Description
This Simple Cottage Cheese Egg Salad is a refreshing and nutritious twist on a classic dish. Creamy cottage cheese replaces traditional mayonnaise, delivering a deliciously tangy flavor while keeping calories low. Perfect for breakfast, lunch, or as a satisfying snack, this protein-packed salad can be served on whole wheat toast, wrapped in lettuce leaves, or enjoyed with crackers. With just a few simple ingredients found in your kitchen, you’ll whip up this delightful egg salad in no time. Not only is it quick to prepare, but it’s also easy to customize with your favorite herbs or spices for an extra kick. Treat your taste buds to this healthy delight!
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons scallions (finely chopped)
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon-style mustard
- Sea salt and 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, turn off heat, and let sit covered for 7-8 minutes.
- Cool the eggs: Strain hot water and immerse eggs in cold water for about 2 minutes. Peel after cooling.
- Chop the eggs: Halve the boiled eggs lengthwise; place yolks from four into a bowl and chop remaining two whole eggs.
- Make the dressing: Mix egg yolks with cottage cheese, mayonnaise, and mustard until creamy.
- Assemble salad: Combine chopped eggs with dressing mixture, scallions, seasoning, and red pepper flakes. Mix well and refrigerate before serving.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe (approximately 130g)
- Calories: 145
- Sugar: 2g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 180mg