10 Delicious Varieties of Creamy Cottage Cheese Egg Salads

Egg salad lovers, get ready to elevate your salads to new heights! This guide showcases 10 delicious varieties of Creamy Cottage Cheese Egg Salads, blending smooth cottage cheese with classic egg salad ingredients for tasty twists you’ll love. From tangy yogurts to crunchy veggies, there’s something here to tickle everyone’s taste buds while keeping it light and satisfying!

Creamy Avocado Cottage Cheese Egg Salad Delight

This dish is a simple but refreshing twist on the traditional egg salad. Think about it: the creaminess of ripe avocado mixed with the subtle saltiness of cottage cheese, combined with boiled eggs that add protein, texture, and flavor. This salad is so creamy, yet light—it’s like a perfect day in a bowl. Whether you’re whipping it up for a light lunch or need a quick snack, this egg salad is rich in nutrients and under 250 calories per serving, so you can feel great about enjoying it!

Ingredients:

• 2 large eggs, boiled and chopped
• ½ ripe avocado, cubed
• ¼ cup low-fat cottage cheese
• 1 tablespoon Greek yogurt (optional for extra creaminess)
• 1 teaspoon Dijon mustard (adds a slight tangy note)
• A pinch of salt and black pepper, to taste
• Fresh herbs, such as chives or parsley, chopped for garnish

Instructions:

1. Prepare Your Eggs
   Start by boiling your eggs—about 10 minutes should get them perfectly firm but not overcooked. Once they’re cooled and peeled, chop them into bite-sized pieces.
2. Mix in the Creamy Goodness
   In a bowl, add the low-fat cottage cheese and Greek yogurt. If you’re using the Greek yogurt, it adds a creamy boost that makes the whole salad even smoother. Gently mix in the Dijon mustard for a zesty kick.
3. Add the Avocado
   Cube your ripe avocado and gently fold it into the mixture. Be careful not to mash it too much—you want those delicious, creamy chunks in every bite.
4. Combine and Season
   Toss in the chopped eggs, mixing carefully so everything gets coated without breaking up the avocado too much. Season with salt and black pepper to your taste.
5. Finishing Touches
   Sprinkle some fresh herbs on top, like chives or parsley. They not only add color but bring a bright, fresh note that lifts all the other flavors.

Why You’ll Love It:

• The avocado adds healthy fats, making this a satiating dish while still keeping it light.
• Cottage cheese gives it a boost of protein without adding many calories.
• The herbs add that hint of freshness that makes each bite pop.

Enjoy your creamy avocado cottage cheese egg salad as it is, spread on a piece of whole-grain toast, or even wrapped up in a crisp lettuce leaf. Each bite is an adventure in texture and taste—soft, creamy, and absolutely delightful!

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Greek-Style Cottage Cheese Egg Salad with Feta and Olives

Picture this: a bowl filled with vibrant colors and Greek-inspired goodness, perfect for those days when you want something tasty, light, and satisfying. This egg salad brings together the creaminess of cottage cheese, the salty richness of feta, and the briny punch of olives. It’s protein-packed and feels indulgent while staying under 250 calories per serving—perfect for a quick lunch or snack.

Ingredients Breakdown:

• Boiled Eggs:
  • 2 large eggs
  • Rich in protein, they add a satisfying bite to the salad and make it filling.
• Low-Fat Cottage Cheese:
  • 1/3 cup
  • Creamy but light, this provides a rich texture while keeping it healthy.
• Feta Cheese:
  • 2 tablespoons, crumbled
  • The salty, tangy flavor of feta gives the salad a real Greek twist, elevating the taste to something a little more special.
• Kalamata Olives:
  • 6 olives, halved
  • These add a briny flavor that complements the creaminess and gives it that authentic Mediterranean feel.
• Cherry Tomatoes:
  • 5 cherry tomatoes, halved
  • These little juicy bursts bring a touch of sweetness and freshness to balance out the richer flavors.
• Red Onion:
  • 2 tablespoons, finely chopped
  • Adds a bit of crunch and a slightly sharp note, making each bite interesting.
• Fresh Dill:
  • 1 tablespoon, chopped
  • It adds that light herby flavor that makes everything taste a little more vibrant.
• Olive Oil:
  • 1 teaspoon
  • A small drizzle ties all the flavors together without adding too many calories.
• Lemon Juice:
  • 1 teaspoon
  • A splash of acidity to brighten up the whole dish.
• Salt & Black Pepper:
  • To taste
  • Brings out all the natural flavors of the ingredients.

