Cottage Cheese Egg Salad

25 Minutes

super easy


Before you get all up at me about yet *another* cottage cheese recipe, this one actually makes sense; unlike many of the others IMO. I made it the other day with some leftover veg that was on its way out and honestly, it was the healthy, high protein recipe I didn’t know I needed. With extra creaminess from the cottage cheese, and the satisfying crunch from the celery and onions, this recipe goes beyond your classic traditional egg salad without any loss on the nostalgic comfort.

Why You’ll Love It

Nutritious and Healthy

Eggs are a rich source of protein, providing around 6 grams per 1 large egg. This makes them an excellent choice for those looking to boost their protein intake without consuming more calories. As a whole, eggs are also loaded with bioactive compounds like lutein and zeaxanthin, and packed with tons of essential nutrients like vitamins D, B6, and B12, as well as minerals like iron and zinc. By including this souped-up egg salad in your lunch rotation, you can feel really good about getting a good balance of macronutrients and micronutrients. Though you don’t have to add in the cottage cheese, it actually makes the dish taste better IMO and of course, add in even more protein, which can be incredibly helpful for people wanting to increase their intake.

Versatile and Customizable

Can’t find a man who ticks all the boxes? Me neither. But at least this salad does! It’s healthy, delicious, versatile, and convenient. Plus, it’s made from simple ingredients that you likely already have on hand. Enjoy on top of greens, as a wrap, a sandwich, with chips or try it on top your next avocado toast! Don’t shy away from adding your own twist, too, by incorporating your favorite herbs and spices. The possibilities are honestly endless with this one, which is why it’s such a great staple to have in your recipe book!

Quick, Easy and Convenient

I recommend making this while listening to a podcast. Once you make it a few times, it really doesn’t require much thought, time or effort. It’s a fun one to have in your back pocket and pull out when you have that random stalk of celery left or the 1 rogue carrot that I always seem to encounter. If you shop like me, you likely have just about everything else already on hand. So, use this recipe like you know you should!

Recipe Cost Breakdown

   6 hard boiled eggs: $3.18

   ¼ red onion: $0.37

   1 medium carrot: $0.51

   2 celery stalks: $2.58

   ¾ cup cottage cheese: $1.59

   1 tbsp dijon mustard: $0.08

   1 tbsp lemon juice: $0.16

   2 tbsp chives: $2.73

   Total Cost: $11.2

What You’ll Need

Shop our kitchen essentials here!

No Reviews


Adjust Servings
6 hard boiled eggs, roughly chopped
¼ red onion, diced
1 medium carrot, finely grated
2 celery stalks, finely diced
¾ cup cottage cheese
1 tbsp dijon mustard
1 tbsp lemon juice
2 tbsp chives, finely chopped
Salt + pepper, to taste

Nutritional Information

102 Calories
5g Total Fat
347mg Sodium
4g Total Carbs
1g Fiber
2g Sugar
9g Protein



Make hard boiled eggs; place 6 organic eggs into a saucepan and cover with water by 1 inch. Cover with a lid and bring water to a boil over high heat. Once the water reaches a boil, reduce heat to medium and set the timer for 7 minutes.
Mark as complete

While eggs are cooking, chop your vegetables and set aside.
Mark as complete

After 7 minutes, carefully transfer eggs to a bowl filled with ice and cold water. Allow them to cool for a few minutes. Crack, peel and halve; then transfer back into the rinsed ice water bowl and mash with a whisk.
Mark as complete

Once eggs are separated into an even-enough mixture, add in vegetables, cottage cheese, mustard, lemon juice, chives, salt and pepper; gently stir with a fork until everything is thoroughly incorporated.
Mark as complete

Taste and adjust for seasonings accordingly. Enjoy as a salad with greens, sandwich or in a warm wrap. To save, cover and refrigerate until ready to eat.
Mark as complete