Okay, this one is super simple, super satisfying, and packed with protein. I make this all the time when I need a fast lunch or snack that actually fills me up. It’s creamy, salty, a little tangy, and crunchy in the best way.
You’ll love how easy it is to throw together with stuff you probably already have in the fridge.
Why I Love This Recipe
I started making this when I wanted something that was high in protein but didn’t take 30 minutes to prep. I used to eat tuna with just mayo, but this version is so much better. Cottage cheese adds creaminess and more protein. Boiled eggs give it extra texture and richness, and a bit of onion or celery makes it super fresh.
It’s become one of my go-to no-brainer meals.
- It takes under 10 minutes
- It’s budget-friendly
- You don’t need to cook (except boil eggs)
- It keeps well in the fridge
- It’s packed with flavor
Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes (for boiling eggs)
What You’ll Need
- 1 can tuna in water (5 oz), drained
- 2 hard-boiled eggs, peeled and chopped
- ½ cup cottage cheese (small curd)
- 1 tablespoon mayo
- 2 teaspoons Dijon mustard
- 2 tablespoons finely chopped onion
- 1 stalk celery, finely chopped
- Salt and black pepper to taste
- Optional: parsley for garnish
Pro Tips
- Use small curd cottage cheese for the best texture
- Let the eggs cool before chopping so they don’t crumble
- Mash tuna a little with a fork before mixing so it spreads better
- You can prep the eggs ahead to save time
- Add more mustard if you want a tangier kick
Tools You’ll Need
- Medium mixing bowl
- Fork
- Cutting board + knife
- Spoon for mixing
- Small pot (for boiling eggs)
Substitutions & Variations
- Swap cottage cheese with plain Greek yogurt if you don’t like the texture
- Add chopped pickles or relish for a sweet crunch
- Use red onion for a bit more color and mild flavor
- Mix in a handful of chopped spinach for extra greens
- Make it spicy with a dash of hot sauce
Make Ahead Tips
- You can boil the eggs 2–3 days in advance and keep them in the fridge
- The whole salad can be made a day ahead and stored covered in the fridge
Tuna Egg Cottage Cheese Salad Recipe
Step 1: Boil the eggs
Place 2 eggs in a small pot and cover with water. Bring to a boil, then reduce to a gentle simmer and cook for 10 minutes. Remove and let cool in cold water.
Step 2: Chop the eggs
Once the eggs are cool, peel them and chop them into small chunks.
Step 3: Drain the tuna
Open the can of tuna and drain all the liquid. Flake it gently with a fork.
Step 4: Chop the veggies
Finely chop 1 celery stalk and 2 tablespoons onion.
Step 5: Combine everything
In a medium bowl, add the flaked tuna, chopped eggs, ½ cup cottage cheese, 1 tablespoon mayo, 2 teaspoons Dijon mustard, chopped celery, and onion. Mix gently with a fork until combined. Season with salt and pepper to taste.
Step 6: Serve and garnish
Scoop into a bowl and top with chopped parsley and cracked black pepper if you want. Serve cold.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days
- Stir before eating again, as some liquid might settle
- Not recommended for freezing
Macros (per serving, serves 2)
- Calories: ~220
- Protein: 25g
- Fat: 10g
- Carbs: 3g
Estimates will vary depending on exact ingredients used
Why This Recipe Works (Quick Science)
Tuna and eggs are both high-protein ingredients that make you feel full. Cottage cheese adds creaminess without needing a ton of mayo and also packs in even more protein. Mustard and onion balance it out with acidity and bite, so it doesn’t taste heavy. Everything works together to make a filling, fresh salad that’s actually good for you.
Common Mistakes
- Using too much mayo: It’ll overpower the other flavors
- Not draining the tuna well: Makes it watery
- Skipping the mustard: You’ll miss out on flavor depth
- Chopping the eggs too hot: They’ll fall apart and get messy
What to Serve With
- Whole grain crackers or toast
- Stuffed in pita or wrapped in lettuce
- On top of a green salad
- With sliced cucumbers and bell pepper sticks
- As a sandwich with whole grain bread
FAQ
Can I use tuna in oil instead of water?
Yep! Just drain it well. It’ll be richer in flavor.
Can I make this dairy-free?
Sure! Use dairy-free plain yogurt or just leave out the cottage cheese.
Is this good for meal prep?
Totally. Just store in a sealed container and eat within 3 days.
Final Thoughts
This Tuna Egg Cottage Cheese Salad is one of those no-fuss recipes you’ll want to make over and over. It’s super flexible, filling, and tastes way better than your usual tuna salad. If you try it, leave a comment and let me know what twist you added—I’d love to hear!