Putting It All Together:

Start by boiling the eggs until they’re just right—firm but creamy in the center. Once cooled, peel and roughly chop them. Then, mix them up with the cottage cheese, feta, olives, cherry tomatoes, and onion in a bowl. Add in the dill, drizzle with olive oil, and finish with a squeeze of lemon juice. Don’t forget to season with a little salt and pepper—it makes all the difference.

Serving Tip:

Chill it for a bit before serving to let all those flavors mingle. Enjoy it on its own, or scoop it up with some cucumber slices for a fresh, crunchy pairing. It’s all the goodness of the Mediterranean in one simple bowl—delicious, nutritious, and just what you need to brighten up your day.

Smoked Salmon and Cottage Cheese Egg Salad

Imagine a mix of smoky, creamy, and fresh flavors coming together in the perfect bite. This smoked salmon and cottage cheese egg salad is like comfort food with a twist—a little rustic and yet light enough to keep things easy on your waistline. Whether you’re enjoying it as a solo lunch or impressing friends over brunch, it hits the spot just right.

Ingredients:

• 2 hard-boiled eggs, chopped
• 2 oz smoked salmon, sliced
• 1/4 cup low-fat cottage cheese
• 1 tbsp chopped fresh chives
• 1/2 tbsp lemon juice (plus extra wedges for serving)
• 1/4 tsp Dijon mustard
• Salt and pepper to taste
• A handful of fresh mixed greens
• Lemon wedges, for garnish
• Fresh parsley sprigs, for garnish

Putting It All Together:

• First, chop up those hard-boiled eggs. Keep the pieces a little chunky—it gives a more rustic, satisfying texture.
• In a bowl, mix the eggs with the low-fat cottage cheese. Add in the Dijon mustard for that slight tang, plus the chopped chives and lemon juice for brightness.
• Season the mixture with a pinch of salt and a crack of fresh black pepper. Stir everything together until it’s well combined, but don’t overmix—you want those pieces to stay distinct.

Now comes the good part: take a wooden board or plate, and layer on a bed of fresh greens. This adds a crisp element that works beautifully against the creamy egg mixture.

• Spoon the egg salad onto the greens, forming a nice mound in the center.
• Drape the slices of smoked salmon over the egg salad, letting them fall naturally to give that casual, rustic look.

Garnish it with a couple of lemon wedges and fresh parsley sprigs for a touch of color and that little citrus zing you can squeeze right before eating. Trust me, the lemon takes it to another level.

This dish has everything: creamy cottage cheese, smoky salmon, and fresh greens—it’s satisfying without being heavy, and all under 250 calories per serving. Give it a go, and savor the combo of flavors with every bite.

Herbed Cottage Cheese Egg Salad with Dill

Here’s how you can make this delicious Herbed Cottage Cheese Egg Salad with Dill—it’s simple, tasty, and easy to prepare. Plus, it’s under 250 calories per serving, so you can enjoy it guilt-free. Let me walk you through it like you’re right here in the kitchen with me.

Ingredients
This is all you need for this refreshing and protein-packed egg salad. It’s a short list, but everything here brings a lot of flavor to the table:

• 2 large eggs, hard-boiled and chopped
• 1/2 cup cottage cheese (low-fat works great)
• 1 tablespoon fresh dill, finely chopped (plus a few extra sprigs for garnish)
• 1 teaspoon Dijon mustard
• 1 tablespoon red onion, finely diced (optional, for a bit of a kick)
• Salt and pepper, to taste

Step-by-Step Magic
This salad comes together in a snap—let’s make it!

