If I’m craving something creamy and satisfying without the heaviness of mayo, this egg salad with cottage cheese is my go-to. It’s light, protein-packed, and has a fresh, tangy flavor that makes it perfect for sandwiches, wraps, or a quick dip with crackers. The cottage cheese gives it a smooth, rich texture without extra fat, making it a healthy twist on a classic favorite.
Why You’ll Love This Recipe
I get a protein-packed meal that keeps me full longer.
I love how creamy it tastes without using any mayonnaise.
I can prepare it in just about 10 minutes—great for busy days.
It’s perfect for meal prep, sandwiches, wraps, or a dip.
It’s a lighter option for when I want something healthy yet flavorful.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6 large eggs
1 cup low-fat cottage cheese
2 tablespoons Dijon mustard
¼ cup finely chopped celery
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh chives
¼ teaspoon salt
¼ teaspoon black pepper
Directions
Boil the Eggs:
I place the eggs in a saucepan and cover them with water. Once it boils, I reduce the heat to a simmer and cook for about 12 minutes. Then, I transfer them to an ice bath for 5 minutes before peeling.
Chop and Prep:
I chop the peeled eggs and finely dice the celery, onion, and chives.
Mix the Base:
In a large bowl, I combine cottage cheese, Dijon mustard, salt, and pepper. I mix until it becomes smooth and creamy.
Combine Ingredients:
I add the chopped eggs and vegetables into the cottage cheese mixture. Then, I gently fold everything together until evenly coated.
Chill and Serve:
I let the salad chill in the refrigerator for about 20 minutes before serving—it helps the flavors meld beautifully.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Variations
Avocado Twist: I mash in half a ripe avocado for a creamy, heart-healthy version.
Greek Yogurt Swap: I sometimes use Greek yogurt instead of cottage cheese for a tangy taste.
Spicy Kick: I mix in chopped jalapeños or a dash of smoked paprika for some heat.
Herb Lovers: I try dill or tarragon for a fresh, aromatic flavor.
Crunch Factor: I add diced cucumber or extra celery when I want more texture.
Storage/Reheating
I store my egg salad in an airtight container in the refrigerator, where it stays fresh for up to 3 days. I always give it a quick stir before serving. I don’t freeze it, as the texture changes after thawing.
FAQs
How long does egg salad with cottage cheese last?
It stays fresh in the refrigerator for up to 3 days in a sealed container.
Can I make it ahead of time?
Yes! I often make it a day before and store it chilled—it actually tastes better once the flavors meld.
What’s the best cottage cheese to use?
I prefer small-curd low-fat cottage cheese because it gives a smooth, creamy texture.
Can I add other mix-ins?
Absolutely. I like adding diced cucumber, pickles, or even a bit of lemon juice for brightness.
Is this recipe good for weight loss?
Yes. It’s high in protein and low in fat, making it a smart, filling choice for a balanced diet.
Conclusion
I love how this egg salad with cottage cheese delivers everything I want—creamy texture, fresh flavor, and wholesome nutrition—without a single spoon of mayo. It’s an easy, healthy recipe I can rely on for quick lunches or snacks. Once I tried it, I realized I didn’t even miss the mayonnaise.
This Egg Salad With Cottage Cheese (No Mayo) is a creamy, high‑protein twist on the classic. Smooth cottage cheese replaces mayonnaise, offering a light yet satisfying texture. Perfect for sandwiches, wraps, or a quick snack with crackers.
Ingredients
6 large eggs
1 cup low‑fat cottage cheese
2 tablespoons Dijon mustard
¼ cup finely chopped celery
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh chives
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
Boil the eggs: place eggs in a saucepan, cover with water, bring to a boil, then reduce heat to a simmer and cook for about 12 minutes. Transfer the eggs to an ice bath for 5 minutes, then peel.
Chop and prep: chop the peeled eggs. Finely dice the celery, red onion, and chives.
Mix the base: in a large bowl, combine the cottage cheese, Dijon mustard, salt, and pepper. Stir until smooth and creamy.
Combine ingredients: add the chopped eggs, celery, red onion, and chives to the cottage cheese mixture. Gently fold everything together until evenly coated.
Chill & serve: refrigerate the salad for about 20 minutes to let the flavors meld, then serve on bread, in a wrap, or with crackers.
Notes
For extra creaminess, use full‑fat cottage cheese or blend the cottage cheese briefly. :contentReference[oaicite:0]{index=0}
Add chopped cucumber or diced avocado for more texture or healthy fats.
For a spicy kick, add a chopped jalapeño or a pinch of smoked paprika.
This salad holds well in an airtight container in the fridge for up to 3 days. :contentReference[oaicite:1]{index=1}
