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Creamy cottage cheese egg salad in a white bowl with crackers, toast, lettuce, cucumber, celery, herbs, and lemon.

Cottage Cheese Egg Salad

This cottage cheese egg salad is a creamy, budget-friendly lunch recipe made with hard-boiled eggs, blended cottage cheese, Dijon, lemon, celery, and herbs. Serve it in sandwiches, wraps, crackers, toast, lettuce cups, or meal prep boxes for an easy high-protein meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Egg Salad
  • 6 large eggs hard-boiled, cooled, peeled, and chopped
  • 1 cup cottage cheese blend until smooth for a creamier dressing
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 cup celery finely chopped
  • 2 tablespoons scallions or chives finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • salt to taste
  • 1 tablespoon chopped dill or parsley optional
  • 1 to 2 tablespoons Greek yogurt or mayonnaise optional, for a richer texture

Equipment

  • Blender or immersion blender
  • Saucepan or egg cooker
  • Large mixing bowl
  • Cutting board
  • Chef's knife
  • Airtight meal prep containers

Method
 

  1. Place the eggs in a saucepan and cover with water. Bring to a boil, then cook until hard-boiled using your preferred method.
  2. Cool the eggs completely, then peel and chop them into small pieces.
  3. Blend the cottage cheese until smooth using a blender or immersion blender.
  4. In a large bowl, mix the blended cottage cheese with Dijon mustard, lemon juice, garlic powder, black pepper, and chopped herbs if using.
  5. Add the chopped eggs, celery, and scallions or chives to the bowl.
  6. Fold gently until the egg salad is evenly combined and coated in the cottage cheese dressing.
  7. Taste and add salt only if needed.
  8. Serve right away or chill briefly before serving for a colder texture.

Notes

Blending the cottage cheese creates a smoother, creamier texture without needing a lot of mayonnaise.
Use dried dill or parsley if fresh herbs are not available.
Celery can be swapped with cucumber, scallions, pickles, or red onion depending on what you have.
Pack bread, wraps, crackers, or greens separately if making lunch boxes so they stay crisp.
Optional Greek yogurt or mayonnaise can be added for a richer texture, but it is not required.
Salt carefully because cottage cheese and Dijon mustard can already add sodium.
Store in an airtight container in the refrigerator at 40°F or below and use within 3 to 4 days. Do not freeze.