If you’re looking for a fresh spin on a classic, this Simple Cottage Cheese Egg Salad delivers everything you love about traditional egg salad, but with a protein-packed, creamy twist that will have you coming back for seconds. With tender hard-boiled eggs, tangy Dijon mustard, and rich, velvety cottage cheese, each bite is a burst of savory flavor and satisfying texture. It’s fuss-free, made from pantry staples, and ready in no time, making it perfect for quick lunches, picnics, or even an impromptu brunch spread. Whether you’re an egg salad fan or new to the world of cottage cheese, this recipe brings both together in a way that’s wholesome, hearty, and utterly delicious.

Simple Cottage Cheese Egg Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of Simple Cottage Cheese Egg Salad lies in the way just a handful of familiar ingredients come together to create something truly special. Each component plays an important role, adding either creamy richness, vibrant color, a dash of spice, or a bright, fresh bite to the finished salad.

Cottage cheese: This forms the creamy base and adds a lovely, slightly tangy flavor and extra protein to the salad.
Large eggs: The star of the show – perfectly hard-boiled eggs provide a mild taste and a satisfying, soft texture.
Scallions/spring onion: Chopped finely, they bring freshness and a gentle onion flavor with a pop of green color.
Mayonnaise: Adds an extra layer of creaminess and rounds out the flavors beautifully.
Dijon-style mustard: Gives the salad a gentle tang and a little heat, elevating the other ingredients.
Fine sea salt and black pepper: Essential for seasoning, to enhance and balance all the flavors.
Red pepper flakes: These provide a subtle warmth and a visually appealing finishing touch.

How to Make Simple Cottage Cheese Egg Salad

Step 1: Boil the Eggs

Start by placing your eggs in a small pot and covering them with cold water. Put a lid on the pot and bring the water to a gentle boil over medium heat. Once it’s boiling, turn off the heat but leave the pot covered on the stove for 7-8 minutes so the eggs finish cooking in the residual heat. This method reliably produces eggs with perfectly set whites and creamy, not chalky, yolks! Feel free to use your own hard-boiling method if you have one you love.

Step 2: Chill and Peel

Once the eggs are finished cooking, drain off the hot water and immediately submerge them in very cold water—add plenty of ice if you can. Let them sit for about two minutes, then refresh the icy water once to keep it cold. This shock stops the cooking and makes peeling a breeze. Pat each egg dry, then gently peel off the shell.

Step 3: Chop the Eggs

Halve each egg lengthwise. Pop out the yolks from 4 eggs and place them in a shallow bowl. Chop the remaining two whole eggs, as well as the whites from the others, into fine pieces. This combination ensures you get bits of creamy yolk and fluffy white in every forkful, giving the Simple Cottage Cheese Egg Salad its signature texture.

Step 4: Mix the Creamy Dressing

To the reserved yolks, add 2 tablespoons of cottage cheese, mayonnaise, and Dijon mustard. Grab a fork and smash everything together until you have a thick, creamy dressing—don’t worry if it’s not perfectly smooth, a little texture is perfect. This is where the magic really starts to happen!

Step 5: Assemble and Chill

Grab a mixing bowl and combine your chopped eggs, the rest of the cottage cheese, scallions, creamy yolk dressing, salt, pepper, and most of the red pepper flakes. Mix gently until everything is well-combined and creamy, but avoid overmixing, so you keep some delightful texture. Taste and adjust the seasoning if needed. Sprinkle the top with the rest of the red pepper flakes for a pop of color and heat. If you have the patience, cover and refrigerate the Simple Cottage Cheese Egg Salad for 30 minutes—it helps the flavors meld and makes the salad even more delicious.

How to Serve Simple Cottage Cheese Egg Salad

Garnishes

A finishing touch makes a big difference! Try a scatter of sliced scallions, an extra pinch of red pepper flakes, or a sprinkle of fresh dill on top to make your Simple Cottage Cheese Egg Salad extra inviting. Even a light grate of lemon zest can introduce a zingy freshness.

Side Dishes

This salad is the perfect star for a light lunch plate. Serve it with crunchy lettuce cups, slices of toasted whole grain bread, or crisp rye crackers on the side. If you want something heartier, nestle it alongside roasted potatoes, a tomato-cucumber salad, or even a bowl of soup for a comforting meal.

Creative Ways to Present

Get playful with serving ideas! Pile your Simple Cottage Cheese Egg Salad into halved avocados, hollowed-out tomatoes, or as a gorgeous filling for wraps and pita bread. For a brunch gathering, spoon it onto mini toasts or cucumber rounds for easy, elegant bites—your guests will be wowed!

Make Ahead and Storage

Storing Leftovers

Any leftover Simple Cottage Cheese Egg Salad stores wonderfully in an airtight container in the fridge for up to 3 days. The flavors continue to mellow and mingle, making it even more delicious on day two. Give it a gentle stir before serving to redistribute the creamy dressing.

Freezing

Due to the creamy base and the delicate eggs, this salad doesn’t freeze well—the texture can become watery and the eggs rubbery once thawed. It’s best enjoyed fresh or within a few days of preparation.

Reheating

This dish is meant to be served chilled or at cool room temperature, so there’s no need to reheat it. If you’re pulling it straight from the fridge, a few minutes on the counter brings out the best flavors and makes the texture creamier.

FAQs

Can I use Greek yogurt instead of mayonnaise?

Absolutely! Swapping in Greek yogurt gives the Simple Cottage Cheese Egg Salad a lighter, tangier spin. It’s a great option if you’re looking to cut down on mayo without sacrificing creaminess.

Is there a way to make it dairy-free?

You can experiment with dairy-free cottage cheese and plant-based mayo to create a similar effect. The flavor will change slightly but the salad will still be rich, creamy, and delicious.

Can I add other veggies or herbs?

Definitely! Fresh herbs like dill, parsley, or chives are fantastic here, and you can stir in chopped celery, bell peppers, or even diced pickles for extra crunch and flavor.

What can I use instead of red pepper flakes?

If you prefer a milder salad, just skip them, or try a dash of smoked paprika for warmth without the heat. Even a little black pepper alone will do the trick for gentle spice.

Can I make Simple Cottage Cheese Egg Salad ahead for meal prep?

Yes, this salad is a meal prep wonder! Make it up to two days in advance and store it tightly covered. It’s perfect for packed lunches, picnic baskets, or quick afternoon snacks.

Final Thoughts

This Simple Cottage Cheese Egg Salad is the kind of recipe that quickly becomes a staple in any kitchen—easy to prepare, impossible to mess up, and endlessly versatile. If you’ve never tried cottage cheese in your egg salad before, get ready for a wholesome upgrade that’ll keep you coming back for more. Give it a try, put your own spin on it, and let this refreshing salad brighten up your next lunch or get-together!