Print

Cottage Cheese Egg Salad

High protein cottage cheese egg salad on bagel slices sprinkled with chili flakes on a plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This healthy Cottage Cheese Egg Salad is made with blended cottage cheese instead of mayonnaise and great for a high protein lunch and meal prep! It’s easy to make, customizable with your favorite herbs and seasonings, and so delicious!

Ingredients

Scale
  • 4 Large Eggs (57-63 grams each)
  • ½ cup / 115 grams Low Fat Cottage Cheese, blended (I used 2%, fat-free or whole milk cottage cheese works too)
  • ¼ cup / 25 grams Red Onion – finely chopped
  • 1 stalk / 10 grams Spring Onion (Scallion/Green Onions) – chopped
  • 2 tablespoons / 4 grams fresh Basil – finely sliced (substitute with fresh dill or other fresh herbs – note 1)
  • 1 tablespoon / 15 grams Dijon Honey Mustard (or 1 teaspoon Dijon Mustard, I used Maille brand)
  • ½ teaspoon freshly cracked Black Pepper
  • ½ teaspoon Fine Sea Salt
  • ⅛ teaspoon Garlic Powder
  • ¼ teaspoon Smoked Paprika (hot or sweet)
  • ½ tablespoon freshly squeezed Lemon Juice

Instructions

  1. Hard boil eggs: Bring a pot of salted boiling water to rolling boil. Lower the heat and use a slotted spoon to gently place the eggs in the pot, one at a time. Boil for 8 minutes for medium boiled eggs or 10-12 minutes for hard boiled eggs. Transfer the eggs using the slotted spoon to an ice water bath. Peel after 10 minutes.
  2. Prepare the aromatics and herbs: While the eggs are boiling, chop the red onion, spring onion and basil.
  3. Make the egg salad: Chop the peeled eggs and add to a medium bowl. Add all the other ingredients and mix to combine.
  4. Chill (optional): Cover and chill in the fridge for 20 minutes if possible.
  5. Serve: Serve with your favorite crusty bread in a sandwich, wrap, on crackers, etc.

Notes

  1. Fresh Basil. Feel free to use your favorite fresh herbs instead of basil. Fresh dill, mint thyme, rosemary, fresh parsley etc. would be delicious in this egg salad.
  2. Seasonings. You can keep it simple and just use salt and pepper if you wish. Or jazz it up by adding Italian seasoning, Herbs de Provence, curry powder, or other seasonings and spices of choice.
  3. Make it spicy. Add ¼ teaspoon crushed red pepper or a teaspoon of chili garlic sauce, sriracha, etc.
  4. Storing. Store leftover egg salad in a sealed airtight container in the fridge for up to 3-4 days. Give it a good stir before serving.
  5. Double the recipe. This recipe makes 2 large servings and can be stretched into 3 medium sized servings. You can double the recipe ingredients by clicking the ‘2x’ at the top of the recipe card to meal prep a big batch of this cottage cheese egg salad for the week.
  6. Nutritional information provided is for the egg salad only, not the sourdough plain bagel I’ve served it on top as you see in the photos.
  7. See the ‘Variations’ section in the post above to customize this egg salad for specific dietary needs and flavor/texture preferences.

Nutrition

Find it online: https://thatspicychick.com/cottage-cheese-egg-salad-no-mayo/