healty meal, low carbs meals, keto meal

Cottage Egg Salad Spread


Cottage Egg Salad Spread is a delicious, healthy, and protein-packed dish that can be enjoyed as a snack, lunch, or even a light dinner. Combining the creamy texture of cottage cheese with the classic flavors of egg salad, this spread is perfect on its own or served on good sourdough bread. In this blog post, we’ll guide you through the step-by-step process of making Cottage Egg Salad Spread, provide helpful cooking notes, and offer variations to suit different tastes and dietary preferences.



  • 5 hard-boiled eggs, yolks and whites separated
  • 2/3 cup cottage cheese
  • 1/2 lemon, juiced
  • 2 teaspoons Dijon mustard
  • 3 tablespoons green onion, sliced thin
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 cup English cucumber, sliced
  • Optional: good sourdough bread


Step 1: Prepare the Hard-Boiled Eggs

  1. Separate the Yolks and Whites:
    • Peel the hard-boiled eggs and separate the yolks from the whites. Place the yolks in a medium mixing bowl and finely chop the egg whites.

Step 2: Make the Egg Salad

  1. Mash the Yolks:
    • Using a fork, mash the egg yolks until they reach a fine, crumbly consistency.
  2. Add Cottage Cheese and Mustard:
    • Add the cottage cheese and Dijon mustard to the mashed egg yolks. Mix until well combined and smooth.
  3. Add Lemon Juice:
    • Squeeze the juice of half a lemon into the mixture and stir to combine. The lemon juice adds a nice tangy flavor and helps to balance the richness of the egg yolks and cottage cheese.
  4. Fold in Egg Whites and Green Onions:
    • Gently fold in the chopped egg whites and thinly sliced green onions. Mix until all ingredients are evenly distributed.

Step 3: Season and Serve

  1. Season:
    • Season the egg salad with kosher salt and freshly cracked black pepper to taste. Stir to combine.
  2. Serve:
    • Serve the Cottage Egg Salad Spread chilled, topped with sliced English cucumber. For a more substantial meal, spread it on slices of good sourdough bread.

Cook Notes and Variations

Cook Notes:

  • Eggs: Ensure the eggs are hard-boiled and completely cooled before making the salad to prevent the yolks from becoming gummy.
  • Cottage Cheese: Use small curd cottage cheese for a smoother texture.


  • Herbed Egg Salad:
    • Add 1-2 tablespoons of fresh herbs such as dill, parsley, or chives for added flavor.
  • Spicy Egg Salad:
    • Add a pinch of cayenne pepper or a teaspoon of hot sauce for a spicy kick.
  • Avocado Egg Salad:
    • Fold in diced avocado for added creaminess and flavor.

Frequently Asked Questions (FAQs)

1. Can I use Greek yogurt instead of cottage cheese?

Yes, Greek yogurt can be used as a substitute for cottage cheese for a different flavor and texture. It will provide a similar creaminess.


2. How do I store leftovers?

Store any leftover Cottage Egg Salad Spread in an airtight container in the refrigerator for up to 2 days.


3. Can I make this spread ahead of time?

Yes, you can prepare the egg salad spread a day in advance. Just store it in the refrigerator and give it a good stir before serving.


4. What can I serve with Cottage Egg Salad Spread?

This spread is versatile and can be served with slices of cucumber, on crackers, with celery sticks, or on a slice of sourdough bread.


5. Can I add other vegetables to this egg salad?

Absolutely! Feel free to add diced bell peppers, celery, or radishes for extra crunch and flavor.


Cottage Egg Salad Spread is a healthy and flavorful dish that’s perfect for any occasion. With its creamy texture and rich taste, this spread is sure to become a favorite in your household. Whether you’re making it for a light lunch, a quick snack, or an elegant appetizer, this recipe is easy to follow and full of delicious flavors. Give this Cottage Egg Salad Spread a try and enjoy a nutritious and delightful dish. Happy cooking!