Name: Cottage Cheese Egg Salad (No Mayo) Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 4 large eggs; 1/4 cup red onion (diced small); 1/4 cup cottage cheese; 2 tsp Dijon mustard; 2 tsp lemon juice (freshly squeezed); 1 tbps parsley leaves (chopped); 1 tbps chives (chopped); 1/2 tsp salt; 1/4 tsp black pepper (ground)

Jump to Recipe

There’s something truly wonderful about transforming classic comfort food into something a bit lighter and brighter, and that’s exactly what this Cottage Cheese Egg Salad (No Mayo) does. Imagine a creamy yet refreshing egg salad, rich in protein, popping with herby flavor, and remarkably satisfying—all without a drop of mayo in sight. This version is a lively twist on tradition: it’s perfect for lunches, meal prep, and snacking, with a texture and taste that never gets old. Best of all, it’s a breeze to put together and easily customizable for any craving.

Cottage Cheese Egg Salad (No Mayo) Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Cottage Cheese Egg Salad (No Mayo) truly has a role to play. The combination creates a creamy base, a pop of sharpness, and plenty of fresh flavor. These essentials are simple, but each one brings something unique to the table—texture, tang, color, or a burst of garden-bright green.

Eggs: Hard-boiled eggs are the heart of this salad, giving it plenty of protein and that classic, satisfying bite.
Red onion: Dice it finely for just the right amount of savory crunch and a splash of vibrant color.
Cottage cheese: The creamy secret weapon; it makes the salad luscious without adding heaviness.
Dijon mustard: Adds just a hint of sharpness to tie everything together and cut through the richness.
Lemon juice: Freshly squeezed is best for a clean, zesty lift that brightens every bite.
Parsley leaves: Chopped parsley brings herbal freshness and makes the salad feel extra lively.
Chives: These little green flecks add a subtle onion flavor and delicate aroma.
Salt: Essential for seasoning, enhancing all the dish’s flavors.
Black pepper: A little kick of spice helps balance all the creamy and fresh elements.

How to Make Cottage Cheese Egg Salad (No Mayo)

Step 1: Boil and Cool the Eggs

Start by boiling your eggs. Fill a saucepan with enough water to comfortably cover four large eggs, and bring it to a gentle boil. Using a spoon, ease the eggs into the water to avoid any cracks. Set your timer for exactly 12 minutes—long enough for perfectly firm yolks but still tender whites. Once time’s up, plunge the eggs into a big bowl of ice water. This instantly stops the cooking and makes peeling shockingly easy.

Step 2: Prep Your Fresh Ingredients

While the eggs cook (and then cool off), multitask by dicing the red onion and chopping up both your parsley and chives. Chopping them finely means you’ll get even flavor and a truly pretty finish throughout your salad. It’s one of those steps that adds polished texture and visual appeal.

Step 3: Peel and Separate the Eggs

When the eggs are cool enough to handle, peel them gently. Slice each one in half lengthwise. Next, scoop out the yolks from two of the eggs and set those yolks aside—you’ll be using them to add more creamy richness to your cottage cheese blend in the next step.

Step 4: Chop the Eggs

Take your two whole eggs and the remaining two egg whites and chop them coarsely. You want them chunky enough to hold their shape in the salad, but small enough that every bite has a good balance of egg, herb, and onion. Add these pieces to a medium mixing bowl.

Step 5: Make the Creamy Base

Now comes the secret to getting a classic, rich texture without mayo: In a mini food processor (a blender works in a pinch), combine the cottage cheese, Dijon mustard, fresh lemon juice, and the two reserved egg yolks. Blend until very smooth, stopping once or twice to scrape down the sides if needed. This step transforms the cottage cheese into an ultra-creamy, tangy base that’s seriously crave-worthy.

Step 6: Combine Everything

Spoon your cottage cheese mixture on top of the chopped eggs. Add in the diced red onion, chopped parsley, chives, salt, and black pepper. Mixing everything with a sturdy spatula will evenly distribute the flavors and ensure every bite is creamy, zesty, and fresh.

Step 7: Taste and Adjust

Pause for a quick taste—does it need a little more salt or a sprinkle of pepper? Adjust as you go. When you’re happy, your Cottage Cheese Egg Salad (No Mayo) is ready to shine. Serve it straight away or stash it in the fridge for later—this dish only gets better as the flavors mingle.

How to Serve Cottage Cheese Egg Salad (No Mayo)

Garnishes

This salad loves a little garnish! A final dusting of chopped chives or parsley instantly makes it look (and taste) extra fresh. For a colorful twist, sprinkle a pinch of smoked paprika or add a few extra cracks of black pepper just before serving.

