Creamy Cottage Cheese Egg Salad made without mayo or yogurt, ready in 30 minutes, and packed with 11 grams of protein. Perfect for sandwiches or dipping!

We also love high protein avocado egg salad and chicken egg salad for a twist on the classic.

Cottage cheese egg salad in a bowl with a spoon. Eggs and cottage cheese on a counter.

Cottage cheese egg salad is a version of my healthy egg salad. I wondered if cottage cheese could stand in for the dressing, so I decided to test. It turned out wonderful without any mayo or Greek yogurt!

I’ve also combined cottage cheese with eggs in cottage cheese egg bites, cottage cheese scrambled eggs and cottage cheese egg bake. This high-protein duo is now a staple in my meal prep routine!

Why You’ll Love This Recipe

  • High in protein: Each serving packs 11 grams of protein and keeps carbs low.
  • Ready in 30 minutes: Easy prep and quick assembly. It can be even faster with pre-boiled eggs.
  • Perfect for meal prep: Up your protein intake for the entire week by making a batch to enjoy for up to 5 days.
  • Full of flavor: It has a rich creaminess with a tangy twist and the traditional chunky texture. Even if you’re not big on cottage cheese, you’ll still enjoy it!

Ingredients for Cottage Cheese Egg Salad

To make this cottage cheese egg salad recipe you’ll need a handful of simple ingredients you likely already have at your fingertips.

Dill, dijon mustard, pickles, salt, pepper, celery, eggs, cottage cheese, red onion, salt.
  • Eggs: We’ll chop up 6 large hard-boiled eggs. Check out my tried-and-true methods below.
  • Cottage cheese: Use your favorite cottage cheese with your desired fat percentage. I used 2% and it worked perfectly.
  • Pickles and celery: These add a refreshing crunch and tangy taste, but feel free to skip one or both if you don’t love them.
  • Red onion: I love how red onion adds sharpness and a pop of color. Swap it out with white onion or green onion, if you prefer.
  • Fresh herbs: Finely chopped dill is my go-to for egg salad, but parsley or chives will work too.
  • Dijon mustard: Brings a delightful kick and depth of flavor that’s hard to resist.
  • Spices: Just a pinch of salt and pepper does the trick.

How to Make Hard Boiled Eggs

You can cook your eggs using any method, just make sure they’re not overcooked and rubbery or undercooked and runny.

Honestly, I’ve found that both Instant Pot hard boiled eggs and air fryer hard boiled eggs have been game-changers for me over the years. They’re hands off and make peeling a breeze.

One thing I always swear by is placing the cooked eggs in an ice bath for 10-15 minutes. This not only cools them down fast but also guarantees easy peeling.

  • Instant Pot: In your 6 quart Instant Pot or 8 quart Instant Pot, pour in 1 cup of water, then place the eggs in a basket or on a trivet. Select Pressure Cook on High or Manual for 5 minutes, and let it naturally release for 5 minutes before venting the pressure.
  • Air fryer: Air fry at 250 F for 15 minutes.
  • Stovetop: Boil eggs in a pot filled with water, ensuring they are fully submerged, for 12 minutes after the water reaches a boil with heat turned off.
  • Oven: Bake eggs in a muffin tin at 350 F for 30 minutes.

How to Make Cottage Cheese Egg Salad

Here’s a quick photo overview how to make cottage cheese egg salad in just 4 simple steps.

You’ll find a full recipe card below.

Step by step process how to make cottage cheese egg salad.
  • Hard boil the eggs: Prepare hard boiled eggs on the stove, in an air fryer, or in an Instant Pot (my preferred method). Once cooled, peel and chop them to your desired size.
  • Assemble the salad: In a big bowl, toss in the chopped eggs, pickles, celery, red onion, dill, cottage cheese, mustard, salt, and pepper.
  • Stir and chill: Give it a gentle stir to blend everything together. If you’ve got a spare 10 minutes, pop it in the fridge to chill, or dive in right away if you can’t wait!
  • Serve: Enjoy egg salad with cottage cheese on a toast, in a sandwich, atop a bed of lettuce, or use crackers or sliced veggies for dipping.

Tips for Best Results

Here are my personal tips to ensure this high protein egg salad is always a hit!

  • Chop eggs to your liking: I prefer them larger for sandwiches and smaller for dipping, but feel free to chop them as you like.
  • For more creamy salad: Separate egg yolks from egg whites, mash the yolks with cottage cheese, Dijon mustard, salt and pepper into a dressing first. Then add egg whites along with the remaining ingredients, and mix.
  • Use an egg slicer: It speeds up the process, ensuring perfectly sliced hard boiled eggs.
  • Let salad chill: While not necessary, chilling lets the flavors blend, even if just for 10 minutes.

