Description
This Simple Cottage Cheese Egg Salad is a delicious and nutritious alternative to traditional egg salad, offering a creamy texture without the added fat of mayonnaise. Packed with protein from cottage cheese and eggs, it’s a versatile dish perfect for breakfast, brunch, lunch, or even as a snack. Enjoy it on whole grain bread, in lettuce wraps, or straight from the bowl. With quick preparation and customizable flavors, this recipe is ideal for busy individuals looking to maintain healthy eating habits.
Ingredients
Scale
- ⅔ cup cottage cheese (thick and creamy)
- 6 large eggs
- 5–6 tablespoons scallions (finely chopped)
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- ⅓ teaspoon fine sea salt
- ⅓ teaspoon black pepper
- ⅓ teaspoon red pepper flakes (optional)
Instructions
- Boil the eggs for 7–8 minutes until set. Cool in cold water before peeling.
- Chop the eggs: remove yolks from 4 eggs into a bowl and finely chop the remaining 2 whole eggs along with the egg whites.
- Make the dressing by combining mashed yolks with cottage cheese, mayonnaise, and Dijon mustard. Mix until creamy.
- In a large bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing, salt, pepper, and red pepper flakes. Mix well.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 180
- Sugar: 3g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg