Description
Indulge in a delightful twist on a classic favorite with our Simple Cottage Cheese Egg Salad. This creamy and tangy dish is not only packed with protein but also offers a healthier alternative to traditional egg salads by replacing mayonnaise with cottage cheese. Whether you’re looking for a quick breakfast, a satisfying lunch, or a refreshing snack, this egg salad is versatile enough to suit any occasion. Enjoy it on toasted bread, wrapped in lettuce, or served alongside your favorite vegetables. With vibrant flavors and easy preparation, it’s the perfect go-to recipe for a nutritious meal that leaves you feeling full and satisfied.
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- ⅓ teaspoon sea salt (plus 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 heat and let sit covered for 7-8 minutes.
- Cool the eggs: Strain and immerse in cold water for about 2 minutes; peel once cool.
- Chop: Halve boiled eggs, remove yolks from four, and finely chop remaining eggs.
- Make dressing: In a bowl with egg yolks, mix cottage cheese, mayonnaise, and Dijon mustard until creamy.
- Assemble: Combine chopped eggs, scallions, dressing mixture, salt, pepper, and most red pepper flakes in a bowl; stir well and chill before serving.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 425mg