Creamy, protein-packed, and made without mayo — this cottage cheese egg salad is the easiest high-protein lunch you'll make all week.
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For more cottage cheese recipes, check out my Scrambled Eggs with Cottage Cheese, Cottage Cheese Pancakes, Cottage Cheese Muffins, and Cottage Cheese Overnight Oats.
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Egg salad has been my go-to desk lunch for years — it's easy to make ahead, travels well, and keeps you full all afternoon. My not-so-secret upgrade: cottage cheese instead of mayonnaise. This egg salad with cottage cheese replaces traditional mayo with creamy cottage cheese — more protein, less fat, same satisfying creaminess.
My son can't get enough of it in sandwich form, and I love it with sliced avocado layered on top or scooped onto crackers. It takes about 15 minutes to make, keeps in the fridge for up to 5 days, and genuinely gets better as the flavors meld overnight. One batch covers lunch for the whole week.
For more cottage cheese recipes: Cottage Cheese Egg Muffins and Cottage Cheese Smoothie. If you're on an egg kick, you'll love my Healthy Deviled Eggs.
Why You'll Love This Cottage Cheese Egg Salad Recipe
It's ready in 15 minutes and meal-prep perfect! A few reasons you'll love this egg salad with cottage cheese:
- Meal Prep Gold — It keeps up to 5 days in the fridge and gets better overnight. Not sure it gets better than that!
- Easily Transportable — As a sandwich or on its own, egg salad with cottage cheese is travel-friendly, making it the perfect on-the-go lunch.
- Satiating and Satisfying — A low-fat, low-carb meal that'll keep you full for hours. It sounds too good to be true, but I promise it's the real deal. Hard-boiled eggs and cottage cheese are high-protein fuel that'll power you through the day.
- Versatile Presentation – No need to limit egg salad to just sandwiches; add it to lettuce wraps or pita bread, scooped into avocado or bell pepper halves, or a cracker topper for an elegant appetizer.
- Family-Friendly - My son requests this on the regular. Dare I say anymore?
Cottage Cheese vs. Mayo — How to They Compare?
This is the question behind every search for cottage cheese egg salad — and the answer is an interesting one.
|
Traditional Mayo Egg Salad |
Cottage Cheese Egg Salad |
|
|
Protein |
~10g per serving |
~14g per serving |
|
Fat |
Higher (mayo is mostly fat) |
Lower |
|
Creaminess |
Yes |
Yes |
|
Flavor |
Rich, neutral |
Slighty tangier, yet still classic |
|
Meal Prep |
3-4 days |
5 days |
Does it taste different? Slightly — cottage cheese adds a subtle tang compared to mayo's neutral richness. Most people can't tell the difference when it's seasoned well with dijon, dill, and relish. It's delicious.
Is it as creamy? Yes — small curd cottage cheese blends seamlessly into the egg mixture and creates the same luscious texture as mayo. If you want it even creamier, add 1 tablespoon of mayo or Greek yogur
Which Cottage Cheese Is Best?
Not all cottage cheeses are created equal for this recipe. Here's what you'll want to grab:
Small curd — The best choice for egg salad. Small curds blend more smoothly into the egg mixture without leaving large, obvious chunks. Large curd works but gives a chunkier texture.
Full fat — The creamiest result. Low-fat works fine and is still delicious; non-fat can be slightly watery and less rich.
Should you drain it? If your cottage cheese is very wet or watery, give it a quick drain through a fine mesh strainer or pat with paper towels. This prevents the salad from getting soggy, especially important if you're using it in sandwiches.
Brand notes — Darigold, Trader Joe's, Daisy, and Good Culture are all great for this recipe. Avoid any varieties with added fruit or flavoring (obviously).
Important Ingredients and Substitutions
Eggs — Four large eggs, hard-boiled and peeled. See the hard-boiled egg guide below.
Cottage cheese — Small curd, full fat for best results. See the guide above.
Sweet pickle relish — Adds sweet, tangy crunch. Dill pickle relish or minced pickled jalapeños both work as substitutes.
Dijon mustard — Adds sharp tang and that classic golden egg salad color. Don't skip it.