• Start by hard-boiling your eggs. Once they’re cooled, peel and chop them into bite-sized pieces.
• In a bowl, combine the cottage cheese, Dijon mustard, and freshly chopped dill. It’s like you’re giving the cottage cheese a nice herby dressing.
• Add in the chopped hard-boiled eggs, gently folding them in so everything gets coated without mashing the eggs.
• If you want an extra bit of crunch and zing, throw in those red onions. Totally optional, but it gives it a lovely pop.
• Season with a pinch of salt and freshly ground black pepper. Adjust to your taste—you know best.

Finishing Touches
Spoon the egg salad into a bowl, and for that picture-perfect finish, sprinkle a few extra sprigs of dill on top. The dill makes it look so fresh, and it’s always a crowd-pleaser.

Why It’s So Good
This egg salad is creamy and herby, and the dill gives it that fresh, almost garden-like flavor that’s simply delightful. It’s protein-packed but still light, and every spoonful has that lovely balance of creamy cottage cheese and the richness of egg yolk. Whether it’s on its own, spread on a slice of wholegrain toast, or wrapped up in crisp lettuce leaves, it’s perfect for when you want something tasty without going overboard on calories.

Give it a try, and you’ll see—it’s the perfect light yet satisfying meal to share or savor on your own!

Creamy Cottage Cheese Egg Salad with Chives and Bacon

Oh, this one’s so good, you’ll definitely want to make it again and again. Imagine the creamy goodness of cottage cheese paired with the hearty comfort of eggs and the delightful crunch of crispy bacon—all brought together with a bright sprinkle of fresh chives. Trust me, it’s a game-changer for a classic egg salad, and it’s surprisingly light at under 250 calories per serving. Let’s make it!

Ingredients You’ll Need:

• 2 hard-boiled eggs (chopped)
• ½ cup low-fat cottage cheese
• 2 slices turkey bacon (cooked until crispy and chopped)
• 1 tablespoon fresh chives (finely chopped)
• Salt and pepper, to taste

Why You’ll Love It:

• Creamy and Rich: The cottage cheese adds this really lovely creaminess without making it too heavy, and it’s high in protein, which makes it super satisfying.
• Crunch Factor: The turkey bacon, crispy and salty, gives each bite a bit of texture—so it’s not just soft and creamy.
• Fresh Kick: The chives on top give a nice, fresh contrast that’s herby and bright. Plus, it looks so pretty.

How to Put It Together:

1. Start by chopping up your hard-boiled eggs. You want bite-sized pieces so every spoonful has a good amount of egg.
2. Cook your turkey bacon until crispy, then crumble it or chop it into small bits.
3. Grab a bowl and mix together the cottage cheese and chopped eggs. Add a little salt and pepper, tasting as you go to get it just right.
4. Stir in most of your crispy bacon bits (save a few for topping).
5. Sprinkle those lovely chives on top, along with the remaining bacon bits, for a little extra wow factor.

A Few Tips:

• Add Some Greens: You can even put this egg salad on a bed of fresh spinach or arugula for an extra veggie boost.
• Low-Calorie Secret: The cottage cheese keeps it creamy without the need for mayonnaise, which makes it light yet filling.

And there you have it—something simple, healthy, and so darn good that it feels like a little treat. Perfect for lunch, or even as a protein-packed snack!

Spicy Sriracha Cottage Cheese Egg Salad

Imagine a creamy, protein-packed egg salad with a spicy kick that makes your taste buds dance. That’s what this Spicy Sriracha Cottage Cheese Egg Salad is all about—simple ingredients coming together for a flavorful, low-calorie delight that’s perfect for lunch or a light dinner. Let’s make this feel-good dish that keeps things under 250 calories per serving.