Additions and Variations

I’m a huge fan of healthy salad recipes like this one that really let you make them your own. Here’s how you can add your own flair:

  • Make it creamy: Mix in chunks of avocado. Use dark green avocados that are a bit soft to the touch.
  • More seasonings: Add a pinch of curry powder or sriracha for a fiery kick, or sprinkle in some Italian seasoning for a flavorful peppery twist.
  • Extra protein: Make it heartier and keep hunger at bay longer by adding crumbled baked baconInstant Pot shredded chicken, tuna, or crab meat.
  • More veggies: Add extra fiber, vitamins, and taste with tomatoes, cucumbers, bell peppers, or shredded carrots.
Cottage cheese egg salad served on a bagel with spinach.

What to Serve Cottage Cheese Egg Salad with?

You can serve cottage cheese egg salad in so many tasty ways, and it’s always a hit for any occasion!

A classic choice is to whip up a sandwich using bread, Greek yogurt bagel, almond flour Greek yogurt bagels or a cottage cheese bagel. You can also enjoy it open-faced on toast or as a lettuce wrap.

For a lighter twist, serve it on a bed of leafy greens or arugula.

Enjoy it as a healthy snack alongside crackers or veggies, perfect for spreading or dipping.

Or instead of mixing avocado into the salad itself, you can stuff avocado halves with the salad. It’s a delicious alternative!

How to Store

Store: Keep any leftovers in a sealed container in the refrigerator for up to 5 days. I suggest using a glass container instead of plastic, and do not freeze!

Make ahead: You can hard boil the eggs and chop the veggies ahead of time and store them tightly covered in the fridge for up to 2 days. When ready to enjoy, simply mix everything together.


What is the best cottage cheese to use?

Any brand of cottage cheese with varying fat percentages, including 0% non-fat, 2%, or higher will work for this egg salad with cottage cheese recipe. Using 2% or higher will yield a thicker salad.

Can I freeze it?

No. Freezing will change the texture and taste. Cottage cheese egg salad is best enjoyed fresh or stored in the fridge for a few days.

More Cottage Cheese Recipes

More Egg Recipes to Try

Also be sure to check out these 30 healthy egg recipes we have on iFoodReal!

Cottage cheese egg salad with a spoon in a bowl.
Cottage cheese egg salad in a bowl with a spoon. Dill sprig on top of salad.

Cottage Cheese Egg Salad

Creamy Cottage Cheese Egg Salad without mayo or yogurt, ready in 30 minutes, and packed with 11 grams of protein. Perfect for sandwiches or dipping!
5 from 6 votes
Servings 6 servings
Calories 126
Diet Gluten Free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes



  • Make hard boiled eggs on the stove, in air fryer or in Instant Pot (my favorite method). Cool, peel and chop as large or small as you like.
  • In a large bowl, add chopped hard boiled eggs, pickles, celery, red onion, dill, cottage cheese, mustard, salt and pepper.
  • Gently stir to combine. Let chill in the fridge for 10 minutes, if you have time, or enjoy right away.
  • Serve on a toast, in a sandwich, on a lettuce or dip into with crackers or sliced veggies.



  • Store: Refrigerate in an airtight container for up to 5 days. Do not freeze.
  • Make ahead: You can refrigerate all salad ingredients tightly covered for up to 2 days. Combine before serving.


Calories: 126kcal | Carbohydrates: 3g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 194mg | Sodium: 376mg | Fiber: 0.3g | Sugar: 2g
Course: Salad
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    This is a favorite, I love the way it increases the volume of egg salad to something substantial. I have also scaled it down to use a single serving of one egg and then added the ingredients scaled back to that. I added Penzey seasoned salt and that took care of salt pepper and paprika additions. I am not crazy about raw onion so subbed chives. Makes a great snack mid morning. My new go to eggsalad recipe. Thanks.

  2. 5 stars
    This is my new favorite egg salad recipe! Not a huge fan of mayo, greek yogurt is ok in some recipes, but sometimes overpowering. I love cottage cheese, so this was a win win for me!! Thanks for sharing it with us!

    1. Yay, that’s awesome! I know what you mean about the Greek yogurt. I cannot have it alone in a dressing in an egg salad, there has to be a touch of mayo but can totally go 100% with cottage cheese.

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