Red onion — Adds texture, a mild bite, and color. Green onion is a milder substitute.
Dried dill — The classic herb for egg salad. Fresh dill works too — use 3x the amount.
Sugar — Just ½ teaspoon to balance the acidic and savory notes. Skip if you prefer.
Salt and pepper — Season to taste at the end.
Optional: 1 tablespoon of mayo or Greek yogurt for extra creaminess if you want it richer.
How to Cook Hard-Boiled Eggs
Instant Pot (my favorite): Add 4 eggs and ¾ cup water. Pressure cook on high for 5 minutes, natural release for 5 minutes, quick release the rest. Soak in ice water for 5–10 minutes before peeling. This method gives consistently easy-to-peel eggs every time — no green ring around the yolk.
Stovetop: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes. Transfer to ice water for 5–10 minutes before peeling.
Batch cooking: You can cook up to 12 eggs at once in the Instant Pot without adjusting the water or cook time — the pressure cooker naturally accounts for the extra volume. The same goes for the stovetop — just make sure all the eggs are fully submerged and keep the timing the same. Batch cooking a dozen eggs on Sunday sets you up for egg salad, deviled eggs, and quick snacks all week.
How to peel easily: The ice bath is the key — it contracts the egg inside the shell and makes peeling significantly easier. Peel under running water if needed.
How to tell when they're done: Cut one open — the yolk should be fully set with no translucent center. A gray-green ring around the yolk means overcooked.
Storage: Hard-boiled eggs keep in the shell in the refrigerator for up to 1 week. Peeled eggs should be stored in water and used within 5 days.
How to Make Cottage Cheese Egg Salad
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Add the cottage cheese, sweet pickle relish, dried dill, Dijon mustard, red onion, and sugar to a mixing bowl.
Step 2: Stir until well combined.
Step 3: Cut the hard-boiled eggs into pebble-sized pieces using a pastry cutter or two forks.
Step 4: Add the eggs to the cottage cheese mixture and stir well. Season with salt and pepper. Stir in 1 tablespoon of plain Greek yogurt (or mayo) if you'd like it extra creamy.
Step 5: Enjoy on crackers, in a wrap, on a sandwich, or over salad greens.
Chelsea's Recipe Pro-Tips
- Chop with a pastry cutter — This is genuinely the best tool for egg salad. It gives clean, uniform chunks that keep the salad from turning mushy. Two forks work too, but the pastry cutter is faster and more consistent.
- Chill before serving (optional but recommended) — 30 minutes in the fridge makes a real difference if you have time. The flavors meld and the salad firms up to the right consistency. Overnight is even better — but it's also totally delicious straight away.
- Make it extra creamy. If preferred, stirring in a tablespoon of plain Greek yogurt or mayo makes the salad even more tasty.
- Drain the cottage cheese if watery — A very wet cottage cheese will make soggy sandwiches. A quick drain through a fine mesh strainer takes 2 minutes and is worth it.
- Sandwich tip — Use a layer of lettuce, spinach, or a thick tomato slice between the egg salad and the bread to prevent sogginess.
Recipe Variations
- Bacon Egg Salad Sandwiches: Add 6-8 slices of cooked and chopped bacon for bacon egg salad. Or make egg salad bacon avocado toast by layering slices of bacon and avocado over a bed of egg salad on top of toasted bread.
- Crunchy Garden Veggies: If you love egg salad on the crunchier side like me, you'll love adding a handful of garden veggies like celery, bell peppers, cucumber, radishes, and/or green onions.
- Cream Cheese: For a creamier, indulgent egg salad, stir in 2 tablespoons of softened cream cheese. It might not be as healthy, but it's that much more delicious 😋
- Flavor Enhancements: For added depth of flavor, toss in herbs like fresh dill, parsley, chopped chives, or even everything bagel seasoning. The acidity of lemons can also boost the flavor profile, so don't shy away from a teaspoon or two of fresh lemon juice.
Serving Suggestions
No matter how you layer, fill, or scoop, this egg salad never lets you down!
- Classic sandwich — On whole wheat bread with lettuce and tomato (my son's favorite).
