Cottage Cheese Egg Salad

Cottage cheese egg salad tastes like the classic egg salad you grew up with, but most of the mayonnaise is swapped for blended cottage cheese. The cottage cheese is whizzed smooth with a little mayo, Dijon mustard and lemon juice, so nobody can spot the curds.

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Ten chopped hard boiled eggs and fresh chives are folded in, and the whole thing chills for 20 minutes. It makes 4 servings and works well for lunch boxes, quick dinners and meal prep. If you already like our avocado egg salad , this is a good one to try next.

What goes into cottage cheese egg salad

• 10 hard boiled eggs, chopped
• 1 cup cottage cheese
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 2 tbsp chopped chives
• 1/2 tsp salt and 1/4 tsp pepper
• Paprika to top

Small curd or large curd cottage cheese both work, since it gets blended anyway. Full fat cottage cheese gives the creamiest dressing, while low fat is a little tangier. The 2 tablespoons of mayonnaise are worth keeping. They round out the flavor and make the salad taste familiar.

Two things to sort out before you mix

Steam the eggs so they peel cleanly

Ten eggs is a lot of peeling, so it pays to cook them the easy way. Set a steamer basket over an inch of boiling water, add the eggs, cover and steam for 12 minutes. Then move them straight into a bowl of ice water for 5 minutes. Steamed eggs peel much more cleanly than boiled ones, even when they are very fresh.

For a chunky salad, chop the eggs with a knife into small pieces. For a smoother one, press them through a wire cooling rack set over a bowl, or mash them lightly with a fork. Leave a few bigger pieces of white for texture.

Blend the cottage cheese until no curds are left

The blender is what makes this egg salad work. Cottage cheese straight from the tub has curds that look and feel lumpy next to soft egg. Blended with the mayonnaise, mustard and lemon juice for about 30 seconds, it turns into a thick, silky dressing that looks just like a classic mayo dressing. A small blender, a food processor or an immersion blender in a tall cup all do the job. Scrape down the sides once and give it a few more pulses.

How to make it

• Blend the cottage cheese, mayonnaise, mustard and lemon juice until smooth.
• Fold in the chopped eggs, chives, salt and pepper. Use a spatula and fold gently until everything is coated, then taste and add a pinch more salt if it needs it. Eggs take a good amount of seasoning.
• Chill 20 minutes. The dressing thickens slightly in the fridge and the flavors come together.
• Sprinkle with paprika and serve on toast, in lettuce cups or with crackers.

Ways to serve it and easy swaps

Pile it on toasted bread for an open faced sandwich, spoon it into butter lettuce cups for a light lunch, or serve it with crackers and cucumber slices as a snack. It is also good stuffed into an avocado half or rolled in a tortilla with spinach, a bit like our cottage cheese wraps . The paprika on top adds color and a mild smoky note.

No fresh chives? Finely chopped green onion or fresh dill make an easy swap. If you want the salad even tangier, use low fat cottage cheese and add an extra squeeze of lemon after tasting.

Keeping it fresh for the week

Keep the egg salad in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving, since a little liquid can collect at the bottom. For meal prep, pack it in small containers with lettuce leaves or crackers on the side so nothing gets soggy.

Egg salad does not freeze well, because the eggs turn rubbery. There is nothing to reheat here either; serve it straight from the fridge.

Still have cottage cheese in the tub? Our baked cottage cheese eggs make a warm breakfast, and the deviled egg pasta salad is a fuller option when you need something for a potluck.

Questions about cottage cheese egg salad

Can I skip the mayonnaise?

Yes. Replace it with 2 more tablespoons of cottage cheese or plain Greek yogurt. The salad will be a bit tangier.

Can I use dried chives?

Fresh chives taste much better, but you can use 2 teaspoons of dried chives instead.

Can I make it the night before?

Yes. It holds well overnight in a covered container. Add the paprika just before serving so it keeps its color.

Why is there liquid at the bottom of the container?

Cottage cheese and eggs both release a little moisture as they sit. Stir it back in before serving and the salad turns creamy again.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us