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This cottage cheese egg salad is a fresh, flavorful twist on the classic. Creamy blended cottage cheese replaces most of the mayo, while mustard, lemon, and pickle juice add a bright tang. Crunchy pickles, onion, and jalapeño give it texture and just a little kick. It’s perfect for sandwiches, wraps, crackers, or a simple high-protein lunch straight from the bowl.
Egg Salad
Ingredients:
- 8 large eggs
- 2 cups low-fat cottage cheese
- 1½ tablespoons yellow mustard
- 1 tablespoon fresh lemon juice
- 2–3 tablespoons finely diced red onion
- 1–2 tablespoons finely diced fresh jalapeño
- ¼ cup finely diced dill pickles
- 1–2 teaspoons pickle juice
- ½ teaspoon garlic powder
- 2 tablespoons chopped chives or parsley
- Salt + freshly cracked black pepper, to taste
- Optional: pinch smoked paprika
Directions:
- Bring eggs to a boil, turn off heat, cover, and let sit 10–12 minutes. Transfer to an ice bath and peel.
- Prep the cottage cheese (optional step)
- For a smooth, ultra-creamy texture: blend the cottage cheese until smooth before mixing.
- For more texture: leave it as is and mix straight from the container.
- Rough chop eggs – a mix of small and chunky pieces gives the best texture.
- In a large bowl, combine cottage cheese, yellow mustard, lemon juice, pickle juice, garlic powder, salt, and pepper.
- Add chopped eggs, red onion, jalapeño, diced pickles, and herbs.
- Stir gently until combined.
- Refrigerate at least 30 minutes before serving for best flavor.
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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