Egg salad with cottage cheese and chives
Looking for a healthier take on classic egg salad? This egg salad with cottage cheese is creamy, flavorful, and packed with protein. The combination of soft egg whites, rich yolks, and creamy cottage cheese creates the perfect balance of texture and taste. The mild mustard adds a subtle tang, while fresh chives bring a delicious herby touch.
Whether you enjoy it on crackers, toast, or as a side dish, this high-protein egg salad is perfect for meal prep, lunch, or a quick snack. Plus, it’s light and lower in fat than traditional mayo-based egg salads.
A little reminder: Since my English is not yet perfect, I am working with deepl so that I can translate my recipes even better for you.
đŸ‡©đŸ‡ª Du findest die deutsche Versions meines Rezeptes hier auf meinem Foodblog: Fettarmer Eiersalat aus HĂ¼ttenkäse ohne Mayonnaise
Ingredients | 3 Servings | 12 Min
4 medium eggs, hard-boiled
2 tbsp still water
200 g (about 7 oz) cottage cheese
1 tsp mild mustard
½ bunch chives, finely chopped
½ tsp salt
Black pepper, to taste
How to make the egg salad:
Prepare the Eggs:
Peel the hard-boiled eggs. Carefully remove the yolks with a small spoon.Chop & Mash:
Finely dice the egg whites. Mash the yolks separately with a fork until smooth.Mix the Base:
In a bowl, combine cottage cheese, mashed yolks, water, mustard, and salt. Stir well until creamy.Combine & Season:
Gently fold in the chopped egg whites and chives. Season with additional salt and pepper to taste.Chill & Serve:
For the best flavor, refrigerate until ready to serve. Enjoy on crackers, toast, or as a protein-packed side dish.
Storage: This cottage cheese egg salad stays fresh in the fridge for up to 3 days.
Meal Prep Friendly: You can make it a day in advance—the flavors get even better over time.
Tips for the Best Egg Salad:
✅ Use Fresh Eggs: Fresh eggs will be easier to peel after boiling. If possible, use eggs that are a few days old for even better results.
✅ Mash for Creaminess: If you prefer a smoother texture, mash the egg whites slightly before mixing them with the cottage cheese.
✅ Let It Chill: Allow the egg salad to rest in the fridge for at least 30 minutes before serving to enhance the flavors.
✅ Customize It: Add diced cucumbers, radishes, or avocado for extra crunch and freshness. If you like it tangy, a splash of lemon juice or apple cider vinegar works wonders.
When & How to Serve This Egg Salad:
For breakfast or brunch: Spread it on toast, bagels, or whole-grain bread for a satisfying and protein-rich start to the day.
As a light lunch: Serve it with crackers, a fresh green salad, or in a lettuce wrap for a low-carb option.
Side dish for dinner: Pairs well with grilled meats, roasted veggies, or a hearty soup for a balanced meal.
Stuff it into wraps or sandwiches: Use whole wheat tortillas, pita bread, or a croissant to turn it into a filling sandwich.
Perfect for meal prep and picnics: Since it's mayo-free, this egg salad holds up well for meal prepping or taking on-the-go for a picnic or office lunch.
Take a look at my German YouTube channel. You'll find the recipe video for this recipe on my channel.
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