Cottage cheese is the secret to the ultimate high protein cottage cheese egg salad that tastes amazing and will keep you full for hours! Just throw everything together for an easy and satisfying lunch on those busy days. With 17 grams of protein per serving, it’s such a game-changer. Serve it on a sandwich, salad, lettuce wraps, with crackers, or raw veggies for an easy macro-friendly lunch whenever!
Table of Contents
Creamy Egg Salad with Cottage Cheese
I’m a huge cottage cheese fan and even if you’re on the fence about it, I promise, you’ll want to try this cottage cheese egg salad recipe. Since the cottage cheese is blended, you can’t even taste it, but it adds so much creaminess!
You get that classic egg salad taste with all the protein and less overall calories since less mayo is used. It’s a great option for people who love traditional egg salad but want a lighter option. It’s seriously the best!
Elysia’s Recipe Recap
Texture: Creamy and crunchy with crisp bites of celery
Taste: Pleasantly tangy from the mayo with refreshing herbs and classic egg flavor
Ease: It doesn’t get much easier than this! To make it even easier, boil the eggs ahead of time.
Recommended: Easily one of the the best high protein meal prep options and so versatile.
Would I make these again? Absolutely! This is a new staple for easy lunches all week.
If you’re a fan of this recipe, you’ll also want to check out this avocado egg salad and chicken salad with walnuts and cranberries!
Why We Love This High Protein Egg Salad Recipe
- Relies on simple ingredients probably already in your fridge
- Formulated by a Registered Dietitian to be packed with protein and healthy fats (with fewer calories and lower sodium)
- Versatile topping for salads, sandwiches, wraps, and more
- Protein-packed alternative to chicken salad or deli meats
- Great way to incorporate some extra protein and fiber into your diet
- Requires just a few simple steps
Ingredient Notes
- Hard boiled eggs: To simplify this recipe, it can help to prep these in advance. You can also buy hard-boiled eggs at the store to skip this step.
- Fresh celery: For a nice crisp crunch.
- Green onions: These add a pop of color and a fresh flavor. Fresh chives are a nice alternative.
- Blended cottage cheese: I used low-fat cottage cheese. Large or small curds are both fine. Just be sure to blend it until creamy first. You can use full-fat cottage cheese if you prefer, but it will increase the fat content and calories.
- Lemon juice: For freshness and a little acidity.
- Fresh dill: You can use dried dill, but fresh dill adds a really refreshing flavor.
- Olive oil mayo: Use a small amount of mayo for that classic tanginess. I like olive oil or avocado oil mayo.
- Dijon mustard: For a nice boost of flavor.
- Garlic powder
- Salt & black pepper (to taste)
Step-by-Step Instructions
- Place eggs in the bottom of a small saucepan and cover with an inch of water. Bring to a rolling boil over medium high heat.
- Remove from heat, cover and let the eggs sit in the water for 11-12 minutes.
- Place the eggs in a bowl of ice water for several minutes to cool (this also makes it easier to peel the eggs).
- Peel the eggs, removing the entire shell. Chop the eggs roughly. Add chopped eggs, celery, green onion, blended cottage cheese, lemon juice, dill, mayo, Dijon, garlic powder, salt and pepper to a medium sized bowl.
- Mix until combined. Taste and adjust seasonings as desired.
- Serve on toast, a tortilla, lettuce wraps or with crackers or store in the fridge for later.
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- To cut prep time, make the hard boiled eggs in advance.
Recipe FAQs
Nope! You’re basically using blended cottage cheese as an alternative to mayo or sour cream. This recipe still uses mayo, which adds that classic tanginess, and the creaminess of cottage cheese hangs out in the background. Even if you’re iffy about the flavor or texture of the cottage cheese, it’s a great option.
If you want to enjoy more egg salad, it all starts with the eggs. I’ve found that the easiest method is to start the eggs in cold water then bring to a rolling boil. Remove from heat, cover for about 11-12 minutes, then place the eggs in an ice bath. Peel and go!
The easiest method is to blitz it up in a food processor or high-speed blender. I love using my mini Ninja blender. It takes just a couple of minutes!
Storage Guidelines
This cottage cheese egg salad keeps for 3-4 days in an airtight container in the fridge. Be sure not to freeze as the texture will change completely.
Serving Suggestions
Depending on your dietary preferences, you can serve this egg salad as:
- Classic egg salad sandwiches on whole-grain bread
- Served open face on a piece of sourdough toast
- Packed into a pita (try this high protein pita bread for extra protein)
- On a bagel (we love these cottage cheese bagels!)
- Spooned onto lettuce cups
- With crackers or fresh veggies
Recipe Variations
- Play with the flavors: Egg salad can be served in so many ways! Fold in extra fresh herbs, a little pickle relish, red onion, or any other add-ins you like. It is also great served with a sprinkle of bagel seasoning on top!
- Use flavored mayo: If you love spicy mayo or have a particular flavor you prefer, feel free to use that instead.
- Add avocado: Mix in some diced avocado or mash it to replace some of the cottage cheese or mayo for a green color and extra healthy fats.
More Cottage Cheese Recipes You’ll Love
- Cottage Cheese Frittata
- Cottage Cheese Egg Bake
- Cottage Cheese Queso Dip Recipe
- 3-Ingredient Cottage Cheese Waffles
- Cottage Cheese Egg White Bites
Did you make this recipe? Scroll down to leave a star rating and review!
Creamy Cottage Cheese Egg Salad {High Protein}
Ingredients
- 4 hard-boiled eggs, chopped
- 1 large rib celery, finely chopped (about 1/3 cup)
- 1/3 cup chopped green onions
- 1/4 cup + 2 tablespoons blended cottage cheese (I used 1%)
- Squeeze of half a lemon (about 1 tablespoon lemon juice)
- 1 tablespoon chopped fresh dill, or 1/2 teaspoon dry dill (optional)
- 1 tablespoon olive oil or avocado oil mayo
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt and pepper (or to taste)
Instructions
- Place eggs in the bottom of a small saucepan and cover with an inch of water. Bring to a rolling boil over medium high heat.
- Remove from heat, cover and let the eggs sit in the water for 11-12 minutes.
- Place the eggs in a bowl of ice water for several minutes to cool (this also makes it easier to peel the eggs).
- Peel the eggs, removing the entire shell. Chop the eggs roughly. Add chopped eggs, celery, green onion, blended cottage cheese, lemon juice, dill, mayo, Dijon, garlic powder, salt and pepper to a medium sized bowl.
- Mix until combined. Taste and adjust seasonings as desired.
- Serve on toast, a tortilla, lettuce wraps or with crackers or store in the fridge for later.
Notes
- To cut prep time, make the hard boiled eggs in advance.
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