The secret to your creamiest egg salad yet might already be in your fridge: cottage cheese. I swap it in for the usual mayo and it blends right into the eggs, giving the classic dish an added boost of protein. It’s a simple upgrade that makes an already satisfying dish even better.
Why cottage cheese works so well in egg salad
For my cottage cheese egg salad, I replace all of the mayonnaise with cottage cheese. The key is choosing the right cottage cheese. I use Friendship Whipped 1% Lowfat Cottage Cheese, which has a smooth texture and less moisture than many unwhipped varieties. That matters because cottage cheese can vary quite a bit by brand: Some are chunky and thick, while others contain considerably more liquid. Too much moisture can leave you with a watery egg salad, and no one wants that.
The 1% lowfat version works particularly well here because the egg yolks already bring plenty of richness, so you don't necessarily need a full-fat cottage cheese for a creamy result. That said, if you can't find the whipped variety, use a cottage cheese you already know and like. Just keep in mind that the brand and style you choose can affect how loose, salty, or tangy your finished egg salad is.
Cottage cheese is generally less less salty and thicker than mayo, so you can adjust the seasonings to suit your taste and preferred consistency. I keep mine simple with salt, pepper, and fresh chives. If you want more acidity and a looser consistency, add a squeeze of lemon juice, a splash of white wine vinegar, or even a little pickle juice.
And, yes, there’s a protein perk
Six hard-boiled eggs already bring plenty of protein to the party, and swapping the usual mayo for 1/2 cup of cottage cheese adds another 16 grams to the 4 servings. Altogether, this egg salad has about 13 grams of protein per serving, with 4 of those grams coming from the cottage cheese alone. It’s a nice nutritional bonus, but the creamy texture and savory flavor are reason enough to make the swap.
“Egg salad is already a protein-rich choice thanks to the eggs, but swapping mayo for cottage cheese takes the protein content up another notch and adds a meaningful source of calcium,” says Stefani Sassos, M.S., R.D.N., NASM-CPT, Good Housekeeping’s Nutrition and Fitness Director.
“It’s a smart way to boost the nutritional value of something you’re already eating, too. And if you’re not a fan of cottage cheese on its own, blending it into egg salad is an easy way to incorporate it.”
How to make egg salad with cottage cheese
In a bowl, combine 6 hard-boiled eggs (chopped) with 1/2 cup 1% lowfat whipped cottage cheese, 1 tablespoon chives (thinly sliced), 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper.
Serve on toast, with crackers, fresh veggies, or tucked into a sandwich.
Makes 4 servings
More ways to make your egg salad better
Once you've got the basic cottage cheese egg salad down, it's easy to make it your own.
For more crunch: Stir in chopped celery, shallots, scallions, or pickles.
Add herbs: Try chopped parsley, tarragon, or dill for a bright, fresh flavor.
A little acid can also go a long way: A squeeze of lemon juice or splash of white wine vinegar adds brightness, while pickle juice brings acidity and a punchy, savory flavor. Just add a little at a time and taste as you go, especially since both cottage cheese and pickles can already bring plenty of salt.
Whether you keep it simple or load it up with crunchy, tangy add-ins, cottage cheese is an easy swap that might just earn a permanent spot in your egg salad.