- Lettuce wraps — Lower carb and surprisingly satisfying
- On crackers — Makes an elegant quick lunch or appetizer
- Stuffed avocado halves — Scoop into halved avocados for extra healthy fats and a great presentation
- Open-face toast — On whole grain toast with sliced cucumber or tomato
- Salad topper — Serve over a bed of mixed greens with a drizzle of olive oil and balsamic vinegar, if you please
Make-Ahead and Storage
Refrigerating: Keep in an airtight container for up to 5 days. The flavor actually improves after the first day as everything melds.
Freezing: Not recommended — the cottage cheese and egg texture both suffer significantly when frozen.
Meal prep tips:
- Make a full batch on Sunday for weekday lunches — it's ready to grab all week
- If using it, don't add avocado until serving — it browns quickly
- Keep the bread fresh by layering lettuce leaves between the egg salad and bread or store the bread and egg salad separately until assembling
- Small Mason jars work well for portion-controlled grab-and-go servings
Makes: 3 servings per batch — double it for a full week of lunches.
Cottage Cheese Egg Salad FAQs
Yes! Cottage cheese is an excellent substitute for mayonnaise in egg salad — it's creamier, higher in protein, and lower in fat than traditional mayo. The texture is equally smooth and the flavor is very similar, just slightly tangier. Season it well with dijon, dill, and relish and most people can't tell the difference.
Small curd, full-fat cottage cheese gives the best results — it blends most smoothly and produces the creamiest texture. If your cottage cheese is very watery, drain it briefly before using.
Slightly — cottage cheese adds a subtle tang that mayo doesn't have. When seasoned well with dijon mustard, dill, and relish, it's still completely classic-tasting. Most people can't tell the difference and many (myself included!) actually prefer it.
This recipe has approximately 14 grams of protein per serving — about 40% more than traditional mayo-based egg salad, which typically has around 10 grams.
Up to 5 days in an airtight container in the refrigerator. It actually gets better after the first day as the flavors meld.
No — the texture of both the cottage cheese and the eggs suffers significantly when frozen. Stick to refrigerating and eat within 5 days.
Overcooking the eggs (rubbery, dry, smelly) and using watery cottage cheese without draining it first are the three biggest mistakes. Chilling the egg salad for 30 minutes before serving also improves the flavor.
Certainly! Just multiple all the ingredients as desired, assemble as directed, and store the leftovers to enjoy throughout the week.
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Recipe Card
Cottage Cheese Egg Salad
Equipment
- Instant Pot or saucepan
Ingredients
- ¾ cup small curd cottage cheese full-fat recommended
- 3 tablespoons sweet pickle relish or dill relish or minced pickled jalapeños
- ¼ teaspoon dried dill
- ½ teaspoon smooth Dijon mustard
- 2 tablespoons minced red onion
- ½ teaspoon sugar optional but recommended
- 4 hard-boiled eggs peeled
- salt and pepper to taste
- 1 tablespoon plain Greek yogurt or mayonnaise optional—for extra creaminess
Instructions
- Add the cottage cheese, sweet pickle relish, dried dill, Dijon mustard, red onion, and sugar to a mixing bowl. Stir until well combined.
- Cut up the hard-boiled eggs with a pastry cutter or two forks until the eggs are the size of pebbles.
- Add the eggs to the cottage cheese mixture and stir well. Season to taste with salt and pepper. Stir in mayo or Greek yogurt if desired for an extra creamy salad
- Enjoy the egg salad with crackers, in a wrap, on a sandwich, or a salad.
Notes
- Cottage cheese: Small curd, full-fat gives the creamiest result. Drain if very watery.
- Eggs: For a clean, lightly sweet flavor, don't overcook the eggs. See the hard-boiled egg guide in the post — Instant Pot method gives consistently easy-to-peel eggs.
- Storage: Refrigerate in an airtight container for up to 5 days. Do not freeze.
- Meal prep: Make a double batch for the full week. If using, don't add avocado until serving.
- Sandwich tip: Use a lettuce or tomato barrier between the egg salad and bread to prevent sogginess.
