This recipe for Creamy Keto Deviled Egg Salad with Cottage Cheese is a low-carb, high-protein dish that’s perfect for keto dieters or anyone looking for a quick, flavorful meal.

This recipe combines cottage cheese and Greek yogurt for a creamy, protein-packed result that fits a keto lifestyle. It’s high in healthy fats, low in carbs, and keeps you in ketosis.

Here’s a chart for a complete nutritional breakdown of this creamy, delicious recipe:
Nutrient | Amount per Serving |
Calories | 230 |
Protein | 14g |
Total Fat | 17g |
Saturated Fat | 6g |
Cholesterol | 230mg |
Sodium | 340mg |
Carbohydrates | 3g |
Sugar | 2g |
Let me share why this recipe shines and how to whip it up!

What You’ll Love About This Recipe
- Texture: The blend of cottage cheese and Greek yogurt creates a rich, velvety base that’s lighter than mayo-heavy salads. It’s packed with protein, and I love how it coats the eggs perfectly without making it heavy.
- Keto-Macros: With just 3g of carbs per serving, this salad keeps you in ketosis while delivering a high amount of fats and protein. It’s a quick, satisfying lunch that aligns with your keto goals.
- Flavors: Dijon mustard, lemon juice, and everything bagel seasoning add a zesty, savory punch. My non-keto friends always ask for seconds—it’s that good.
- Versatile and Easy: Serve it as a salad, in lettuce wraps, or as a dip with keto crackers. I’ve even used it as a filling for avocado halves, and it’s a breeze to customize with your favorite add-ins.
Other Keto Recipes You Should Try!
Avocado And Bacon Stuffed Omelet – Keto Breakfast
2 Ingredients Keto Pepperoni Pizza Chips
Cottage Cheese Egg Bites – Keto Breakfast
20 Healthy Keto Ground Beef Recipes To Keep You in Ketosis
3 Ingredients Avocado Bread With Cottage Cheese (Keto, Low Carb)

Ingredients
6 Large Eggs
Eggs are the foundation of this salad, offering protein and healthy fats. I use large eggs for consistent portions, and fresh ones from a local market give a rich flavor. They’re a keto must-have, versatile and nutrient-dense.1 Cup Cottage Cheese
Cottage cheese adds creaminess and a protein boost. I choose full-fat for keto-friendly macros, and its slight tang complements the yogurt. One cup ensures a smooth, rich texture without overpowering the dish.½ Cup Full-Fat Greek Yogurt
Greek yogurt brings a tangy depth and extra creaminess. I use full-fat to keep it keto-compliant, and half a cup balances the cottage cheese perfectly. It’s a great way to add protein and a subtle zing.1 Tablespoon Mayonnaise
Mayonnaise delivers that classic deviled egg richness. One tablespoon of avocado oil-based mayo keeps it clean and keto-friendly. It enhances the texture without dominating the other flavors.1 Teaspoon Dijon Mustard
Dijon mustard adds a sharp, tangy note that elevates the salad. One teaspoon provides just enough depth without being overwhelming. I prefer its smooth flavor for a balanced dressing.¼ Teaspoon Lemon Juice
Lemon juice offers a fresh, citrusy lift. A quarter teaspoon, ideally fresh-squeezed, brightens the dish and cuts through the richness. It’s a small but essential touch.¼ Teaspoon Everything Bagel Seasoning
This seasoning blend brings a savory crunch with sesame seeds, poppy seeds, and garlic. A quarter teaspoon adds a bagel-like flavor without the carbs. I love the subtle texture it provides.
Directions
- I start by taking 1 cup of full-fat cottage cheese and spreading it across a platter with a spoon. Make sure it’s even and covers the surface well because this forms the creamy bed for the eggs.
- Then grab 6 large eggs and put them in a medium-sized pot. Fill it with enough water to cover the eggs by about an inch, then set it on the stove over high heat. Bring it to a boil, then simmer for 10 minutes. I always cool them in an ice bath afterward for easy peeling.
- Once cooled, peel the eggs and slice them in half. Scoop out the yolks into a bowl and set the white halves aside.
- Now in the bowl with the yolks, add 2 tablespoons of mayo, 2 tablespoons of full-fat Greek yogurt, 1 teaspoon of Dijon mustard, 1 teaspoon of everything bagel seasoning, and a quick squeeze of lemon juice. I prefer to mash everything together with a fork until it’s smooth. Blending makes it too runny and hard to pipe or scoop.
- I take a teaspoon and scoop the yolk mixture back into the egg white halves, piling it in until each one’s full, smoothing the top with the back of the spoon. If a piping bag is more handy for you, use it for cleaner edges, but I usually just stick with the spoon.
- Now pick up the filled egg halves and arrange them on top of the cottage cheese layer, yolk-side up. Sprinkle another teaspoon of everything bagel seasoning over the whole thing, or your favorite herb to add extra flavor.
- You can enjoy it right away or pop it in the fridge to chill for a bit. Either way, dig in and savor your keto creation!
Recipe Variations
Avocado Deviled Egg Salad
Want to make this salad even creamier? Try adding some mashed avocado to the yolk mixture. Not only does it enhance the texture, but it also packs in more healthy fats, which are perfect for keto. Just mash half a ripe avocado and mix it in with the yolks, mayo, and other ingredients. You’ll love the rich, buttery flavor it adds!
Bacon and Chive Deviled Egg Salad
For a savory twist, add some crispy bacon bits and freshly chopped chives to the yolk mixture. The bacon brings a delightful crunch and smoky flavor, while the chives add a touch of freshness. It’s like having a loaded baked potato, but in a keto-friendly egg salad form!
Spicy Sriracha Deviled Egg Salad
If you like a bit of heat, mix in a teaspoon of sriracha sauce into the yolk mixture. It gives the salad a nice kick without overpowering the other flavors. You can adjust the amount based on your heat preference—start with a little and add more if you dare!

