If you’ve ever loved egg salad but wished it wasn’t so heavy, I totally get it. I was craving that creamy, satisfying flavor without feeling weighed down, and that’s when I started experimenting with cottage cheese. This High Protein Cottage Cheese Egg Salad quickly became one of my favorites.

I love how the cottage cheese adds a silky texture while giving a serious protein boost. It makes the salad feel indulgent but still light and healthy.

Whether I’m prepping lunches for the week, making a quick snack, or just need something filling between meals, this egg salad hits the spot every time.

You’ll get all the creamy, rich flavors you love, without the extra calories from traditional mayo.

Why You’ll Love Making This Egg Salad

I love making this egg salad because it’s quick, simple, and so satisfying. The cottage cheese gives it a creamy texture that makes every bite feel indulgent, yet it’s packed with protein so I feel full and energized after eating it.

I also appreciate how easy it is to customize. I can add fresh herbs like chives or parsley, a little Dijon mustard for tang, or even some chopped veggies to keep it vibrant and flavorful. It’s one of those recipes where I feel like I can make it my own every time.

Another thing I love is how versatile it is. I use it as a sandwich filling, a topping for crackers, or just enjoy it straight from the bowl. It’s perfect for meal prep because it keeps well in the fridge for a few days, making healthy lunches or snacks a breeze.

Making this egg salad has quickly become one of my go-to recipes when I want something that tastes rich and satisfying, but still feels light and healthy. Once you try it, I know you’ll find it just as easy and enjoyable to make as I do.

Ingredients for High Protein Cottage Cheese Egg Salad

I like to keep this egg salad simple but flavorful. Here’s what I usually use:

• 6 large eggs, hard boiled – I find that slightly firm yolks give the best texture.
• 1/2 cup low-fat cottage cheese – or whichever type you prefer. This gives the salad a creamy, protein-packed base.
• 1 tablespoon Dijon mustard – for a little tang that balances the richness of the eggs and cottage cheese.
• 2 tablespoons finely chopped green onions – they add a fresh, subtle bite I love.
• 1/4 cup finely chopped celery – optional, but I enjoy the crunch it brings to each bite.
• Salt and pepper to taste – I always taste as I go to get the seasoning just right.
• 1 teaspoon fresh lemon juice – brightens up the flavors and keeps it tasting fresh.
• 1/4 teaspoon smoked paprika – optional, but I like the smoky depth it adds.

I usually gather all my ingredients first and have them prepped before mixing so the process feels quick and easy.

How to Make High Protein Cottage Cheese Egg Salad:

Step 1: Boil the Eggs

I start by placing the eggs in a pot and covering them with water. I bring it to a boil, then reduce the heat and let them simmer for 10-12 minutes. Once they’re done, I drain the hot water and let the eggs cool completely before peeling.

I find letting them cool makes peeling so much easier and keeps the whites from tearing.

Step 2: Prepare the Salad

Once the eggs are peeled, I chop them into small pieces. In a medium bowl, I combine the chopped eggs with the cottage cheese, Dijon mustard, green onions, and celery if I’m using it.

I squeeze in the fresh lemon juice and mix lightly again. The lemon adds a bright, fresh flavor that makes the salad taste light and lively. If I want a little smoky depth, I sprinkle a pinch of smoked paprika on top. Sometimes I even add an extra touch of herbs, like parsley or chives, for color and freshness.

Step 3: Add the Finishing Touches

I squeeze in the fresh lemon juice and mix lightly again. The lemon adds a bright, fresh flavor that makes the salad taste light and lively.

If I want a little smoky depth, I sprinkle a pinch of smoked paprika on top. Sometimes I even add an extra touch of herbs, like parsley or chives, for color and freshness.

Step 4: Serve and Enjoy

I usually serve this egg salad on whole-grain toast, but you can enjoy it in lettuce wraps, on crackers, or straight from the bowl.

It’s creamy, satisfying, and packed with protein. I love making a big batch for meal prep because it keeps well in the fridge and makes healthy lunches or snacks so easy.

Tips for the Perfect Egg Salad

I’ve learned a few things that make this egg salad just right every time. Make sure the eggs are fully cooled before chopping because warm eggs can get mushy and make the salad watery.

I like to fold the ingredients gently so the eggs keep some texture.

If you want extra creaminess, I sometimes blend the cottage cheese briefly before mixing it in. I also always taste as I go. A little extra salt, pepper, or lemon juice can really make the flavors pop.

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Variations You Can Try

I like to mix things up depending on what I have in the fridge. Chopped red bell pepper or shredded carrot adds a sweet crunch. If I want something smoky, I add a few bits of cooked bacon or smoked salmon.

Cheese lovers can fold in shredded cheddar or feta for extra flavor. Fresh herbs like chives, parsley, or dill not only add freshness but also make the salad feel vibrant. I love that I can tweak the ingredients and still keep it healthy.

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How to Serve

I usually enjoy this egg salad on whole-grain toast for breakfast or lunch. Sometimes I scoop it into lettuce wraps for a low-carb option or serve it on crackers for a quick snack. It also works well as a filling for sandwiches or pita pockets.

For a little extra touch, I sprinkle fresh herbs or a tiny pinch of smoked paprika on top before serving. It makes the salad look beautiful and adds extra flavor.

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How to Store

I keep leftovers in an airtight container in the refrigerator. The egg salad stays fresh for three to four days. I like to stir it gently before serving again because the cottage cheese can settle a bit.

You can also prepare a batch in advance for meal prep. I sometimes portion it into small containers so I have grab-and-go lunches ready for the week.

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Frequently Asked Questions

Can I make this egg salad ahead of time?
Yes, I usually make it the night before or early in the morning. The flavors meld together in the fridge and it tastes even better.

Can I use regular mayonnaise instead of cottage cheese?
You can, but I prefer cottage cheese because it is high in protein, lower in calories, and still creamy.

What can I add to make it more flavorful?
Fresh herbs, lemon juice, smoked paprika, or Dijon mustard are great options. You can also add vegetables or a little crumbled cheese.

Is this egg salad keto-friendly?
Yes, it is low in carbs, especially if you enjoy it without bread or on lettuce wraps.

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Conclusion

I make this High Protein Cottage Cheese Egg Salad almost every week because it is easy, satisfying, and versatile. I love that I can enjoy the creamy, rich texture of traditional egg salad without feeling heavy. It is high in protein, customizable, and perfect for meal prep or a quick snack.

Once you try this version, I am confident it will become one of your favorite healthy egg salad recipes too. It is simple, delicious, and full of flavor, making it ideal for lunch, snack, or meal prep.