This Cottage Cheese Egg Salad is an easy, high protein egg salad made with blended cottage cheese, half eggs, and half egg whites.

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cottage cheese egg salad high in protein

Reasons You’ll Love This Recipe:

High Protein – I use blended cottage cheese as a lighter and high protein swap for mayo, plus also use half whole eggs and half egg whites to boost the protein even more.
Easy Recipe – all you need is four main ingredients and some seasonings!
Veggie Chopper – for a convenient hack, you can chop your eggs and egg whites in a veggie chopper, and then just use the base to mix your whole egg salad into!
Customizable – I like to keep the seasonings and fresh herbs simple, but you can absolutely get creative and use what you have or love (like dill, parsley, basil, tarragon, etc.).
Great for Meal Prep – make this once and you’re set for lunch for a few days!
Versatile – use it in a wrap, with crackers, in a pita, as a sandwich, on avocado toast, etc.

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

ingredients to make high protein cottage cheese egg salad

Hard Boiled Eggs – to get the best of both worlds, I use a combination of whole hard boiled eggs (there are a lot of nutrients in the yolk!) and hard boiled egg whites (for a more concentrated amount of pure protein).
Cottage Cheese – I like it blended, but you don’t even have to blend it! It’s a great high-protein swap for mayo.
Green Onion – in my opinion, green onions are one of the easiest and most affordable and accessible fresh herbs! They add a delicious flavor to this simple egg salad recipe, but you can certainly add or swap any of your other favorite egg salad herbs (i.e. dill, chives, parsley, etc.)
Dijon Mustard – I’m personally a huge fan of Dijon mustard in egg salad! But if you’re not, you do you!
Seasonings – you need salt, pepper, garlic powder, and paprika.

How to Make Cottage Cheese Egg Salad

For complete instructions, please check out the recipe card at the bottom of this post.

using a veggie chopper to chop eggs for egg salad

Once eggs are hard boiled, peeled, and cooled, chop the eggs and egg whites either by hand or with a veggie chopper. If you prefer to blend your cottage cheese, do so now.

Add all ingredients to a bowl (or straight to the veggie chopper base container!) and stir to combine.

Tips and Variations

Use a veggie chopper for max efficiency and ease – let it do the chopping for you and mix right in it!
Swap your favorite herbs – I’m a huge herb fan, and while I typically do have green onions on hand, I’ll often change up the herbs in this egg salad based on what I have, what’s growing in my garden, or what I’m craving. Please share in the comments your favorite combos!
Add fresh onion – adding a tablespoon or two or diced or grated red or yellow onion is another way to change up the onion flavor and get a little more bite, if you prefer.
Bring the heat – add a pinch of cayenne pepper, a drizzle of sriracha, or some diced jalapenos (or pickled jalapenos work, too!).
Add more acidity – if you’re a citrus lover and don’t mind another ingredient, add a tablespoon of lemon juice for a little extra citrus flair.

Egg Salad Serving Suggestions

On a sandwich
In a wrap
With crackers (LOVE Simple Mills almond flour crackers with this recipe!)
On avocado toast
On bell pepper halves
Using carrot “chips”
In a pita
A scoop on top of leafy greens

How to Store Egg Salad

Store egg salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing it!

Hard Boiling Eggs Tips

Okay, so the easiest thing to do is to get a hard boiled egg cooker. I know, I know – I’m usually strongly against single-use appliances, but my fam goes through an insane amount of hard-boiled eggs and this little contraption is compact and a great way to set it and forget while I knock out some other prep!

That said, if you’re boiling your eggs traditionally, here is the best method to hard boil eggs that will give you the easiest peeling eggs:

Bring a large pot of water to a boil.
When the water is boiling, gently transfer eggs into the water.
Add 1-2 tbsp baking soda, then let the eggs boil for 12-14 minutes for hard boiled. The baking soda helps them peel easier.
Immediately transfer the eggs to an ice bath.
Set a timer for 5 minutes – this is KEY!! The eggs are at their easiest to peel when the shells are cold but the inside egg is still slightly warm — this temp contrast is where peeling magic happens!
Rinse, dry, and then store in an airtight container in the fridge for up to 4-5 days. Or immediately make this cottage cheese egg salad. 🙂

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