Cottage Cheese Egg Salad
With just 325 calories and a huge 31g of protein per serving, this cottage cheese egg salad is a keto friendly lunchtime favorite! Made with just a handful of ingredients, it’s fast, fresh, and such a good choice for a quick meal that’s packed with goodness. Serve it over salad leaves, on toast, stuffed into a pita bread or wrap, or alongside some crackers and veggie sticks.
Regular readers will know that I absolutely love a good cottage cheese recipe, and this is the latest one to make it into my regular rotation. If this idea is right up your street, I think you also might enjoy my TikTok famous cottage cheese ground beef and hot honey bowls, cottage cheese pizza bowls, cottage cheese salad with smoked salmon and avocado, and cottage cheese blueberry muffins!
Ingredients
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Hard-boiled eggs: These are the base of the salad — packed with protein and satisfying. Make them fresh or use pre-cooked if you’re short on time.
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Cottage cheese: This adds creaminess and a big protein boost. Use full-fat or low-fat based on your preference — either works well here.
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Celery: For crunch and freshness. It balances the creamy texture and adds a little bite.
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Chives or green onions: Adds a mild onion flavor that brightens up the whole salad. Use whichever you have on hand.
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Mustard: Just a touch of tang to cut through the richness. Dijon or yellow mustard both work — choose your fave.
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Lemon juice: A squeeze of acidity to keep things light and fresh. Fresh lemon juice is best if you have it.
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Salt and pepper, to taste: Season to your liking — start small and adjust after mixing everything together.
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Chili flakes, for topping: Totally optional, but they add a little kick and make the egg salad feel just a bit fancier.
How To Make Cottage Cheese Egg Salad
Below you’ll find the step-by-step instructions for making this cottage cheese egg salad. If you prefer a quick reference or want to print it out, there’s a full recipe card with all the measurements and directions waiting for you at the bottom of the post.
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Start by boiling the eggs — about 10 to 12 minutes will give you perfectly hard-boiled eggs. Once they’re done, let them cool slightly, then peel.
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Chop the eggs into small pieces and add them to a large mixing bowl.
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Add the chopped celery, chives, cottage cheese, mustard, and lemon juice.
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Season with salt and pepper to taste.
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Gently mix everything together until well combined.
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You can serve it right away, or pop it in the fridge for a bit to let the flavors mingle.
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Just before serving, sprinkle with a few extra chives and a pinch of chili flakes if you like a little kick.
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Enjoy it on its own as a light lunch, spooned onto toast, or tucked into a sandwich.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 2 to 3 days. It’s perfect for making ahead — just give it a quick stir before serving if it’s been sitting for a bit.
Recipe Notes
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Greek Yogurt: Add a tablespoon of plain Greek yogurt for extra creaminess and a little protein boost. It blends beautifully with the cottage cheese.
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Herbs: Fresh dill, parsley, or basil are all great add-ins if you want to brighten things up. Just chop finely and stir them in.
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Texture Tip: If you like a smoother egg salad, mash the eggs a bit more before mixing everything together. For a chunkier version, just give them a rough chop.
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Make it spicy: Add a dash of hot sauce or a little extra chili flakes if you like a kick.
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Egg Prep: This is a great way to use up leftover hard-boiled eggs — or make a big batch ahead and keep them in the fridge for fast lunches all week.
Serving Ideas
This cottage cheese egg salad is super versatile — here are a few easy ways to enjoy it:
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On toast or a sandwich – Keep it classic with crusty bread or sandwich it between two slices with lettuce and tomato.
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With crackers or veggie sticks – Makes a great high-protein snack or light lunch.
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In lettuce wraps – A low-carb option that still feels fresh and satisfying.
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Stuffed into pita or wraps – Easy to pack for lunch and perfect on the go.
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On a salad – Scoop it over a bed of leafy greens and add a few extra toppings for a full meal.
Cottage Cheese Egg Salad
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
Instructions
- Start by boiling the eggs — about 10 to 12 minutes will give you perfectly hard-boiled eggs. Once they’re done, let them cool slightly, then peel.
- Chop the eggs into small pieces and add them to a large mixing bowl.
- Add the chopped celery, chives, cottage cheese, mustard, and lemon juice.
- Season with salt and pepper to taste.
- Gently mix everything together until well combined.
- You can serve it right away, or pop it in the fridge for a bit to let the flavors mingle.
- Just before serving, sprinkle with a few extra chives and a pinch of chili flakes if you like a little kick.
- Enjoy it on its own as a light lunch, spooned onto toast, or tucked into a sandwich.
Nutrition
I hope this cottage cheese egg salad becomes a go-to in your lunch lineup! If you give it a try, I’d love it if you left a rating and a comment below — it helps others find the recipe and lets me know what you think. Don’t forget to share how you served it — I’m always here for new ideas!
