Ditch the Mayo — This High-Protein Egg Salad is A Gamechanger

I wanted something creamy and satisfying without mayo—and cottage cheese is the secret! Just like cottage cheese alfredo and cottage cheese flatbread, you blend it until smooth, turning it into a protein-packed dressing.

My top tip for egg salad is to use fresh herbs and season it well with salt and pepper. They’re small additions, but make all the difference!

Eggs are always part of my morning routine to meet my protein goals, but I’ve been making this on repeat for quick lunches and snacks, and it always hits the spot. Serve it on toast, tuck it into lettuce cups, or scoop it up with crackers!

Did you know? Eggs are a compact, natural source of vitamins and minerals. One egg contains 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. Bonus, eggs are naturally free of sugars and low carb!

How to Make Cottage Cheese Egg Salad

ingredients for cottage cheese egg salad on a cutting board.
What you need: hard-boiled eggs, salt, pepper, paprika, dijon mustard, cottage cheese, red onion, celery, chives, dill, and lemon juice.

Step-by-Step Instructions

boiling eggs in a pan on the stove.
  1. Hard boil the eggs then transfer to an ice bath to cool.
chopping hard boiled eggs on a wood cutting board.
  1. Peel and chop the hard-boiled eggs into bite-sized pieces.
cottage cheese, lemon juice, salt, and garlic blended in a blender.
  1. Blend cottage cheese, lemon juice, Dijon, paprika, salt, pepper, and garlic until smooth.
cottage cheese egg salad mixed in a bowl.
  1. Combine the eggs with the remaining ingredients and dressing in a bowl.

Serving Suggestions

On toasted sourdough – This is my personal favorite. Pile it high on a slice of crunchy, golden-brown sourdough for the perfect balance of creamy and crisp.

With a sprinkle of everything bagel seasoning – Add a boost of flavor and texture by topping your egg salad with a generous pinch of everything bagel seasoning. It’s especially great on sandwiches or toast!

In lettuce cups – For a light and low-carb option, serve the egg salad in butter lettuce leaves.

With crackers or sliced veggies – Keep it simple and scoop it up with your favorite crackers or crunchy cucumber and bell pepper slices.

As a sandwich – Classic, easy, and perfect for meal prep. Add a slice of tomato or avocado to take it up a notch.

This post is sponsored by The Ohio Poultry Association. For more about Ohio egg farmers, cooking tips, recipes, and nutrition information, go to OhioEggs.com and follow them on FacebookTwitter, and Instagram.  

cottage cheese egg salad sandwich on a cutting board.

More High-Protein Lunch Recipes

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Cottage Cheese Egg Salad

Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
This high-protein cottage cheese egg salad is loaded with fresh herbs, fresh flavor, and creamy texture—all without mayo. Just like classic egg salad, it makes the perfect make-ahead healthy snack or lunch, with a creamy cottage cheese dressing and the perfect crunch from celery and red onion.

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Servings: 4 servings

Ingredients

  • 10 large eggs
  • 1 celery stalk finely diced
  • 3 Tablespoons red onion finely diced
  • 2 Tablespoons fresh dill chopped
  • 2 Tablespoons fresh chives chopped
  • 3/4 cup cottage cheese
  • 1 Tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon paprika
  • 1 teaspoon kosher salt
  • Black pepper to taste
  • 1 clove garlic

Instructions 

  • Place the eggs in a pot and cover with water 1 inch above the eggs. Bring the water to a boil over high heat. Once boiling, turn off the heat and close the lid. Let the eggs cook in the hot water for 12 minutes. Transfer to an ice bath to cool. Once cooled, peel and chop the hard-boiled eggs into chunks or smaller pieces, depending on your desired texture.
    10 large eggs
  • Add the eggs to a large mixing bowl with the celery, red onion, dill, and chives.
    1 celery stalk, 3 Tablespoons red onion, 2 Tablespoons fresh dill, 2 Tablespoons fresh chives
  • Add the cottage cheese, lemon juice, dijon mustard, paprika, salt, and garlic to a blender and blend until smooth. Gently stir the dressing into the egg salad until coated. Taste and add more salt and pepper as desired. Serve right away with crackers, as a sandwich, in a wrap, or on top of salad or in lettuce wraps.
    3/4 cup cottage cheese, 1 Tablespoon lemon juice, 2 teaspoons Dijon mustard, 1/4 teaspoon paprika, 1 teaspoon kosher salt, Black pepper to taste, 1 clove garlic
Last step! If you make this, please leave a review letting us know how it was!

Notes

Cottage Cheese. For the creamiest texture, us full-fat cottage cheese. If you still want a high protein egg salad, but don’t want mayo, use plain greek yogurt
More Herbs. Swap the dill and chives for green onions or parsley.
How to Make Hard Boiled Eggs
Store. Store leftover egg salad in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1serving | Calories: 240kcal | Carbohydrates: 4g | Protein: 20g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 473mg | Sodium: 889mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 854IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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