Cottage Cheese Egg Salad Recipe

A bowl of creamy egg salad with cottage cheese, garnished with chopped chives, sits ready to enjoy with a spoon resting inside.

This egg salad with cottage cheese is a fresh take on a classic favorite. It’s creamy, zippy, and loaded with protein—no mayo overload needed. Perfect for meal prep, lettuce wraps, or a quick lunch on sourdough toast.

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Prep Time 10

Cook Time 17

Total Time 27

Course Salad

Servings Servings

Calories 187

Protein 19

Ingredients

8 eggs
3/4 cup cottage cheese - l used fat free
1/4 cup red onion - finely diced (about 1/2 small red onion)
2 tablespoons dijon mustard
2 tablespoons fresh chives - finely sliced (scissors work well)
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2-3 tablespoons filtered milk - optional (like fairlife, arla BOB, etc.)

Instructions

Hard boiled eggs

Begin by hard boiling your eggs. You can either do this in an air fryer for 17 minutes at 250°F/120°C, or place the eggs in a pot of cold water on the stove. Bring the water to a boil. When the water begins to boil rapidly, remove the pot from the heat, cover it with a lid, and let them sit for 12 minutes.
8 eggs
When the eggs have boiled, plunge them into a bowl of icy cold water for 5 minutes. We don't have ice on hand, so I put my bowl of water in the fridge or freezer while the eggs cook.

Egg salad

Once the eggs have cooled to touch, peel the shells off of them, slice them in half, and separate the egg whites from the yolks.
Place the yolks in a food processor or large jar along with the cottage cheese, mustard, smoked paprika, salt, and ground black pepper.
3/4 cup cottage cheese, 2 tablespoons dijon mustard, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper
Blend it in the food processor or with an immersion blender until smooth. If the consistency is very thick, thin it out with a little milk.
2-3 tablespoons filtered milk
Dice the egg whites into small pieces and add them to a medium bowl along with the cottage cheese mixture, chives, and red onions.
1/4 cup red onion, 2 tablespoons fresh chives
Mix everything well and serve immediately in a wrap, sandwich, or with crackers, or refrigerate it until you're ready to eat.

Notes

Use very cold water: If you’re out of ice, chill some cold water in the fridge or freezer while the eggs are cooking.

Don’t skip the chives: They add a fresh, mild onion flavor that really pops.

Optional milk: Only use it if the cottage cheese mixture is too thick—start with one tablespoon.

Chop evenly: Small, even pieces of egg white help the salad mix better and taste balanced.

Tweak the seasoning: A dash of garlic powder, chili flakes, or even cayenne can give it a little kick.

Storage instructions

Store: Keep it in an airtight container to lock in freshness.

Refrigerate: Pop it in the fridge within an hour of making.

Shelf life: Best enjoyed within 3–4 days.

Revive: Give it a quick stir before serving to bring back the creaminess.

Nutritional Information