This Tuna Egg Cottage Cheese Salad is one of those recipes I keep coming back to.
It’s fast, filling, and has that perfect balance of creamy, salty, and fresh.
Whether you need a quick lunch, a post-workout meal, or a hearty snack, this bowl of goodness checks all the boxes.
I’ve been making it for years—it’s simple, reliable, and honestly? It tastes way better than you’d expect for something this easy.
Servings: 2 hearty servings
Total Time: 15 minutes
🧡 Why I Love This Recipe
This is a recipe that came from my “throw it all in a bowl and hope for the best” phase—and wow, it stuck around. Here’s why:
- Protein powerhouse: Tuna, eggs, and cottage cheese pack serious staying power.
- Minimal cleanup: Just one bowl and a few utensils.
- No weird ingredients: All pantry and fridge staples.
- Customizable: Add veggies, swap proteins, or tweak the seasonings.
I first made this after a long hike when I was starving but didn’t want to cook. Turns out, it’s the exact kind of simple, comforting food I crave on busy days.
🛒 What You’ll Need
- 1 (5 oz) can tuna in water, drained
- 2 large eggs, hard-boiled and chopped
- ½ cup cottage cheese (4% milkfat recommended)
- 1 tablespoon mayo (optional, but adds creaminess)
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped green onions (optional)
- 1 teaspoon lemon juice
- Salt & pepper to taste
- Fresh dill or parsley for garnish (optional)
🔍 Why This Recipe Works (Quick Science)
- Tuna = lean protein + umami: The canned tuna gives salty, savory depth.
- Cottage cheese = creamy + protein boost: The curds add moisture and bulk without heaviness.
- Eggs = texture + richness: The chopped yolks blend into the dressing while the whites stay firm for a bite.
- Dijon & lemon = flavor pop: A little acidity balances the richness and keeps it bright.
⚠️ Common Mistakes
- Over-mixing: Stir gently so the eggs and tuna keep some texture.
- Using dry tuna: Drain it well, but don’t squeeze it bone-dry—it’ll taste chalky.
- Skipping the acid: Lemon juice makes the whole salad taste fresher.
- Forgetting to taste for seasoning: Salt & pepper matter here. Taste as you go.
🍽️ What to Serve With
- Whole grain crackers or toast
- Fresh cucumber slices or cherry tomatoes
- Inside a pita pocket or wrap
- On a bed of baby spinach or mixed greens
🤓 FAQ
Can I use tuna in oil?
Yes, just drain off most of the oil first. It’ll give a richer flavor.
Is Greek yogurt a good swap for mayo?
Definitely. It’ll make the salad tangier and lighter.
Can I make this ahead of time?
Yes! It keeps well in the fridge for up to 3 days.
Is this keto-friendly?
Yep. All protein and healthy fats with low carbs.
🔧 Tools You’ll Need
- Medium mixing bowl
- Fork or spatula
- Knife & cutting board
- Can opener
- Measuring spoons
🔄 Substitutions & Variations
- Swap tuna for canned salmon or shredded rotisserie chicken.
- Use Greek yogurt instead of mayo.
- Add diced celery, bell pepper, or pickles for crunch.
- Try spicy brown mustard for a kick.
⏰ Make-Ahead Tips
- Hard boil eggs up to 5 days in advance.
- Pre-chop green onions and store them sealed in the fridge.
- Mix the entire salad 1-2 days ahead—it tastes even better the next day.
🍳 How to Make Tuna Egg Cottage Cheese Salad
Step 1: Drain the Tuna
Open the tuna can and drain out the water. Place the drained tuna into your mixing bowl.
Step 2: Chop the Eggs
Peel and chop your hard-boiled eggs into medium chunks—not too fine, so they hold up in the salad.
Step 3: Add the Eggs & Cottage Cheese
Add the chopped eggs and ½ cup cottage cheese to the bowl with the tuna.
Step 4: Stir in the Flavors
Add 1 tablespoon mayo (optional), 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, and chopped green onions if using. Sprinkle a pinch of salt and black pepper over the top.
Step 5: Gently Mix Everything Together
Using a fork or spatula, gently stir until everything is combined but still chunky. Don’t overmix.
Step 6: Serve & Garnish
Spoon the salad into your favorite bowl or plate. Garnish with fresh dill or parsley and a crack of black pepper.
🥡 Leftovers & Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Stir before serving again—the cottage cheese may separate slightly.
- Don’t freeze this salad (the eggs and cottage cheese won’t thaw well).
✔️ Macros (Per Serving – makes 2 servings)
These are estimates and may vary slightly based on exact brands used.
- Calories: ~280 kcal
- Protein: ~32 g
- Fat: ~14 g
- Carbs: ~4 g
- Fiber: 0 g
💬 Final Thoughts
I hope this simple Tuna Egg Cottage Cheese Salad becomes one of those go-to recipes in your kitchen like it is in mine. It’s cozy, fast, and packed with good stuff. If you try it, leave me a comment below—let me know how it turned out or ask me your questions. Happy mixing!