Creamy Cottage Cheese Egg Salad Recipe

Looking to add more protein to classic egg salad? This Cottage Cheese Egg Salad is a creamy, flavorful solution that boosts protein without sacrificing taste. Each serving delivers a satisfying balance of texture and nutrition, thanks to the addition of cottage cheese and Greek yogurt.

Cottage cheese is an easy, high-protein swap that keeps the salad creamy while cutting back on heavier ingredients. In this version, Greek yogurt and cottage cheese replace some or all of the mayonnaise you might expect in a traditional egg salad, and Dijon mustard and pickle juice add a bright, tangy note. The result is a lighter, protein-forward egg salad that’s perfect for meal prep, sandwiches, or simply scooped onto crackers.

Top tips for best results

To peel hard-boiled eggs cleanly after cooling them in an ice bath, gently roll each egg on a flat surface to crack the shell all around before removing it—this helps the shell come off in larger pieces. For a uniform texture, try grating the hard-boiled eggs on the largest side of a box grater; the shredded pieces blend beautifully with the cottage cheese mixture and create a light, fluffy bite.

Storage directions

Store the egg salad in an airtight container in the refrigerator for up to 3 days. Because the dairy releases a little liquid over time, the salad may become slightly looser after a day or two; simply stir before serving to reincorporate any separated liquid.

Ways to enjoy this egg salad

This recipe makes a generous batch that’s ideal for meal prep. Try it in these ways:

• On bread or toast: Make an open-faced sandwich or a classic egg salad sandwich.
• In lettuce cups: Use crisp lettuce leaves for a low-carb, refreshing option.
• With crackers: Serve as a dip or spread for crackers at snacks or parties.
• On its own: Eat it straight from the bowl as a high-protein snack.
• In a wrap: Spoon into a tortilla or pita for a portable lunch.

Cottage Cheese Egg Salad Recipe

Summary: This cottage cheese egg salad is a high-protein twist on a classic. Greek yogurt and cottage cheese keep the texture creamy while boosting protein, and mustard, pickle juice, and fresh herbs add brightness.

Author: Lee Funke

Prep: 20 mins • Cook: 10 mins • Total: 30 mins • Servings: 4

Ingredients

• 8 large eggs
• ¼ cup 2% plain Greek yogurt
• ½ cup 2% cottage cheese
• 3 teaspoons Dijon mustard
• 1 tablespoon pickle juice
• ⅓ cup diced dill pickles (or your preferred pickle variety)
• ½ teaspoon sea salt, or to taste
• 1½ tablespoons chopped fresh dill
• ⅓ cup chopped green onion
• Freshly ground black pepper, to taste

Instructions

1. Bring a large pot of water to a boil. Carefully lower the eggs into the boiling water and cook for 10 minutes for firm hard-boiled eggs.
2. When the eggs are done, transfer them to a bowl of ice water and let them chill until completely cool. This helps with peeling and improves texture.
3. In a large mixing bowl, combine the Greek yogurt, cottage cheese, Dijon mustard, pickle juice, diced pickles, sea salt, and chopped dill. Stir until ingredients are evenly mixed.
4. Peel the cooled eggs. For a light, even texture, grate the eggs using the largest holes on a box grater, or chop them finely—either method works well. Add the eggs to the cottage cheese mixture.
5. Fold in the chopped green onion and season with freshly ground black pepper. Taste and adjust salt and pickle juice as desired.
6. Serve immediately on toast, in lettuce cups, with crackers, or refrigerate in an airtight container for up to 3 days. Stir before serving if any liquid separates.

Tips & notes

• Dill pickles are recommended, but you can substitute spicy pickles or bread-and-butter pickles for a different flavor.
• If you prefer a smoother texture, pulse the cottage cheese and yogurt in a blender briefly before mixing with the eggs.
• Adjust the mustard and pickle juice to control acidity—start with the amounts listed and increase a little at a time to taste.

Nutrition (per serving)

Calories: 167 kcal • Carbohydrates: 3 g • Protein: 16 g • Fat: 10 g • Fiber: 1 g • Sugar: 2 g

Nutrition information is automatically calculated and should be used as an approximation.