Cottage Cheese Egg Salad
This cottage cheese egg salad swaps mayo for creamy cottage cheese — high-protein, lower in fat, and ready in just 15 minutes. The best healthy egg salad for meal prep, sandwiches, and quick lunches.
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.
Nutrition
Calories: 180kcalCarbohydrates: 9gProtein: 14gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 258mgSodium: 379mgPotassium: 156mgFiber: 0.3gSugar: 7gVitamin A: 608IUVitamin C: 1mgCalcium: 81mgIron: 1mg
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