This Cottage Cheese Egg Salad replaces mayonnaise with cottage cheese. It results in a healthier, protein-packed alternative to the classic egg salad, without losing any of its creamy texture or delicious flavour. Perfect in sandwiches or lettuce cups, on bagels or crackers, or simply eaten straight from the bowl.
A tub of cottage cheese is a fantastic fridge staple, perfect for snacking on or using in both sweet and savoury dishes.
In this recipe, it's a protein-rich alternative to mayonnaise. It also works great in a creamy dip, like this peanut butter cottage cheese, as a protein addition to smoothies - try our cottage cheese and berry smoothie - and also works as a delicious alternative to a white sauce in this red lentil lasagne.
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Reasons to Love this Recipe
- Extra protein – The addition of cottage cheese boosts the protein content.
- Healthier option – Swaps mayo for a lighter alternative.
- Creamy texture – The same creamy consistency as traditional egg salad.
- Quick and easy: Once you have boiled your eggs, this salad comes together in minutes.
Ingredients Information (and Alternative Suggestions)
- Eggs: Large eggs, both the egg whites and yolks are used.
- Cottage Cheese: I use, and recommend, full-fat cottage cheese but you can replace it with low-fat cottage cheese.
- Dijon Mustard: Adds depth of flavour.
- Parsley: Makes the salad fresh and flavourful. I do not recommend skipping but you can replace it with other fresh herbs such as fresh dill or cilantro (coriander) for a different flavour profile.
- Fresh chives: Adds a mild onion flavour without overpowering the dish. If you prefer you can replace it with green onion or finely chopped red onion.
- Lemon Juice: Brightens the salad, freshly squeezed is best.
- Salt and Black Pepper: Season to taste.
See recipe card for quantities.
Step by Step Instructions (with Images)
- Step 1: Boil and peel eggs
- Step 2: Chop the hard boiled eggs into small pieces
- Step 3: In a large bowl, add the chopped eggs, cottage cheese, mustard, chives, parsley, lemon juice.
- Step 4: Gently stir until mixed well. Taste and season with salt and pepper.
Top tips
- If you, or your child, do not like the texture of cottage cheese, simply blend it in a food processor along with the lemon juice and mustard until smooth and creamy.
- Although not necessary, I highly recommend buying an egg cooker. They are inexpensive, easy to use and cook eggs perfectly with a switch of a button. I use mine almost every day.
- Add some crunch to the salad with some finely chopped bell pepper (capsicum) and / or celery stalks.
Serving Suggestions
- Sandwiches and Wraps: Use this egg salad as a filling for sandwiches, wraps, or bagels. It pairs perfectly with lettuce, tomato and cucumber for a tasty yet easy lunch.
- Toast Topping: Spread on toast for a protein-rich breakfast to keep you satisfied all morning.
- Salad Bowls: Add a scoop to a bed of mixed greens along with chopped cucumbers, bell peppers and tomatoes for a refreshing, protein-packed salad.
- Snack Plates: Create a snack platter and serve the egg salad with crackers and crunchy veggies.
- Lettuce Cups: Spoon some egg salad into lettuce cups.
Storage
- Store any leftovers in an airtight container and refrigerate for up to three days. Stir well before serving.
- Freezing not recommended.
Recipe FAQs
Yes, this recipe can be served to babies 6 months and older if they are developmentally ready. However, a few adaptations and considerations are important:
Sodium Content: Cottage cheese can be high in sodium, so opt for a low-sodium version and serve in moderation. Do not add salt.
Allergens: This dish contains dairy and eggs, both common allergens. Be sure to introduce these ingredients separately and safely before offering this recipe to your baby.
Size: Chop the eggs into small, baby-safe pieces to ensure safe consumption.
For informational purposes only—each baby develops at their own pace. Make informed decisions for your child and consult a professional for personalised advice.
Read more about eggs for babies
To make perfect hard-boiled eggs, start by placing the eggs in a pan and covering them with cold water, ensuring the water is an inch or two above the eggs.
Bring the water to a rolling boil, then turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes. Reduce the time slightly for smaller eggs, and increase for extra-large eggs.
Transfer the eggs into an ice bath or run under very cold water for a few minutes before peeling. This method ensures your eggs are cooked just right!
More Egg Recipes...
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Cottage Cheese Egg Salad
Ingredients
- 6 large eggs hard boiled
- ½ cup (130g) cottage cheese
- 2 teaspoon dijon mustard
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh chives chopped
Instructions
- Peel the hard boiled eggs and roughly dice. The egg white and yolk will seperate a bit but this isn't an issue
- Add the chopped eggs to a medium sized mixing bowl along with all the other ingredients. Mix until combined.
- Taste for seasoning and adjust accordingly.
Video
Recipe Notes
Bring the water to a rolling boil, then turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
Quickly transfer the eggs into an ice bath or run under very cold water for a few minutes before peeling. This method results in perfectly cooked eggs and helps prevent that unwanted green ring around the yolk. Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.
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