Description
Simple Cottage Cheese Egg Salad is a refreshing twist on the classic dish, combining the creaminess of cottage cheese with protein-packed eggs for a healthier option. This quick and easy recipe takes just minutes to prepare, making it ideal for breakfast, lunch, or a light snack. With its tangy flavor and versatile serving options, this egg salad is perfect for toast, wraps, or as a dip with fresh vegetables. Enjoy nourishing yourself with this nutritious delight that doesn’t compromise on taste!
Ingredients
Scale
- 3/4 cup cottage cheese
- 6 large eggs
- 5–6 tablespoons scallions (finely chopped)
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon-style mustard
- 1/3 teaspoon fine sea salt
- 1/3 teaspoon red pepper flakes
Instructions
- Boil the eggs: Place eggs in a 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 immerse them in cold water for about 2 minutes to cool quickly.
- Chop the eggs: Remove yolks from 4 eggs and chop all eggs into small pieces.
- Prepare the dressing: In a bowl, mash egg yolks with cottage cheese, mayonnaise, and mustard until creamy.
- Combine: In a mixing bowl, mix chopped eggs, remaining cottage cheese, scallions, dressing mixture, salt, and pepper until well combined. Chill for at least 30 minutes before serving.
- Prep Time: 16 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 170
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 370mg