Looking for a quick & easy high-protein lunch? This cottage cheese egg salad is light yet satisfying and ready in just 20 minutes. It’s made without mayo, but still ultra-creamy thanks to blended cottage cheese and flavor-boosters like Dijon, lemon juice and fresh herbs. Whether you spread it on toast, wrap it up, or scoop it with crackers, this winning twist on egg salad is a go-to for busy weekdays, meal prep, or even sunny summer picnics.

Two slices of bread topped with creamy egg salad and herbs are on a pink plate. Nearby are a bowl of egg salad, a small dish of chopped chives, and a light-colored cloth napkin on a pink surface.

I have to admit, I haven’t always been the biggest egg salad fan, but I’ve had so much fun exploring all the delicious cottage cheese recipes that I just had to try it out for a creamy egg salad dressing and holy—I can say I’m officially converted. 

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A flat lay of ingredients on a pink surface: hard-boiled eggs, chopped celery, cottage cheese, chives, dill, vinegar, mustard, Worcestershire sauce, and a small dish of salt and pepper.

Now, this dietitian has nothing against mayo, in fact I often like to mix it with other ingredients like Greek yogurt for a higher protein, yet satisfying twist (seriously, you’ve gotta taste it in this Elote-inspired pasta salad). However, in this recipe the cottage cheese blends up so creamy, and when combined with the other flavor packed ingredients, it makes for one insanely delicious sauce just as it is. If you don’t typically like the curds and texture of cottage cheese, you don’t need to worry about that here! 

Here’s how to make it step by step

I tested this a few different ways—straight cottage cheese (without blending), blended cottage cheese, and a cottage cheese mayo mix—and this version came out on top for the simplest, yet still flavor packed combo. Let’s get into it

A glass bowl filled with hard-boiled eggs and ice cubes submerged in water, creating an ice bath.

My preferred method to boil the eggs for this recipe is to add them to boiling water. Use a spoon to drop them in gently so they don’t crack!  

Don’t skip the ice bath! This makes them so much easier to peel!

A blender with cottage cheese, mustard, black pepper, and seasonings inside, viewed from above on a pink countertop.

Blend all your dressing ingredients together. No more chunks, just silky smooth goodness. 

A close-up of a bowl filled with finely chopped hard-boiled eggs, showing a mix of yellow yolks and white egg whites.

I like to chop the eggs up pretty small for a soft texture that combines well with all the other ingredients for the perfect bites. 

A white bowl filled with chopped hard-boiled eggs, celery, fresh dill, chives, and a large dollop of creamy mayonnaise or dressing, all ready to be mixed together.

Mix everything together.

A bowl of creamy egg salad garnished with chopped chives, fresh dill, and a sprinkle of paprika, set on a light pink surface with a textured cloth in the background.

Don’t be afraid to season! Add more salt and paper if you like, sprinkle with more herbs, make it DELISH and dive in! 

I love having this stocked in the fridge for busy weeks—especially with two little ones and a packed schedule, having a satisfying lunch ready to go is a total game changer. My son came home hungry the day I tested it and dubbed it “delicious!”. If that’s not a mom win, I don’t know what is.

Watch How to Make It Here!

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Two slices of bread topped with creamy egg salad and herbs are on a pink plate. Nearby are a bowl of egg salad, a small dish of chopped chives, and a light-colored cloth napkin on a pink surface.

High Protein Cottage Cheese Egg Salad (No Mayo)

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  • Author: Lindsay Pleskot, RD
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Dishes, Lunch
  • Method: Boiling
  • Cuisine: American
  • Diet: Diabetic
Print Recipe

Description

Looking for a quick & easy high-protein lunch? This cottage cheese egg salad is light yet satisfying and ready in just 20 minutes. It’s made without mayo, but still ultra-creamy thanks to blended cottage cheese and flavor-boosters like Dijon, lemon juice and fresh herbs. Whether you spread it on toast, wrap it up, or scoop it with crackers, this winning twist on egg salad is a go-to for busy weekdays, meal prep, or even sunny summer picnics.

Ingredients

Scale
  • 8 large eggs
  • 1 cup cottage cheese
  • 1 tbsp + 1 tsp dijon mustard
  • 2 tsp lemon juice
  • 3 tbsp fresh dill, roughly chopped + more for garnish
  • 2 tbsp fresh chives chopped + more for garnish
  • 2 stalks celery, finely diced
  • Salt and pepper to taste

Instructions

  1. Fill a large pot with enough water to cover the eggs by about 1 inch and bring to a rolling boil over high heat. Reduce heat slightly to maintain a gentle boil and carefully lower the eggs into the pot using a spoon or ladle to avoid cracking. Cook for 10 minutes. 
  2. Transfer the eggs immediately to an ice bath (a bowl filled with ice and cold water) and chill for at least 5 minutes before peeling.
  3. To a small blender or food processor, add the cottage cheese, dijon, lemon juice, salt and pepper. Blend until completely smooth and creamy and season with salt and pepper to taste.
  4. Peel and dice the eggs. Add them to a large bowl, along with the dill, chives, celery and cottage cheese dressing. Gently fold everything together until the eggs are nicely coated with the dressing. Adjust to taste with more salt. To serve, sprinkle with more fresh herbs if desired.

Notes

Storage: This salad is best enjoyed cold. Store in an airtight container in the fridge for up to 5 days. There will be some natural separation as it sits (it might seem a bit watery), just give it a stir before eating and it’s good as new!

Seasoning: Don’t be afraid to season and season some more. Cottage cheese can vary in saltiness, so go light to start, then adjust. A little extra lemon or fresh dill at the end can also really brighten things up if the flavor feels flat.