Ingredients:

• 2 large eggs, boiled
• 1/2 cup low-fat cottage cheese
• 1 tablespoon Sriracha sauce (or more if you like it extra spicy!)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped green onions
• 1/2 cup shredded lettuce

Instructions:

Start by boiling your eggs until they’re perfectly firm—about 10 minutes will do the trick. While they’re cooling, grab that low-fat cottage cheese. It’s the star here, keeping things creamy without being heavy. Once the eggs are ready, peel and chop them up.

Now, in a mixing bowl, combine the chopped eggs with cottage cheese. This is where it starts to get delicious—sprinkle in the salt and pepper, and then mix in the Sriracha. That vibrant red spice not only brings the heat but makes everything taste more exciting. Give it a taste and adjust if you need more spice or salt.

Mixing It Up:

Add those chopped green onions next. They bring a fresh crunch that’s just so perfect against the creaminess of the eggs and cottage cheese. Stir everything together until it’s evenly mixed.

Serve It:

To serve, spoon your spicy egg salad onto a bed of shredded lettuce. It’s light, it’s tasty, and that bit of crunch makes all the difference. Each bite has a mix of creamy cottage cheese, soft eggs, a hit of spice from the Sriracha, and the freshness from the onions and lettuce. Delicious, healthy, and satisfying—all in one bowl.

Cottage Cheese Egg Salad with Cucumber and Red Onion

If you’re looking for something refreshing, light, and super easy, this Cottage Cheese Egg Salad will hit the spot. It’s a twist on the usual egg salad with that creamy cottage cheese goodness mixed in. Think of this as your new go-to comfort food, but without the guilt—under 250 calories a serving, and ready in minutes!

• Cottage Cheese Egg Salad Ingredients:
  • 1 cup cottage cheese (low-fat or full fat, your choice, but the low-fat keeps it light)
  • 2 hard-boiled eggs, chopped
  • ½ cup cucumber, diced (something about that crunch—trust me, you won’t want to skip it)
  • ¼ cup red onion, finely diced (it adds that little bite, balancing all the creaminess)
  • Salt and black pepper, to taste (season it up just right)
  • 1 tablespoon fresh dill or parsley, chopped (your herbs of choice—dill is classic here, but parsley works just as well)

The combo of cottage cheese and eggs gives this a rich, creamy texture, while the cucumber keeps it bright and crisp. Honestly, it’s the kind of dish that surprises you with how flavorful something so simple can be.

How to Make It:

• Mix the cottage cheese and chopped eggs in a bowl.
• Toss in the cucumber and red onion, then give it a good stir.
• Season with salt, black pepper, and fresh herbs.
• Garnish with a little extra dill or parsley on top if you want to make it look fancy.

Why You’ll Love It
The creamy curds of the cottage cheese hold everything together, making every bite feel indulgent even though it’s super light. Plus, there’s that wonderful crunch from the cucumber and the slight kick from the red onion—each bite has a little bit of everything. It’s perfect as a lunch on its own or even spread on a slice of whole-grain toast.

Creamy Cottage Cheese Egg Salad with Curry Powder

Let me tell you about this salad—it’s one of those dishes that you can’t get enough of, yet it keeps things light. Picture this: creamy cottage cheese and hard-boiled eggs coming together with just a hint of curry that elevates everything. Plus, fresh cilantro adds a bit of zest. It’s under 250 calories per serving, but trust me, it feels so much more indulgent.

• Ingredients:
  • 2 large hard-boiled eggs, chopped
  • 1/2 cup low-fat cottage cheese
  • 1/4 teaspoon curry powder (adjust to your taste)
  • Salt and pepper, to taste
  • Fresh cilantro, roughly chopped for garnish

This egg salad starts with two simple hard-boiled eggs. Chop them up so you get a nice mix of bite-sized pieces—don’t be too fussy, rustic is good here. Then you mix in the creamy cottage cheese—use the low-fat kind if you’re watching calories. Cottage cheese gives it this wonderful creamy texture without the guilt of mayo.

