This Cottage Cheese Egg Salad is high protein, low calorie, and only requires 5 ingredients and 5 minutes of prep. This quick and easy lunch is kid-approved!
Why you’ll love this
- Kid Approved. My kids (and husband) go absolutely crazy for this egg salad and I’ve been making it every week for over a year now. This is an incredible way to get protein into your littles ones…especially if they’re not fans of meat.
- Quick and Easy. 5 ingredients and 5 minutes (after hard boiling eggs) are all you need.
- High Protein and Low Calorie. Thanks to cottage cheese (and/or greek yogurt) this egg salad is incredibly creamy, yet high protein and very low calorie.
- Customizable. Keep the recipe as is (only 5 ingredients!!) or add in your favorite egg salad mix-ins like celery, onions, pickles, herbs, and/or spices.
Ingredient notes
- Eggs – you’ll need 6 (large) eggs that have been hard boiled. I’m not a fan of having random appliances but I absolutely LOVE my dash egg cooker for easy hard boiling. The shells peel off so easily every time. Feel free to hard boil your eggs your preferred way, or for even quicker prep, buy pre-made hard boiled eggs.
- Cottage Cheese – I use full-fat cottage cheese for healthy fats, but any fat content will work. If using a fat-free cottage cheese, be sure to use a brand that’s not too watery (the Walmart brand is not recommended). If the texture of cottage cheese bothers you, don’t worry! It gets mashed into the egg yolks and you can’t tell at all. If you like more “tang” to your egg salad, try using 1/2 cottage cheese 1/2 greek yogurt (again, I use full-fat, but a lower fat variety will also work).
- Pickle Juice – we like bread and butter pickle juice for a touch of sweetness or wickles pickles juice for a little sweet and spicy. Dill pickle juice will also work for a more savory option. If you absolutely can’t stand pickle juice, try jalapeno juice or a touch of lemon juice.
- Mayo – optional, but recommended for that classic egg salad flavor. I use 1 tablespoon olive oil based mayo.
- Salt – whatever salt you have on hand (table, kosher, etc.) will be fine.
Other egg salad mix-in ideas
I love the base recipe, as-is and my kids are guaranteed to eat it. However, if you like more “stuff” in your egg salad, here are some ideas:
- Chopped veggies: red onion, green onion, celery, pickles, pickled red onions
- Spices and herbs: fresh or dried dill, garlic powder, pepper, paprika, chives, dijon mustard
Visual walk-through
- Hard boil eggs using your preferred method, then cool and peel.
- Optional, but recommend if you don’t like the texture of cottage cheese: separate egg yolks from the egg whites.
- Mash egg yolks in a bowl with cottage cheese, pickle juice, optional mayo, and salt until smooth and creamy.
- Stir in chopped egg whites, then serve as desired and enjoy!
How to serve cottage cheese egg salad
Egg salad is great served in a variety of ways. Veggies, crackers, bread, you name it! My favorite way is on a cracker with a pickle on top for tang and crunch!
- Mini sweet peppers
- Cucumbers
- Crackers
- Rice cakes
- Bread, for sandwiches
How to store
Leftovers will last in a sealed airtight container in the fridge for 3-4 days. Freezing is not recommended.
– Jennifer
Cottage Cheese Egg Salad
This Cottage Cheese Egg Salad is high protein, low calorie, and only requires 5 ingredients and 5 minutes of prep. This quick and easy lunch is kid-approved!
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 6 large eggs hard boiled and peeled
- ½ cup cottage cheese any fat content*
- 2 tablespoons pickle juice we like Wickles Pickles or bread and butter
- 1 tablespoon olive oil mayo optional, but adds that classic egg salad flavor
- ½ teaspoon salt
Instructions
- If you like a smoother egg salad: separate the hard boiled egg yolks and egg whites. Chop egg whites into desired size and set aside.
- Place egg yolks into a bowl with cottage cheese, pickle juice, optional mayo, and salt and stir (or food process) until smooth.
- Stir in chopped egg whites, taste and re-season, if necessary, then serve immediately or chill in the fridge until ready to use.
- If you like a chunkier egg salad: chop or mash hard boiled eggs into desired consistency, then stir in remaining ingredients.
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:N/A
Refrigerator:3-5 Days
Freezer:N/A
Reheat:N/A
*Storage times may vary based on temperature and conditions
Notes
*You could also replace half the cottage cheese with greek yogurt if you like a more tangy egg salad. Optional Mix-Ins
- Chopped veggies: red onion, green onion, celery, pickles
- Spices and herbs: dill, garlic powder, pepper, paprika, chives, mustard
- Mini sweet peppers
- Cucumbers
- Crackers
- Rice cakes
- Pretzel thins
- Bread, for sandwiches
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Nutrition Information
Nutrition Facts
Cottage Cheese Egg Salad
Amount Per Serving (1 scoop)
Calories 143 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 284mg95%
Sodium 620mg27%
Potassium 132mg4%
Carbohydrates 2g1%
Sugar 1g1%
Protein 12g24%
Vitamin A 444IU9%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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