This tuna egg cottage cheese salad is creamy, protein-packed, and so easy to make! It’s a fresh twist on classic tuna salad—extra creamy from the cottage cheese, super satisfying from the eggs, and full of flavor. You can eat it on toast, in a wrap, or straight from the bowl!
Let’s whip it up in just 5 minutes!
What You’ll Need
Ingredients:
- 1 can (5 oz) tuna, drained
- 2 hard-boiled eggs, chopped
- ½ cup cottage cheese (small curd)
- 1 tbsp mayonnaise (optional, for extra creaminess)
- ½ tsp Dijon mustard
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tbsp chopped green onions (for garnish)
Pro Tips
⭐ Use high-quality tuna for the best flavor—albacore works great!
⭐ Want it extra smooth? Blend the cottage cheese before mixing it in.
⭐ Let it chill for 10-15 minutes before serving to let the flavors blend.
⭐ Make it a meal by serving it over greens, in a sandwich, or with crackers.
Tools You’ll Need
- Mixing bowl
- Fork or spoon
- Cutting board
- Knife
Substitutions & Variations
✔️ No Cottage Cheese? Use Greek yogurt for a tangy twist.
✔️ Dairy-Free? Swap cottage cheese for mashed avocado.
✔️ Low-Carb? Serve it in lettuce wraps.
✔️ Spicy Version? Add a dash of hot sauce or red pepper flakes!
How to Make Tuna Egg Cottage Cheese Salad
1. Chop the Hard-Boiled Eggs
Peel and chop the hard-boiled eggs into small pieces.
2. Add the Tuna
In a mixing bowl, add drained tuna and break it up with a fork.
3. Stir in the Cottage Cheese
Add cottage cheese to the tuna and mix until combined.
4. Mix in the Eggs & Seasonings
Add chopped eggs, mayonnaise (if using), Dijon mustard, garlic powder, salt, and black pepper. Stir well.
5. Garnish & Serve
Top with chopped green onions and serve!
Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days.
- Stir before serving if any liquid separates.
Enjoy!
This tuna egg cottage cheese salad is creamy, high-protein, and so delicious! Perfect for meal prep or a quick snack. Let me know if you try it! 😊🥗🐟