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Egg salad in a bowl with a spoon.

Cottage Cheese Egg Salad

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 serves 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: American


Healthy egg salad with cottage cheese is a delicious veggie filled version of the classic dish. It’s easy to make, great served as a salad, on bread or lettuce wraps.


  • 8 hard boiled eggs, roughly chopped
  • 1/4 red onion, diced
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 3/4 cup cottage cheese
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped chives
  • 2 tablespoons chopped parsley
  • Salt + pepper, to taste


  1. Roughly chop the hard boiled eggs and cut the vegges into a small dice.
  2. In a medium sized bowl, combine the chopped eggs, veggies cottage cheese, mustard, chives, parsley, salt and pepper. Gently stir until everything is thoroughly incorporated.
  3. Taste for seasonings and adjust accordingly. 
  4. Cover and refrigerate until ready to use.


  • Store: Refrigerate leftovers in a sealed container for 3-4 days.

Keywords: egg salad, cottage cheese, salad