There’s something undeniably comforting about a cold, creamy bowl of Simple Cottage Cheese Egg Salad. The tender eggs, rich cottage cheese, and a hint of mustard come together in a way that’s hearty, flavorful, and perfect for any meal. [IMAGE]
I first whipped up this easy egg salad when I was looking for a quick lunch that packed in some extra protein. Ever since, it’s been my secret weapon for meal-prepping lunches and whipping up last-minute brunch spreads.
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Let’s dive into why you’ll want this recipe on repeat all year long!
Why You'll Love This Simple Cottage Cheese Egg Salad
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Get ready to fall for a classic dish with a nutritious twist. This Simple Cottage Cheese Egg Salad is destined to become one of your new favorites — and here's why!
First off, it’s incredibly easy to make. Just boil some eggs, stir a few ingredients together, and you’re good to go. It’s the kind of low-effort, high-reward recipe we all need in our back pockets.
It’s also high-protein and healthy. Thanks to the combination of cottage cheese and eggs, you’re getting a meal that’s rich in protein but lower in fat than traditional mayo-heavy egg salads.
Versatility is key with this recipe. Eat it with crackers, tuck it into a sandwich, or pile it onto a bed of greens — there’s no wrong way to enjoy it.
Finally, it’s perfect for meal prep. Make a batch at the start of the week, and you’ll have quick, satisfying meals ready whenever hunger strikes.
With so many reasons to love it, this egg salad might just become a new staple in your fridge!
Ingredients Notes
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Simple, wholesome ingredients are what make this salad shine. Here’s what you’ll need to whip up this delicious dish.
Eggs are the star of the show. Make sure to use fresh, large eggs. Hard-boiling them properly (not overcooking!) ensures a creamy, not rubbery, texture.
Cottage cheese takes the place of mayonnaise here, adding creaminess without the heaviness. I recommend using small-curd cottage cheese for a smoother mix, but large-curd works too if you prefer more texture.
Mustard adds just the right amount of tang. You can use classic yellow mustard or Dijon for a slightly sharper bite — both work beautifully.
Green onions bring a mild, fresh onion flavor that cuts through the richness of the eggs and cottage cheese.
Salt and pepper round out the flavor. Keep it simple — you want the eggs and cottage cheese to shine.
For equipment, all you need is a medium saucepan for boiling the eggs, a mixing bowl, and a fork or potato masher to blend everything together.
How To Make This Simple Cottage Cheese Egg Salad
Making this satisfying egg salad is a breeze — let’s walk through it step-by-step.
Start by boiling your eggs. Place them in a saucepan, cover them with cold water, and bring the water to a boil. Once boiling, turn off the heat, cover, and let the eggs sit for 10-12 minutes. This method gives you perfectly cooked yolks without the gray ring.
Once the eggs are done, transfer them to a bowl of ice water. Let them chill for at least 5 minutes — this makes peeling much easier and prevents overcooking.
Peel the eggs and chop them finely. You can use a knife or even a fork to break them down into smaller, bite-sized pieces.
In a large mixing bowl, combine the chopped eggs with the cottage cheese, mustard, and chopped green onions. Season to taste with salt and pepper.
Gently fold everything together until it’s creamy and well-mixed, but still a little chunky. The goal is a salad that’s rich but has plenty of texture.
The entire process takes about 20 minutes from start to finish, making it perfect for busy days!
Storage Options
This Simple Cottage Cheese Egg Salad stores wonderfully, making it ideal for quick meals throughout the week.
For refrigeration, store the salad in an airtight container. It will stay fresh for up to 3 days. After that, the texture can start to break down a bit, but it’s still safe to eat for up to 4 days.
If you want to prep ahead, you can boil and peel the eggs in advance, then mix everything together when you’re ready to serve.
When reheating...don't! This salad is meant to be enjoyed cold or at room temperature. Simply stir it well before serving if it’s been sitting for a day or two.
Variations and Substitutions
The base recipe is simple, but you can customize it endlessly based on your tastes or what’s in your fridge!
For a spicy version, add a little chopped jalapeño or a dash of hot sauce. It gives a nice kick to the creamy salad.
If you prefer a herbaceous twist, fold in some fresh chopped dill, parsley, or chives — they add brightness and a pop of green.
Want to bulk it up a bit? Toss in diced celery or bell peppers for extra crunch and fiber.
For a lower-sodium option, use a low-sodium cottage cheese and season lightly with salt. You’ll still get loads of flavor from the mustard and onions.
If you’re feeling extra indulgent, a sprinkle of crisped-up bacon bits makes for an irresistible topping!
Don’t be afraid to experiment — this recipe is forgiving and super easy to make your own.
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