Side Dishes

Cottage Cheese Egg Salad (No Mayo) is wonderfully versatile. Try pairing it with crisp lettuce leaves or tucked into a whole-grain pita for lunch. It also makes a fantastic topping for seeded crackers, fresh baguette slices, or sturdy toasts for a snack that feels special but takes almost no effort.

Creative Ways to Present

Looking for inventive ways to enjoy this salad? Spoon it onto avocado halves for a satisfying brunch, or serve it on cucumber rounds for a light, pretty appetizer. You can even use it as a filling for veggie wraps—just add crunchy veggies and roll it all up. Your options are wide open!

Make Ahead and Storage

Storing Leftovers

Cottage Cheese Egg Salad (No Mayo) keeps well when stored in an airtight container in the fridge. It will stay fresh for up to three days. If you notice a bit of liquid separation, just give it a gentle stir to recombine.

Freezing

This is one dish that doesn’t love the freezer—eggs and cottage cheese can change texture when frozen and thawed. For the best taste and texture, enjoy it within a few days of making.

Reheating

You won’t need to reheat this salad; it’s served chilled or at room temperature for maximum freshness. If bringing it out of the fridge, let it sit for a few minutes on the counter to take the chill off before serving for the best flavor.

FAQs

Can I make Cottage Cheese Egg Salad (No Mayo) ahead of time?

Absolutely! You can prepare the salad up to a day ahead. In fact, letting it chill in the fridge allows the flavors to meld even more—just be sure to store it in an airtight container.

What type of cottage cheese should I use?

Both full-fat and low-fat cottage cheese work well, though full-fat gives the creamiest texture. Opt for small curd if you want a smoother base, and feel free to blend it longer for extra silkiness.

Can I add extra veggies or herbs?

Definitely! Finely diced celery, bell pepper, or fresh dill are all excellent add-ins. Adjust the quantities to suit your taste, just keep the overall balance so the flavor of the eggs still shines through.

Is Cottage Cheese Egg Salad (No Mayo) keto or low-carb?

Yes, this recipe is naturally low in carbohydrates and fits well into a high-protein or keto-friendly eating pattern—just be mindful of your bread or cracker choices if you want to keep carbs minimal.

Can I use Greek yogurt instead of cottage cheese?

While the key to this specific Cottage Cheese Egg Salad (No Mayo) is using cottage cheese for the creamy texture, Greek yogurt can stand in if needed. It will add a slightly tangier taste and a touch less richness.

Final Thoughts

If you’re craving something comforting, fresh, and full of protein, give this Cottage Cheese Egg Salad (No Mayo) a spot in your kitchen lineup. It’s an easy way to keep lunch feeling exciting and a little bit nourishing, too. Whether it’s your first or fiftieth time making it, I think you’ll fall in love with just how good this healthy twist on egg salad can be!

Cottage Cheese Egg Salad (No Mayo) Recipe

★★★★★

5 from 12 reviews

Author: anna
Total Time: 27 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Cottage Cheese Egg Salad is a refreshing and light twist on the classic egg salad, without mayo. Creamy cottage cheese, flavorful Dijon mustard, and zesty lemon juice make this dish a delightful and protein-packed option for any meal.

Ingredients

Scale

Eggs:

4 large eggs

Other Ingredients:

1/4 cup red onion (diced small)
1/4 cup cottage cheese
2 tsp Dijon mustard
2 tsp lemon juice (freshly squeezed)
1 tbps parsley leaves (chopped)
1 tbps chives (chopped)
1/2 tsp salt
1/4 tsp black pepper (ground)

Instructions

Boil the eggs: Bring water to a boil in a pot, then gently drop the four eggs in the boiling water. Set a timer for 12 minutes, then transfer the eggs to a bowl of icy cold water to cool.
Dice ingredients: While the eggs are boiling and cooling, dice the onions and chop the parsley and chives.
Prepare eggs: Peel the eggs and cut them in half lengthwise. Remove the yolks from two eggs.
Chop eggs: Chop two whole eggs and two egg whites, and transfer to a medium mixing bowl.
Blend cottage cheese mixture: In a mini food processor, combine cottage cheese, Dijon mustard, lemon juice, and reserved egg yolks. Process until smooth.
Combine ingredients: Add the blended mixture to the bowl of chopped eggs, along with onions, parsley, chives, salt, and pepper.
Mix salad: Stir the ingredients until well combined. Adjust seasoning with more salt and pepper, if desired.
Serve or chill: Enjoy the egg salad immediately or refrigerate in an airtight container.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Dish
Method: Mixing
Cuisine: American