Simple Cottage Cheese Egg Salad

This cottage cheese egg salad is a healthier, low-fat version of classic egg salad. It’s creamy, tangy, delicious and simple to make. Perfect for breakfast, lunch or brunch or as a satisfying snack.

See also cottage cheese egg muffins!

This cottage cheese egg salad is satisfying, delicious and simple to make! It is a mixture of hard-boiled eggs, tangy cottage cheese and refreshing scallions. If you prepare the eggs in advance this recipe comes together in minutes!

This egg salad with cottage cheese offers a delicious alternative to classic egg salad. It is still satisfying and high in protein but contains less fat and calories than the classic version.

100g of traditional egg salad can contain between 250 and 320 calories, most of which come from the mayonnaise, while the same amount of egg salad with cottage cheese contains approx. 160 calories.

In this recipe naturally low-fat cottage cheese replaces (some of) the mayonnaise adding creaminess and a delicious tangy flavour. I have used a small amount of mayonnaise for more depth of flavour, but you can omit it altogether if desired.

Cottage cheese egg salad ingredients and substitutions

• Cottage cheese: you can use either full-fat or reduced-fat cottage cheese. If it isn’t creamy enough (reduced-fat varieties can be) add a tablespoon of yogurt.
• Eggs: Use either 6 large or 7 medium eggs.
• Scallions/spring onion: chives make a good alternative.
• Mayonnaise: adds depth. You can use any mayonnaise (including homemade avocado mayo or dill mayonnaise).
• Mustard.
• Red pepper flakes: you can add a dash of sweet paprika or cayenne pepper instead.
• Salt and pepper: add to taste.

Step-by-step recipe instructions

1.Boil eggs: Place the eggs in a small pot, add water then cover and bring to the boil. Turn off the heat and leave the eggs in the pot for 7-8 minutes (do not remove the lid).

• TIP: This is how I like to cook hard-boiled eggs, but you can use another method if preferred.

2. Cool eggs: Strain then immerse the eggs in very cold water (add ice cubes if possible) for about 2 minutes. After about 30 seconds add more ice cubes or change the water to make sure it stays cold. Drain off the water then wipe and peel the eggs.

3. Chop eggs: Cut each egg in half lengthwise, remove the egg yolks from 4 eggs and place in a shallow bowl. Finely chop the 2 remaining whole eggs and egg whites. Set aside.

4. Make dressing mixture: Combine the egg yolks with 2 tablespoons of the cottage cheese, mayonnaise and mustard. Mash with a fork until the mixture is thick and creamy (it doesn’t need to be perfectly smooth).

5. Assemble: To a mixing bowl add the chopped eggs, remaining cottage cheese, scallions, creamy dressing, salt and pepper, and most of the pepper flakes. Stir until thoroughly combined and adjust the seasoning as needed. Sprinkle the remaining pepper flakes on top. Cover and refrigerate for 30 minutes before serving, if possible.

How to serve egg and cottage cheese salad

This egg salad with cottage cheese is delicious on its own, but can also be served:

• On toast, such as sourdough, rye, seeded, pumpernickel or good quality white bread (for a healthy breakfast or lunch),
• In a sandwich,
• In a wrap (see also egg quinoa wrap),
• With lettuce, as a satisfying snack.

Do I have to make the dressing

For best results I recommend making the creamy dressing (rather than just stirring all the ingredients together). One benefit of doing this simple step is that the dressing helps distribute the flavour evenly throughout the mixture.

Another is that it acts as a binding ingredient for this cottage cheese egg salad making it thick and creamy.

Optional ingredients you can use

This cottage cheese and egg salad is delicious as it is, but you can add other ingredients into the mixture. These can include:

• Protein: smoked salmon (see also salmon egg salad), mackerel, or ham (finely chopped).
• Zest: Lemon juice, horseradish sauce.
• Texture: Capers, finely diced dill pickle, celery, cucumber or red pepper, chopped watercress or arugula/rocket leaves. Adding mashed avocado will make this dish even creamier (you might also like cottage cheese avocado toast).
• Herbs: fresh dill.
• Garnish: microgreens, chopped radishes, more scallions or chives.

Top tips

• You can boil the eggs in advance (up to 3 days), cool then keep them refrigerated until you are ready to make the recipe. Peel just before using.
• Cottage cheese can have different consistencies. Mine was thick and creamy (see photos) but if your cottage cheese is quite runny mash it with a fork until it thickens before using. This will help prevent the mixture becoming soggy (if it does release a little water the following day just give it a stir before using).
• For best results refrigerate your egg cottage cheese salad for 30 minutes before serving, if possible.
• Keep covered, refrigerated, for up to 2 days.
• Not suitable for freezing.

More egg recipes for breakfast to try next

• Scrambled Eggs with Tomatoes
• Fluffy Spinach Egg Muffins
• Asparagus Egg Muffins

See also these other delicious breakfast recipes!

Recipe

Keep in touch!

If you make this simple cottage cheese egg salad I’d love to know how it turned out for you. Did you use additional ingredients? Let me know in the comments below, thanks:)

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