Name: Cottage Cheese Egg Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
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)

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This cottage cheese egg salad is a creamy, protein-packed option that I love whipping up for quick lunches or light dinners. It’s incredibly satisfying, takes just minutes to make, and is easy to serve in so many different ways—whether I’m spooning it onto toast, stuffing it into a pita, or enjoying it straight from the bowl. With 31 grams of protein and only 325 calories per serving, it’s a nutritious and filling choice I keep coming back to.

Cottage Cheese Egg Salad

Why You’ll Love This Recipe

I love how this recipe uses just a handful of ingredients I almost always have on hand. It’s simple but never boring, thanks to the creamy cottage cheese, fresh celery crunch, and a touch of mustard and lemon juice to bring it all together. The texture is just right—chunky but cohesive—and it works perfectly for meal prep or last-minute meals. Whether I’m keeping things low-carb or need a sandwich filling that packs a punch, this one delivers every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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)

Directions

I start by boiling the eggs—10 to 12 minutes is perfect for hard-boiled. After boiling, I let them cool slightly and then peel them.
I chop the eggs into small pieces and place them in a large mixing bowl.
Then, I add the diced celery, chopped chives or green onions, cottage cheese, mustard, and lemon juice.
I season the mix with salt and pepper to taste.
I gently stir everything together until it’s well combined.
I serve it immediately or chill it in the fridge for a while so the flavors can meld.
Just before serving, I like to sprinkle a few extra chives and a pinch of chili flakes on top for a bit of flair.

Servings and timing

This recipe serves 2 and takes just 15 minutes from start to finish, including prep and boiling the eggs. It’s ideal for a fast lunch or light dinner without compromising on flavor or nutrition.

Variations

Add Greek yogurt: I sometimes mix in a tablespoon of plain Greek yogurt for extra creaminess and protein.
Fresh herbs: Chopped dill, parsley, or basil add a nice herbal note and brighten the flavor.
Texture tweaks: I mash the eggs more for a smoother salad, or leave them chunkier if I want more bite.
Spice it up: A dash of hot sauce or extra chili flakes gives it a bold twist.
Egg meal prep: I like boiling a big batch of eggs at the start of the week—then I can make this salad in minutes.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 to 3 days. It holds up well and is perfect for meal prep. If it’s been sitting a while, I give it a quick stir before serving. No reheating needed—it’s best enjoyed cold.

FAQs

What kind of cottage cheese works best?

I use either full-fat or low-fat cottage cheese depending on what I have in the fridge. Both give great results, but full-fat is a little creamier.

Can I make this salad ahead of time?

Yes, I often make it in advance. It keeps well in the fridge for a few days and tastes even better after the flavors have blended.

Is this recipe keto-friendly?

Absolutely. With low carbs and high protein, this egg salad fits perfectly into a keto lifestyle.

What’s the best way to serve it?

I like it in so many ways—on toast, in wraps, with crackers, or even on top of a green salad. It’s super versatile.

Can I substitute something for the mustard?

If I’m out of mustard, I sometimes use a little vinegar or extra lemon juice for tang. Dijon or yellow mustard both work, depending on what flavor I’m after.

Conclusion

This cottage cheese egg salad has earned a permanent spot in my weekly lunch rotation. It’s fast, flavorful, and fits just about any eating plan. Whether I’m packing it for work or making a quick bite at home, I know I’m getting a healthy, protein-rich meal that doesn’t skimp on taste. Give it a try—I think it might become one of your go-to favorites too.