This easy cottage cheese egg salad is a flavorful, protein-packed twist on the classic. Loaded with pickles, dill, and just the right amount of creaminess, it’s easy to make and perfect for breakfast, lunch, or a quick snack.
Love eggs? Try my Baked egg buns, Mayo egg salad or Creamy Turkish-style eggs next.
High protein egg cottage cheese salad
Egg salad is one of those recipes I keep coming back to. It’s easy to prep ahead, endlessly versatile, and always satisfying. You can pile it onto a sandwich, spoon it into lettuce wraps, or serve it open-faced on a slice of crusty bread.
This version takes it up a notch. Cottage cheese adds extra protein and a creamy texture while keeping it light. You still get all the classic egg salad flavors, just a little lighter and more interesting.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO.
Ingredients
You’ll need eggs, of course. For perfect hard-boiled eggs, cook them for 12 minutes, then cool them in an ice-water bath. You can also use store-bought or leftover eggs.
Fresh dill adds brightness, while Dijon mustard brings a subtle tang. Cottage cheese gives the salad its creamy texture and boosts the protein.
I like to add red onion and dill pickles for crunch and flavor, then finish with mayonnaise, salt and freshly ground black pepper.
Pro tip
You can leave the cottage cheese as is for a bit of texture, or blend it if you prefer a smoother consistency. I like it with curds for a more rustic feel.
Tips
Make a batch ahead for an easy lunch during the week. It’s also great for sandwiches, picnics, or a quick snack plate.
Variations
- Add diced celery, cucumber, bell pepper, radishes, or green onions for extra crunch.
- For a creamier version, add chopped avocado.
- If you like heat, add chili flakes or finely diced jalapeño.
- Use capers instead of pickles.
- Serve with smoked salmon, mackerel, prosciutto, or crispy bacon.
How to store
Store in an airtight container in the fridge for up to 3 days. This makes it perfect for meal prep.
Cottage Cheese Egg Salad
Ingredients
- 8 eggs - hard-boiled, peeled and chopped
- ¾ cup cottage cheese
- 2 dill pickles - chopped
- 6 tbsp fresh dill - chopped
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 red onion - diced
- 1 tsp salt - more to taste
- 1 tsp coarsely ground black pepper
Instructions
- To a bowl, add chopped eggs with cottage cheese, pickles, onion, dill, mayonnaise, and mustard. Season with salt and pepper. Stir to combine, taste and adjust salt.
- Serve with your favorite bread, crackers or in lettuce wraps. Enjoy!
Video
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