Tips and Tricks
Tip # 1 – Smooth Yolk Mixture
To get an extra smooth yolk mixture, use a food processor or blender instead of mashing by hand. This ensures all ingredients are well combined and the texture is silky, making it easier to fill the egg whites neatly.
Tip # 2 – Egg Peeling Hack
If you’re having trouble peeling the eggs, try adding a teaspoon of baking soda to the boiling water. It helps loosen the shells, making them easier to remove without damaging the eggs. Also, remember to cool the eggs in an ice bath after boiling for best results.
Tip # 3 – Customize the Seasoning
Feel free to adjust the everything bagel seasoning to your taste. If you don’t have it, you can make your own by mixing sesame seeds, poppy seeds, dried garlic, dried onion, and salt. Alternatively, experiment with other keto-friendly seasonings to find your perfect flavor combination.
FAQs
Can I use low-fat cottage cheese or Greek yogurt?
For a keto diet, it’s best to use full-fat versions to keep the fat content high and carbs low. Low-fat options often have added sugars or thickeners that can increase the carb count, which isn’t ideal for staying in ketosis.
How long does this salad last in the fridge?
This salad can be stored in an airtight container in the refrigerator for up to 3 days. However, for the best texture and flavor, it’s recommended to consume it within 24 hours.
Can I freeze this salad?
It’s not recommended to freeze this salad because the texture of the eggs and cottage cheese can change upon thawing, becoming watery or rubbery. It’s best enjoyed fresh or within a few days of refrigeration.

Creamy Keto Deviled Egg Salad With Cottage Cheese
Ingredients
- 6 large eggs
- 1 cup full-fat cottage cheese
- 2 tablespoons mayonnaise
- 2 tablespoons full-fat Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon everything bagel seasoning plus more for garnish
- 1/2 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Evenly spread 1 cup of full-fat cottage cheese across a serving platter to form a creamy layer for the salad.
- Place 6 large eggs in a medium pot and cover with water. Bring to a boil over high heat, then lower to a simmer and cook for 10 minutes. Transfer eggs to an ice water bath and let cool for 5 minutes.
- Peel the cooled eggs and cut each in half lengthwise. Scoop out the yolks into a mixing bowl and set the egg white halves aside.
- Add 2 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon everything bagel seasoning, and 1/2 teaspoon lemon juice to the yolks. Mash with a fork until smooth. Season with salt and pepper to taste.
- Spoon the yolk mixture into the egg white halves, filling each generously.
- Place the filled egg halves yolk-side up on the cottage cheese base, arranging them neatly.
- Sprinkle extra everything bagel seasoning over the eggs and cottage cheese for added flavor. Serve right away or refrigerate for 20-30 minutes to chill.
Notes
- Make-ahead: Prepare the eggs and filling ahead of time, storing them separately. Assemble just before serving to keep the cottage cheese fresh.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Best enjoyed fresh to maintain texture.
- Variation: Mix in chopped chives or dill to the yolk filling for a fresh, herbaceous note.