Best Keto Cottage Cheese Egg Salad

The Coziest Keto Cottage Cheese Egg Salad (That Feels Like a Hug)

There’s something so comforting about egg salad, isn’t there? It reminds me of lazy Sunday afternoons at my grandmother’s house, where she’d serve it on crusty bread with a side of sweet pickles. But these days, I’m all about keeping things light, fresh, and keto-friendly—without sacrificing that nostalgic creaminess. That’s how this cottage cheese egg salad was born! It’s rich, velvety, and packed with protein, making it the perfect quick lunch or snack when you need something satisfying but wholesome. Plus, it comes together in minutes—because who has time to fuss when hunger strikes?

Ingredients You’ll Need

• 6 large eggs – The star of the show! I like using pasture-raised eggs for that extra golden yolk richness.
• 1/2 cup full-fat cottage cheese – This adds creaminess without heaviness, and the slight tang balances the eggs beautifully.
• 2 tbsp mayonnaise – Just enough to bring everything together. Use avocado oil mayo if you want an extra keto boost.
• 1 tsp Dijon mustard – A little zing goes a long way here.
• 1/4 cup finely diced celery – For that essential crunch! Don’t skip it—it makes all the difference.
• 1 tbsp fresh chives or dill – Herbs brighten everything up. I’m partial to chives, but dill is lovely too.
• Salt & freshly cracked black pepper – Season to your heart’s content.
• Pinch of smoked paprika (optional) – If you want a whisper of warmth, this is my secret touch.

Let’s Make It Together

First, let’s tackle the eggs. Place them in a saucepan and cover with cold water—just about an inch above the eggs. Bring to a gentle boil, then immediately cover and remove from heat. Let them sit for 10 minutes (set a timer—this is key for perfect, tender yolks!). Afterward, transfer them to an ice bath to stop the cooking. This step makes peeling a breeze!

While the eggs cool, grab a medium bowl and stir together the cottage cheese, mayo, and Dijon. I like to give it a good whisk to smooth out any large cottage cheese curds—unless you prefer a chunkier texture, in which case, embrace the rustic charm!

Once your eggs are peeled, chop them roughly (I like some bigger pieces for texture) and gently fold them into the cottage cheese mixture. Add the celery, herbs, and a generous pinch of salt and pepper. Taste as you go—this is your salad, after all! If you’re feeling fancy, that smoked paprika sprinkle adds a lovely depth.

Now, the hardest part: letting it chill for at least 15 minutes before diving in. Trust me, the flavors meld together so beautifully when given a little time to get acquainted. But if you simply can’t wait? I won’t judge—just grab a fork and enjoy it straight from the bowl.

Pro Tips, Variations, and Substitutions

This keto cottage cheese egg salad is wonderfully adaptable to your tastes and what you have on hand. Here are some ways to make it your own:

• Extra Creamy: For an even richer texture, blend half the cottage cheese before mixing it in.
• Herb Lover’s Dream: Stir in fresh dill, chives, or parsley for a bright, garden-fresh flavor.
• Bacon Boost: Crumble crispy bacon on top or mix it right in for a smoky crunch.
• Dairy-Free Option: Swap the cottage cheese for mashed avocado (just note it’ll change the carb count slightly).
• Spice It Up: A dash of paprika, cayenne, or curry powder adds warmth and depth.

What to Serve With Your Egg Salad

This versatile salad plays well with so many keto-friendly companions:

• Butter lettuce cups for a refreshing, crunchy vessel
• Crispy cucumber rounds or bell pepper slices
• Flaky almond flour crackers
• As a protein-packed topping for your favorite keto bread, toasted
• Alongside a simple green salad for a light, satisfying lunch

Storage and Reheating Tips

This egg salad stays fresh in an airtight container in the refrigerator for 3-4 days. For best texture, give it a gentle stir before serving if it’s been sitting. While you can technically freeze it, we don’t recommend it as the cottage cheese may become watery upon thawing.

If you’d like to enjoy it slightly warmed (perfect for chilly days), microwave individual portions for 15-20 seconds, just until it takes the chill off without cooking the eggs further.

Frequently Asked Questions

Can I use regular mayo instead of avocado oil mayo?

Absolutely! Any mayo you prefer works here. We like avocado oil mayo for its healthy fats, but traditional mayo will give you the same creamy texture.

How can I make this recipe lower in fat?

Opt for low-fat cottage cheese and reduce the mayo by half, substituting with a tablespoon of Greek yogurt for creaminess without all the fat.

Is this egg salad meal-prep friendly?

Yes! It’s perfect for making ahead. Just store it in individual portions for easy grab-and-go lunches throughout the week.

Can I add vegetables to this salad?

Definitely! Finely diced celery, green onions, or even shredded zucchini add wonderful crunch and nutrients. Just be mindful of the carb count if you’re strictly tracking.

A Cozy Final Thought

There’s something so comforting about a creamy egg salad, especially when it’s packed with protein and fits beautifully into your keto lifestyle. Whether you’re packing it for lunch, serving it at a picnic, or enjoying it as a quick snack, this cottage cheese version brings both nostalgia and nourishment to your table. Here’s to simple, satisfying food that loves you back!

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