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Cottage Cheese Egg Salad: A Fresh Twist on a Classic Dish
Youssef Hb

Cottage Cheese Egg Salad: A Fresh Twist on a Classic Dish

This creamy and protein-packed egg salad substitutes traditional mayo with cottage cheese for a lighter, healthier twist. Perfect for quick lunches, snacks, or charcuterie boards, it's delicious, easy to prepare, and full of fresh herbs and tangy lemon brightness.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 1 cup cottage cheese, 15–20% fat
  • 2 tbsp mayonnaise (optional: substitute Greek yogurt)
  • 1 tsp Dijon mustard (or honey mustard for sweetness)
  • 1 tbsp chives, chopped (or green onions or dill)
  • 1 tbsp parsley, chopped (or basil or cilantro)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp lemon juice (or white wine vinegar)

Method
 

  1. Boil the eggs: Place eggs in a saucepan and cover with an inch of cold water. Bring to a boil, then reduce heat to a simmer. Cook for 10 minutes. Remove and cool in ice water, then peel gently.
  2. In a large bowl, crumble the cooled and peeled eggs into smaller pieces.
  3. Add cottage cheese, mayonnaise or Greek yogurt, and Dijon mustard to the bowl. Mix until just combined.
  4. Fold in the chopped chives and parsley. Gently season with salt, pepper, and lemon juice to taste.
  5. Taste and adjust seasoning as needed. Chill for at least 10 minutes before serving for the best flavor.

Notes

Use a 15–20% fat cottage cheese for a smooth and creamy texture.
For a dairy-free version, substitute cottage cheese with a plant-based alternative.
Add a splash of vinegar or lemon juice if more acidity is desired.
Store in an airtight container in the refrigerator for up to 3 days.