If you’ve been searching for a salad that feels both indulgent and light, creamy but with a fresh bite, then you have to try this Simple Cottage Cheese Egg Salad. It’s the perfect balance of protein-packed eggs combined with the smooth tang of cottage cheese and a little kick from red pepper flakes, making each bite a delightful experience. Best of all, it’s quick to prepare and uses everyday ingredients that you probably already have handy, turning a humble salad into a standout dish you’ll want again and again.

Simple Cottage Cheese Egg Salad Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is the foundation for this Simple Cottage Cheese Egg Salad, and thankfully, these essentials are anything but complicated. Each ingredient plays a role in giving the salad its creamy texture, fresh aroma, and subtle tangy warmth.

Cottage cheese (⅔ cup): Provides a creamy, smooth texture that makes the salad moist without heavy mayo overload.
Large eggs (6): The star protein element offering richness and the perfect bite when chopped.
Scallions/spring onion (5-6 tablespoons, finely chopped): Adds a burst of fresh, mild onion flavor and vibrant green color.
Mayonnaise (2 tablespoons): Binds ingredients smoothly and gives a gentle creaminess that complements the cottage cheese.
Dijon-style mustard (1½ teaspoons): Brings a subtle tang and depth, balancing all the creamy richness.
Fine sea salt (⅓ teaspoon): Enhances all the natural flavors, ensuring the salad isn’t bland.
Black pepper (to taste): Adds a gentle spice that lingers pleasantly.
Red pepper flakes (⅓ teaspoon): Introduces a delicate, warming heat that makes this salad uniquely memorable.

How to Make Simple Cottage Cheese Egg Salad

Step 1: Boil the Eggs

Begin by placing the eggs in a small pot and covering them with water. Bring the water to a rolling boil, then turn off the heat but keep the lid on. Let the eggs sit for 7-8 minutes; this gentle steaming method yields perfectly hard-boiled eggs with tender whites and creamy yolks. This approach avoids overcooking and the dreaded green ring around the yolk.

Step 2: Cool the Eggs

Once the cooking time is up, drain the hot water and immediately immerse the eggs in very cold water, ideally with ice cubes. This cooling step is crucial as it stops cooking instantly, making peeling easier and keeping the egg whites firm but tender. Refresh the ice water after about 30 seconds to maintain the temperature.

Step 3: Prepare the Eggs

Peel your perfectly cooled eggs and cut them in half lengthwise. Remove the yolks from 4 of the eggs and set aside in a shallow bowl. The remaining 2 eggs should be chopped finely, including their whites, adding body and texture to your salad.

Step 4: Make the Creamy Dressing

Combine the reserved egg yolks with 2 tablespoons of cottage cheese, mayonnaise, and Dijon mustard in a bowl. Mash them all together with a fork until the mixture becomes thick and creamy. It doesn’t have to be completely smooth—some slight texture adds character.

Step 5: Assemble the Salad

In a large mixing bowl, add the chopped eggs, the remaining cottage cheese, scallions, creamy dressing, sea salt, black pepper, and most of the red pepper flakes. Mix everything thoroughly but gently to keep the chopped eggs from breaking down too much. Taste and adjust the seasoning if needed. Finish by sprinkling the remaining pepper flakes on top for a pretty, spicy pop. Let the salad chill in the fridge for at least 30 minutes to allow all the flavors to marry beautifully before serving.

How to Serve Simple Cottage Cheese Egg Salad

Garnishes

Fresh herbs like dill or parsley lift this Simple Cottage Cheese Egg Salad beautifully, adding color and a hint of brightness. Thin slices of radish or extra scallions sprinkled on top also inject crunch and a fresh peppery note that contrasts well with the creamy base.

Side Dishes

This salad pairs wonderfully with crusty bread or rye crackers for a leisurely lunch or light dinner. It also complements a crisp green salad dressed with vinaigrette or roasted vegetables, rounding out your meal with satisfying textures and flavors.

Creative Ways to Present

For a fun twist, serve the salad in halved avocado shells or stuffed into ripe tomatoes for an eye-catching appetizer. You can also use it as a sandwich filling or even spoon it atop toasted English muffins for a comforting brunch option that feels just a bit special.

Make Ahead and Storage

Storing Leftovers

Store your leftover Simple Cottage Cheese Egg Salad in an airtight container in the fridge. It stays fresh and flavorful for up to 3 days, making it a fantastic make-ahead option for busy weekdays or packed lunches.

Freezing

Because of the dairy and eggs, freezing this salad is not recommended. The texture of cottage cheese and eggs changes when frozen and thawed, becoming watery and less appetizing. Keep it fresh in the fridge for the best experience.

Reheating

This salad is best enjoyed cold or at room temperature. Reheating is not advisable as it can separate the creamy dressing and alter the texture of the eggs. Simply take it out of the fridge about 15 minutes before serving if you prefer it less chill.

FAQs

Can I use regular cream cheese instead of cottage cheese?

While cream cheese will give a richer texture, it’s quite different in flavor and fat content. Cottage cheese keeps the salad lighter and adds a slight tang, so it’s best to stick with cottage cheese for the intended balance.

How can I make this salad vegan?

To make a vegan version, replace the eggs with chopped tofu seasoned with kala namak for an eggy flavor, and swap cottage cheese for a creamy plant-based alternative. Vegan mayo will finish the dressing nicely.

Is this salad suitable for meal prep?

Absolutely! This Simple Cottage Cheese Egg Salad holds up well in the fridge for a few days, making it perfect for meal prepping lunches or quick snacks.

Can I add other vegetables or ingredients?

Definitely! Diced celery, bell peppers, or even a handful of sweet corn kernels can add a wonderful crunch and freshness. Just be mindful to keep the balance so the creamy base remains the star.

What’s the best type of mustard to use?

Dijon-style mustard works beautifully here for its sharp yet smooth flavor, but feel free to adjust the amount or try whole grain mustard if you like a bit more texture and flavor complexity.

Final Thoughts

There is something truly comforting and versatile about this Simple Cottage Cheese Egg Salad that makes it one of my go-to recipes for any occasion. Whether you’re packing it for lunch, serving it up for a light dinner, or sneaking a spoonful straight from the bowl, it’s a dish that always brings a smile. I hope you enjoy making it as much as I do — it’s simple, satisfying, and downright delicious.

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