Save
This light, protein-rich twist ditches the heavy mayo without skimping on delicious flavor. Creamy cottage cheese brings big tang and keeps things lean, so you can enjoy a filling and wholesome bite whenever hunger strikes.
When I swapped out mayo for cottage cheese, I honestly wasn’t sure it’d taste right. But it turned out extra creamy and tangy—everyone in my house now asks for this version instead.
Tasty Ingredients
- Creamy cottage cheese—whole milk kind gives it a richer feel
- Very fresh eggs—they peel easier when new
- Sliced green onions give you mellow onion vibes without taking over
How to Whip It Up
- The Perfect Mix
- Start by smoothing out yolks with cottage cheese
- Add egg whites gently after so it stays chunky
- Don’t toss all the salt in—season slowly and taste
- Layer Building
- Mash cottage cheese and yolks together right away
- Add whites next so they keep some bite
- Season slowly so you hit the flavor you like
- Egg Prep
- Chill eggs in an ice bath right when they’re done
- Cook eggs for about seven minutes to get the yolks just right
- Start by putting eggs in cold water for even cooking
Save
My nutritionist housemate swears by cottage cheese for bumping up protein and skipping extra calories—honestly, it's a game changer for easy prepping ahead.
Creative Ways to Serve
Layer it up on seedy toast with peppery microgreens and thinly sliced radish. So tasty and fresh.
Keeping It Fresh
If you wanna plan ahead, stow your ingredients separately. Mix them right before eating to keep it all crisp.
Genius Chef Hacks
Try shredding the eggs instead of cutting for silkier bites
A little dry mustard brings out deeper flavor without making things runny
Just a splash of pickle juice pumps up the zing and brightness
Save
This high-protein spin on classic egg salad shows you can eat smart and still love it. Creamy cottage cheese and spot-on eggs make something flexible enough for any time of day.
Recipe FAQs
- → How do I boil eggs perfectly?
- Once water boils, turn off the heat and cover the eggs for 7-8 minutes. They'll be perfectly cooked.
- → Can I prepare it ahead of time?
- Absolutely! Eggs can be boiled up to 3 days in advance, and the salad stays good for 2 days refrigerated.
- → Why is it watery sometimes?
- Runny cottage cheese can cause this. Mash it to thicken, and give the salad a stir if any liquid appears.
- → Are there alternatives to mayo?
- Sure, you can skip it. The salad will be less creamy, but adding extra cottage cheese helps.
- → Is this dish spicy?
- It's mildly spicy due to red pepper flakes. Use less or leave them out if you'd like it milder.