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Cottage Cheese Egg Salad Meal Prep - Creamy, Protein-Packed, and Ready for the Week

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Large eggs (8–10): Hard-boiled and cooled.
  • Cottage cheese (1 to 1 1/4 cups): Small curd for a creamier texture; 2% or full-fat for best flavor.
  • Mayonnaise (2–3 tablespoons): Optional, for classic richness.
  • Dijon mustard (1–2 teaspoons): Adds tang and depth.
  • Celery (2 ribs), finely diced: For crisp texture.
  • Red onion or scallions (2–3 tablespoons), finely chopped: For bite without overpowering.
  • Fresh dill or chives (2 tablespoons), chopped: Bright, herby flavor.
  • Lemon juice (1–2 teaspoons): Balances the creaminess.
  • Salt and black pepper: Season to taste.
  • Optional add-ins: Pickle relish, capers, paprika, hot sauce, everything bagel seasoning.
  • For serving: Whole-grain bread, wraps, lettuce leaves, cucumber slices, or crackers.

Method
 

  1. Boil the eggs: Place eggs in a pot, cover with cold water by 1 inch, and bring to a gentle boil. Turn off heat, cover, and let sit 10–12 minutes. Transfer to an ice bath for at least 5 minutes, then peel.
  2. Prep the base: In a mixing bowl, add cottage cheese, mayonnaise (if using), Dijon, lemon juice, a pinch of salt, and pepper. Stir until creamy. For a smoother texture, briefly pulse the cottage cheese in a food processor first.
  3. Chop the eggs: Dice peeled eggs to your preferred size. Larger pieces make a chunkier, rustic salad; smaller pieces make it spreadable.
  4. Add crunch and herbs: Fold in celery, onion or scallions, and dill or chives. Mix gently to keep some texture.
  5. Combine and adjust: Add the chopped eggs to the bowl. Stir to coat evenly. Taste and adjust salt, pepper, and lemon. If you like more zip, add more Dijon or a splash of hot sauce.
  6. Optional extras: Stir in 1 tablespoon pickle relish for tang, a teaspoon capers for brininess, or a pinch of paprika for warmth.
  7. Portion for meal prep: Divide into 4–5 airtight containers. If you’re making sandwiches, keep bread separate to prevent sogginess.
  8. Serve: Spoon onto toasted bread, wrap it up with greens, or serve over a bed of lettuce with cucumber and tomato. Top with extra dill and black pepper for a fresh finish.