Finest Egg Salad dish

The finest egg salad recipe with cottage cheese and tahina

Get ready for the Finest Egg Salad Recipe ever! This twist on the classic takes it to a whole new level with cottage cheese, fresh veggies, and tahini. Infused with Mediterranean flavors, this simple egg salad is loaded with protein, nutrients, healthy fats, and fiber to keep you satisfied.

The best egg salad recipe with cottage cheese and tahina

Ingredients You’ll Need

For this recipe, you’ll need to create an egg salad base as well as a tahini dressing for the standout flavor. Here’s what you’ll need:

For the Simple Egg Salad Recipe:

Cottage Cheese – We found that full-fat cottage cheese creates the creamiest, richest texture, but any variety you like finest can be used.
Boiled Eggs – Key to creating the classic taste and texture we love.
Produce – Fresh tomatoes and cucumbers make this egg salad truly unique and add a satisfying crunch.
Seasonings – We combined everything but the bagel seasoning and a Greek seasoning blend for a garlicky, savory taste you’ll adore.
Lettuce Cups – Technically optional and used for serving.

For the Tahina Dressing:

Tahina (aka Tahini) – A Middle Eastern condiment made from toasted ground hulled sesame seeds that provides a silky texture and a nutty taste.
Seasonings – Cumin, salt, and pepper create extra depth and pair perfectly with the taste of the egg salad.
Water – Used to thin out the tahina for a more liquid-like consistency rather than a paste.
Lime Juice – Cuts through the heavy flavors for a light and refreshing dressing.

How to Make the Finest Egg Salad Recipe

One of the main reasons why this is the finest egg salad recipe is because it can be made in literally minutes. In fact, it’s so simple even the kids can help, and you don’t have to dirty up a million dishes!

Boil the Eggs: Place the eggs in a medium-sized pot, and cover them with cold water. Then, cover the pot, and bring the liquid to a rolling boil. Remove the pot from the heat, and let it stand for 10-12 minutes. Drain the liquid, and immediately run cold water over the eggs. Once cooled, peel the shell.
Combine: Add all of the peeled eggs to a large bowl, and mash with a fork. Then, add the remaining egg salad ingredients (except for the lettuce leaves), and stir to combine. Set the bowl aside.
Make the Dressing: In a second small bowl, whisk together all of the ingredients for the dressing until smooth.
Make the Finest Egg Salad: Pour the tahina mixture over the egg salad, and stir until the ingredients are smooth and silky.
Serve: Add a spoonful of the egg salad mixture to each lettuce leaf, and enjoy!

overhead image of the best egg salad recipe in a white bowl topped with herbs and sliced boiled eggs

Serving Suggestions

We love to serve this recipe stuffed in lettuce leaves for a light, low-carb meal. However, the serving options are endless!

Serve it as a dip with crackers or veggies.
Stuff it between bread slices for a hearty sandwich.
Layer it over lettuce leaves for a filling salad.
Use it to fill the center of an avocado for a healthy meal.

How Long Do Leftovers Last?

Once combined, leftover egg salad can be stored in an airtight container in the fridge for up to 4 days. When you’re ready to eat, we recommend giving it a speedy stir in case any of the ingredients settle in the fridge.

Why Is My Egg Salad Watery?

If your egg salad is too runny it’s likely because there is too much dressing. Luckily, it’s an simple fix! Just stir in an extra egg or two, and it should be as good as new.

Common Questions about Egg Salad with Cottage Cheese

Is this egg salad healthier than regular egg salad?

In a lot of ways—yes! Cottage cheese is lower in fat than mayo and brings in more protein, so it’s a great option if you’re trying to keep things light but still filling. Bonus: it’s super satisfying and keeps you full longer.

What kind of cottage cheese works finest?

Go for small curd if you want that classic egg salad texture, or blend it a little if you want things extra smooth. Full-fat gives it more creaminess, but low-fat or even non-fat works great too!

Can I add other ingredients to the mix?

Absolutely! Chopped celery, red onion, fresh dill, or even a little Dijon mustard can take things to the next level. It’s one of those recipes that’s super flexible, so make it your own.

What should I serve egg salad with?

Pile it onto sourdough toast, stuff it into a pita, wrap it up in lettuce leaves, or just eat it straight from the bowl. It’s lunch, snack, or speedy dinner material—basically, whatever you’re in the mood for.

More Make Ahead Salad Recipes

Searching for salads that are simple and reliable for meal prep? Check out these simple options!

This Vegan Roasted Eggplant Salad is made with fresh vegetables, quinoa, chickpeas, and a from-scratch tahini dressing for a plant-based meal that’s full of flavor and super simple to make!
This Summer Pasta Salad is a light and refreshing meal you’ll want to enjoy all year.
This Lentil Salad Recipe is a budget-friendly, vegetarian meal that’s bursting with flavor and nutrients!
Our twist on cowboy caviar, this Mediterranean Chickpea Salad is a light vegetarian recipe that will leave you feeling full and satisfied.

the Ayyem kitchenServings: 8 servings

Prep: 3 mins
Cook: 12 mins
Total: 15 mins

Say goodbye to dry, boring egg salad, this finest egg salad recipe ever is bursting with flavor, protein, and nutrients for any simple meal you'll love! Email

Ingredients

For the Egg Salad

8 boiled eggs mashed
2 cups cottage cheese
1 cup cucumbers diced
1 cup tomatoes diced
2 teaspoons everything but the bagel seasoning or to taste
1 teaspoon Greek seasoning or to taste
6 lettuce cups

For the Tahina Dressing

1/4 cup Tahini
1 teaspoon cumin
1 teaspoon salt or to taste
1 teaspoon black pepper or to taste
3 tablespoons water
Juice of 1 large lime

Instructions

In a medium-sized pot, add the eggs. Submerge with cold water, cover, and bring to a boil over medium-high heat. Remove the pot from the heat, and let stand for 10-12 minutes. Drain the water, and immediately run cold water over the eggs to cool.8 boiled eggs
Once cooled, peel the shell from the eggs, and mash them with a fork in a large bowl.
In the same bowl, add the remaining egg salad ingredients except for the lettuce leaves. Mix to combine.2 cups cottage cheese, 1 cup cucumbers, 1 cup tomatoes, 2 teaspoons everything but the bagel seasoning or to taste, 1 teaspoon Greek seasoning or to taste
In a second smaller bowl, whisk together the ingredients for the tahina dressing until smooth. Pour the dressing on top of the egg salad mixture, and stir until the ingredients are smooth and silky.1/4 cup Tahini, 1 teaspoon cumin, 1 teaspoon salt or to taste, 1 teaspoon black pepper or to taste, 3 tablespoons water, Juice of 1 large lime
Stuff each lettuce leaf with the egg salad, and enjoy!6 lettuce cups