Cottage Cheese Egg Salad without Mayonnaise
This Cottage Cheese with Egg Salad recipe is the perfect combination of creamy, tangy, and crisp. It’s quick to make, versatile, packed with protein, and ideal for lunch, a light dinner, or even as a party appetizer.
Whether you’re meal-prepping or need a fast option for something delicious, this recipe has got your back!
Looking for more filling and low-carb friendly salads that are great for meal prep? Then you are going to want to try this Keto Egg Salad, Keto Chicken Salad, and this Curried Chicken Salad next!
Table of Contents
Why You’ll Love This Recipe
- Quick and Easy: You can whip this up in under 15 minutes.
- Healthy and Protein-Packed: Eggs and cottage cheese bring tons of protein (16 grams) with minimal effort, and adds creaminess.
- Made without Mayonnaise – When you want a lower fat egg salad, this is your go-to recipe! Blend the cottage cheese if you want the same creamy texture as mayonnaise.
- Full of Flavor: Bright lemon juice, crunchy celery, and savory chives give this dish a burst of taste in every bite.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of ingredients and amounts needed in the recipe card at the bottom of this post.
- hard-boiled eggs
- cottage cheese – use your favorite, full-fat or low-fat both are fine. I find that the low-fat cottage cheese is a little more watery. I also like small curd cottage cheese.
- celery
- chives or green onions
- mustard
- lemon juice
- Salt and black pepper
- Chili flakes (optional)
Instructions
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- Cut the hard-boiled eggs into small pieces and place them in a large mixing bowl.
- Add the chopped celery, chopped chives, cottage cheese, mustard, and lemon juice.
- Season with salt and pepper to taste.
- Garnish with chives and chili flakes before serving.
What To Serve With This Dish
Enjoy this cottage cheese egg salad on top of these Homemade Crunchy Low Carb Crackers, Easy Baguette Crackers, in a lettuce cup, or as a sandwich made with this Grain Free Bread recipe.
Substitutions and Additions
- No Cottage Cheese? Substitute Greek yogurt for a similar creamy texture and tang.
- Add Some Heat: Mix in a dash of hot sauce or finely chopped jalapeños for extra spice.
- Extra Crunch: Toss in some diced cucumber or radishes to level up the texture.
- Herb Swap: Use dill or parsley instead of chives for a different herbal profile.
How To Store
- Refrigerator: Keep it in an airtight container for up to 3 days.
- Freezing? While freezing isn’t recommended (the texture gets a little watery), you can easily make it fresh because the recipe is so quick!
Sandra’s Pro Tips
- For the best texture, chop the eggs into medium-sized pieces. You don’t want them to be too fine!
- If the cottage cheese consistency is too runny, drain it slightly before adding it to the salad.
- Don’t skip the lemon juice! It brightens the dish and balances out the creaminess of the cheese.
- You will get the best flavor if you make this salad at least 30 minutes ahead and allow the flavors to meld together in the fridge.
FAQs
Do you have questions about this egg salad with cottage cheese recipe? Here are the answers to the most commonly asked questions for this recipe.
No problem! You can swap it out for diced cucumbers or bell peppers for crunch.
Yes! All ingredients in this recipe are naturally gluten-free.
Absolutely! This recipe is perfect for meal prep. Store it in the fridge and enjoy it over the next few days.
Other Delicious Salad Recipes You May Enjoy
Salads are a staple in my household, especially as the weather warms up. Some of my go-to recipes are this Simple Italian Grinder Salad, Refreshing Watermelon Feta Mint Salad, and this Tortellini Pasta Salad. I know you will love them as much as I do.
Cottage Cheese Egg Salad Recipe
Equipment
- mixing bowl
- sharp knife or egg slicer
Ingredients
- 6 hard-boiled eggs
- 1 cup cottage cheese
- 1/2 cup celery diced
- 1/4 cup chives or green onions finely chopped
- 1 tablespoon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chili flakes for topping (optional)
Instructions
- Boil the eggs for 10 to 12 minutes until hard-boiled. Remove from heat, let cool slightly, and peel.
- Cut the hard-boiled eggs into small pieces and place them in a large mixing bowl.
- Add the prepared chopped celery, chopped chives, cottage cheese, mustard, and lemon juice.
- Season with salt and pepper to taste.
- Gently mix all ingredients until well combined.
- Serve immediately or refrigerate for a while to allow the flavors to blend.
- Before serving, sprinkle with chili flakes and chives.
- Serve alone as a fresh salad, on bread, on toast, or with crackers.
Notes
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Place eggs in the bottom of a large pot.
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Cover eggs with cold water. You want 1 inch of water above the eggs to ensure proper cooking.
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Add salt if using.
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Over medium-high heat bring the water to a boil. When the water begins to boil, remove the pot from the heat source and cover the pot with a lid.
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Set a timer for the desired cooking time, 4 – 14 minutes. See time chart in the notes.
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Remove the eggs from the hot water and with a slotted spoon place each egg in a a large bowl filled with ice and water. Leave unattended for 5-10 minutes to stop the cooking process.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
