Cottage Cheese Egg Salad is a refreshing and protein-packed dish that has become a staple in my healthy lunch routine. This no-mayo recipe is perfect for meal prep, offering a creamy texture and delightful flavor that makes it a guilt-free choice. With just a few ingredients and simple steps, you can enjoy a nutritious meal that satisfies your cravings while supporting your wellness goals.

Why You’ll Love This Cottage Cheese Egg Salad

This healthy egg salad recipe has numerous benefits that make it a must-try. First, it’s high in protein, thanks to the combination of eggs and cottage cheese, which makes it a great option for a post-workout meal or a filling lunch. Additionally, it uses low-fat cottage cheese instead of mayonnaise, significantly reducing calorie content while maintaining creaminess. You’ll also love the rich flavors from fresh herbs like dill and chives, making every bite a taste sensation. This recipe is perfect for anyone looking to create a cottage cheese salad for weight loss, as it’s low in calories and high in nutrients. Finally, you can easily customize it to your liking, creating various egg salad variations with cottage cheese that suit your palate.

Ingredients for Cottage Cheese Egg Salad

Gather these items:

4 large Eggs (hard-boiled)
1 cup Cottage Cheese (small curd for smoother consistency)
2 tablespoons Dijon Mustard (opt for a sharp brand)
2 tablespoons Lemon Juice (fresh juice preferable)
1 teaspoon Garlic Powder (or fresh garlic for stronger flavor)
1 teaspoon Salt (adjust to taste)
1 teaspoon Black Pepper (adjust to taste)
1/4 teaspoon Cayenne Pepper (optional for heat)
2 tablespoons Fresh Dill (finely chopped)
2 tablespoons Chives (finely chopped)
1/4 cup Red Onion (finely diced)

How to Make Cottage Cheese Egg Salad Step-by-Step

Step 1: Start by placing your eggs in a medium-sized pot and covering them with cold water. Bring to a gentle boil, remove from heat, cover, and let sit for 11–12 minutes. Transfer the eggs to an ice bath for 5 minutes to cool.
Step 2: While the eggs cool, blend cottage cheese in a food processor on medium speed for 30–45 seconds until smooth.
Step 3: In a large mixing bowl, combine blended cottage cheese, Dijon mustard, lemon juice, garlic powder, salt, black pepper, and optional cayenne. Whisk until well combined and smooth.
Step 4: Finely chop fresh dill, chives, and red onion separately to ensure even distribution in the salad.
Step 5: Once cooled, peel the eggs, chop them into 1/2-inch pieces and add to the cottage cheese mixture.
Step 6: Gently fold in the chopped eggs and prepared herbs, being careful to maintain the pieces’ integrity.
Step 7: Taste the mixture and adjust seasoning if necessary, adding more salt, pepper, or garlic powder as desired.
Step 8: Serve immediately, or let sit in the refrigerator for at least 30 minutes before serving for best flavor.

Pro Tips for the Perfect Cottage Cheese Egg Salad

Keep these in mind:

Use small-curd cottage cheese for a smoother texture.
For added flavor, consider mixing in some chopped pickles or a dash of hot sauce.
Allow the salad to chill for a while before serving; this helps meld the flavors.

Best Ways to Serve Cottage Cheese Egg Salad

This creamy cottage cheese egg salad is delicious by itself or served on a bed of greens. You can also use it as a spread on whole-grain bread for a sandwich or as a filling in lettuce wraps. Pair it with some whole-grain crackers for a light snack, or serve it alongside your favorite vegetable sticks for a refreshing plate.

Cottage Cheese Egg Salad: 5 Steps to Creamy Bliss - Cottage Cheese Egg Salad - main visual representation

How to Store and Reheat Cottage Cheese Egg Salad

To store, place the salad in an airtight container in the refrigerator. It can last for about 3-5 days, making it a great option for meal prep. When ready to eat, simply take it out and enjoy it cold; there’s no need to reheat this dish!

Frequently Asked Questions About Cottage Cheese Egg Salad

What’s the secret to perfect Cottage Cheese Egg Salad?

The secret lies in using fresh ingredients and allowing the salad to chill before serving. This enhances the flavors and textures, making it even more enjoyable. The creamy cottage cheese and egg mixture is the key to achieving that perfect balance.

Can I make Cottage Cheese Egg Salad ahead of time?

Absolutely! This salad is perfect for making ahead. Just prepare it a day in advance, let it chill in the refrigerator, and enjoy it the next day. It makes for a convenient and healthy lunch option!

How do I avoid common mistakes with Cottage Cheese Egg Salad?

To avoid mistakes, ensure that you don’t overmix the ingredients after adding the eggs. This will help maintain the egg chunks for better texture. Also, adjust the seasoning to your preference, as flavors can develop further while chilling.

Variations of Cottage Cheese Egg Salad You Can Try

For some fun twists, consider adding diced avocado for creaminess or incorporating chopped celery for crunch. You can also experiment with different herbs or spices to create unique flavor profiles, like adding curry powder for a different taste. This high-protein salad with eggs and cottage cheese can be tailored to fit various dietary preferences!

Cottage Cheese Egg Salad: 5 Steps to Creamy Bliss - Cottage Cheese Egg Salad - additional detail

For more healthy recipes, check out our recipe category. If you’re looking for a delicious side, try our Mediterranean Chickpea Salad or Spaghetti with Garlic and Oil. You can also learn about the benefits of cottage cheese for a nutritious diet.

Cottage Cheese Egg Salad: 5 Steps to Creamy Bliss

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A refreshing and protein-packed Cottage Cheese Egg Salad No Mayo, perfect for meal prep and healthy lunches.

Author: Emily
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 4 servings 1x
Category: Salad
Method: Mixing and Boiling
Cuisine: American
Diet: High Protein

Ingredients

Scale

4 large Eggs (hard-boiled)
1 cup Cottage Cheese (small curd for smoother consistency)
2 tablespoons Dijon Mustard (opt for a sharp brand)
2 tablespoons Lemon Juice (fresh juice preferable)
1 teaspoon Garlic Powder (or fresh garlic for stronger flavor)
1 teaspoon Salt (adjust to taste)
1 teaspoon Black Pepper (adjust to taste)
1/4 teaspoon Cayenne Pepper (optional for heat)
2 tablespoons Fresh Dill (finely chopped)
2 tablespoons Chives (finely chopped)
1/4 cup Red Onion (finely diced)

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Instructions

Start by placing your eggs in a medium-sized pot and covering them with cold water. Bring to a gentle boil, remove from heat, cover, and let sit for 11–12 minutes. Transfer the eggs to an ice bath for 5 minutes to cool.
While the eggs cool, blend cottage cheese in a food processor on medium speed for 30–45 seconds until smooth.
In a large mixing bowl, combine blended cottage cheese, Dijon mustard, lemon juice, garlic powder, salt, black pepper, and optional cayenne. Whisk until well combined and smooth.
Finely chop fresh dill, chives, and red onion separately to ensure even distribution in the salad.
Once cooled, peel the eggs, chop them into 1/2-inch pieces and add to the cottage cheese mixture.
Gently fold in the chopped eggs and prepared herbs, being careful to maintain the pieces’ integrity.
Taste the mixture and adjust seasoning if necessary, adding more salt, pepper, or garlic powder as desired.
Serve immediately, or let sit in the refrigerator for at least 30 minutes before serving for best flavor.