Description
Simple Cottage Cheese Egg Salad is a delicious spin on the classic egg salad, combining creamy cottage cheese for a healthy twist. This quick and easy recipe is perfect for any meal—breakfast, lunch, brunch, or even as a satisfying snack. With its high protein content and tangy flavor from scallions and Dijon mustard, it’s sure to become a staple in your kitchen. Enjoy it on toast, in wraps, or as a dip with veggies and crackers. Whip up this nutritious dish in just 16 minutes!
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- ⅓ teaspoon fine sea salt
- Black pepper to taste
- ⅓ teaspoon red pepper flakes
Instructions
- Boil the eggs: Place eggs in a small pot, cover with water, bring to a boil, then turn off the heat and let sit covered for 7-8 minutes.
- Cool the eggs: Strain and place them in ice water for about 2 minutes before peeling.
- Chop the eggs: Halve four eggs, remove yolks into a bowl, and chop the remaining two eggs (whites included).
- Make the dressing: Combine egg yolks, cottage cheese, mayonnaise, and mustard in a bowl; mash until creamy.
- Assemble: Mix chopped eggs with dressing, scallions, salt, pepper, and red pepper flakes; refrigerate for at least 30 minutes before serving.
- Prep Time: 16 minutes
- Cook Time: None (eggs boiled)
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/2 cup (125g)
- Calories: 170
- Sugar: 3g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 370mg