These Cottage Cheese Deviled Eggs are a creamy, protein-packed twist on a classic party snack.
They come together in no time, and the cottage cheese adds such a nice light texture and a boost of flavor without mayo.
If you’re a fan of deviled eggs but want something just a little different, this is the recipe to try.
Why I Love This Recipe
This one’s a go-to for me when I want something quick but feel like showing off a little. I started making these when I had leftover cottage cheese and hard-boiled eggs in the fridge — now it’s a regular snack or appetizer at our house. They’re creamy, savory, and satisfying without being heavy.
- No mayo, but still super creamy
- High in protein and low in carbs
- Great for potlucks or afternoon snacks
- You can make them ahead and they taste even better
- Cottage cheese adds a fun, tangy twist
What You’ll Need
- 6 large eggs
- 1/3 cup small curd cottage cheese
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp black pepper
- Paprika (for garnish)
- Fresh green onions, chopped (for garnish, optional)
Pro Tips
- Use eggs that are at least a week old — they peel way easier.
- Blend the filling if you want it extra smooth — but a fork mash works too!
- Add a pinch of cayenne or hot sauce if you like a little heat.
- Use a piping bag or zip-top bag with the corner snipped off to fill the eggs neatly.
- Chill the eggs before serving for the best texture and flavor.
Tools Required
- Medium pot (for boiling eggs)
- Slotted spoon
- Mixing bowl
- Fork or small food processor
- Spoon or piping bag
- Small knife
- Cutting board
Substitutions and Variations
- Swap cottage cheese with Greek yogurt or ricotta for a different texture
- Add some pickle relish for a tangy bite
- Use smoked paprika instead of regular for extra depth
- Sprinkle crispy bacon bits or everything bagel seasoning on top
- Skip mustard if you’re not a fan and use a splash of lemon juice instead
Make Ahead Tips
You can boil the eggs and prep the filling up to 2 days in advance. Store the whites and filling separately, then assemble the deviled eggs the day you’re serving them.
How to Make Cottage Cheese Deviled Eggs
Step 1: Boil the eggs
Place 6 large eggs in a pot, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 12 minutes. Then transfer to an ice bath.
Step 2: Cool and peel
After 12 minutes, transfer eggs to an ice water bath for 5 minutes to stop the cooking. Once cool, gently peel off the shells.
Step 3: Slice and remove yolks
Once cooled, gently peel the eggs and slice them in half lengthwise. Scoop out the yolks and place them in a bowl.
Step 4: Blend the filling
Add 1/3 cup cottage cheese, 1 tsp Dijon mustard, 1/4 tsp garlic powder, 1/8 tsp salt, and 1/8 tsp black pepper to the yolks. Mash with a fork or blend until smooth.
Step 5: Fill the egg whites
Spoon or pipe the cottage cheese yolk mixture back into the egg whites.
Step 5: Garnish and serve
Sprinkle paprika and chopped green onions on top. Place the filled eggs on a serving plate.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 2 days. Keep them chilled until ready to eat. You can even keep the filling and whites separate for fresher texture.
Why This Recipe Works (Quick Science)
Cottage cheese has a creamy texture and a subtle tang, which blends perfectly with egg yolks. The curds break down into the yolks when mixed, making the filling lighter and protein-rich without needing mayo. Dijon adds just the right zip, while garlic powder gives a savory boost.
Common Mistakes
- Overcooking the eggs: This causes green rings around the yolks. Take them off the heat at 12 minutes.
- Not cooling them fast: Use an ice bath to stop cooking and make peeling easier.
- Filling too chunky: If the cottage cheese curds are large, mash or blend the filling until smooth.
- Under-seasoning: Taste the filling before you stuff the eggs!
What to Serve With
- A fresh green salad
- Crackers or toasted bread
- A charcuterie board
- Grilled veggies
- Sparkling water or light wine
FAQ
Can I make these without mustard?
Yes! Add a little lemon juice or vinegar for tang instead.
Can I use low-fat cottage cheese?
Definitely — it will still taste great and be lower in calories.
Can I freeze deviled eggs?
Nope, they don’t freeze well. The texture gets weird.
How long do these last in the fridge?
About 2 days. They’re best eaten fresh or the next day.
What kind of paprika should I use?
Regular works fine, but smoked paprika gives a nice flavor twist.
Can I double this recipe?
Absolutely — just double all the ingredients.