Description
Simple Cottage Cheese Egg Salad is a refreshing and nutritious twist on the classic egg salad. This recipe substitutes heavy mayonnaise with creamy cottage cheese, resulting in a dish that’s lower in calories and packed with protein. With a zesty blend of scallions and Dijon mustard, this salad is perfect for any meal—be it breakfast, lunch, or a snack. Ready in just 16 minutes, it’s an easy-to-make option that can be enjoyed on toast, in lettuce wraps, or as a satisfying dip with crackers. Elevate your meals with this simple yet flavorful recipe that promises to be a family favorite!
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: Place eggs in a small pot covered with water, bring to a boil, turn off the heat, cover, and let sit for 7–8 minutes.
- Cool the eggs: Drain hot water and immerse eggs in cold water (add ice). Cool for about 2 minutes before peeling.
- Chop the eggs: Halve eggs lengthwise; remove yolks from 4 halves into a shallow bowl. Chop remaining whole eggs and whites; set aside.
- Make the dressing: Mash yolks with cottage cheese, mayonnaise, and Dijon mustard until creamy.
- Assemble: In a mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing mixture, salt, pepper, and red pepper flakes. Mix well.
- Chill: Refrigerate for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 370mg