Next, let’s talk about the curry powder. Just a quarter teaspoon brings this warm, aromatic magic. It adds a depth of flavor that takes the eggs and cottage cheese from good to great. You can always tweak the curry to make it milder or bolder—it’s up to you.

Season with salt and pepper. A pinch of each should do it, but feel free to taste and adjust. And then, the finishing touch: cilantro. Sprinkle it on top for that pop of green and a burst of freshness. It’s like adding a little something extra that brings everything together.

Serve it up however you like—on a piece of toast, wrapped in a lettuce leaf, or just as is. It’s creamy, a little spicy, and has this refreshing kick that’ll keep you coming back for more.

Cottage Cheese Egg Salad with Sun-Dried Tomatoes and Basil

Imagine a creamy cottage cheese base paired with hearty eggs, sun-dried tomatoes that bring a sweet tang, and fresh basil for that perfect burst of green flavor. It’s the kind of dish that’s both comforting and exciting—a mix of creamy, savory, and a bit of Mediterranean magic. And you know what? It’s under 250 calories a serving, so it makes the perfect light but filling lunch.

Ingredients:

• 1 cup low-fat cottage cheese (about 200g) – this is where all that creamy goodness comes in.
• 2 hard-boiled eggs – chopped, bringing in the heartiness without too many calories.
• 3 tablespoons sun-dried tomatoes, finely chopped – for that intense, sweet-tangy punch.
• A handful of fresh basil leaves, chopped – these add that incredible fresh note, tying everything together.
• Salt and pepper, to taste – because flavor is everything.
• Optional: a pinch of garlic powder or a squeeze of lemon juice – just to give it an extra zing if you’re feeling adventurous.

How to put it together: Honestly, it’s as simple as tossing everything into a bowl. You start by mixing the cottage cheese with the chopped eggs, then add in those sun-dried tomatoes and basil. Stir it all up, season with a bit of salt and pepper, and that’s it—you’re good to go.

Serving suggestion: I like serving it with a couple of slices of crispy whole-grain bread or even on top of some cucumber slices if you’re aiming to keep it even lighter. The bread’s crunch with the creamy salad? Perfection.

Lemon Zest Cottage Cheese Egg Salad with Capers

Lemon Zest Cottage Cheese Egg Salad with Capers

Picture this: a creamy egg salad bursting with fresh flavors that just screams summer. The tangy lemon zest and salty capers bring the cottage cheese and eggs together in such a light and delightful way. It’s refreshing, protein-packed, and ready in minutes. Perfect for when you want something tasty but don’t want to spend forever making it. Here’s how you do it:

Ingredients:

• 2 large eggs, hard-boiled and chopped
• 1/2 cup low-fat cottage cheese
• Zest of 1 lemon (plus a squeeze of the juice)
• 1 tablespoon capers, drained
• 1 tablespoon fresh parsley, finely chopped (optional)
• Salt and pepper to taste

Let’s Make It:

• Start by boiling the eggs until they’re nice and firm, about 9-10 minutes. Once they’re cool enough to handle, peel and chop them up.
• In a bowl, mix the cottage cheese with the lemon zest. You want that brightness in every bite!
• Add the chopped eggs, a squeeze of lemon juice, capers, and the parsley (if you’re feeling fancy).
• Season it with a little salt and pepper to taste. Be careful with the salt though—the capers add a salty punch on their own!
• Give everything a good stir until well combined.

Serving Suggestions:

• Spoon it over a bed of fresh greens for a low-calorie lunch.
• Spread it on whole-grain toast or crackers for a more filling snack.
• Or just enjoy it straight from the bowl—no shame in that!

This simple, zesty salad is perfect when you’re looking for a low-calorie (under 250!) yet satisfying dish. It’s creamy, lemony, and that little pop from the capers? Oh, so good. Trust me, you’ll love it!