works but won’t be as rich.
- For a smoother consistency, mash the eggs before mixing, or blend the cottage cheese.
- Let it chill before serving to enhance the flavors and make the salad even creamier.
- Add extra crunch with diced pickles, red onion, or bell peppers.
- Make it low-carb by serving in lettuce wraps or over greens instead of bread.
- Swap the mayo for Greek yogurt for even more protein and a tangy flavor boost.
- Store in an airtight container and refrigerate for up to 3 days.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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