Description
Indulge in the creamy, tangy goodness of this Simple Cottage Cheese Egg Salad! This nutritious dish offers a healthier twist on the classic egg salad by replacing heavy mayonnaise with protein-rich cottage cheese. Perfect for breakfast, lunch, or a light snack, it’s not only quick to prepare but also incredibly satisfying. Enjoy it on whole grain bread, nestled in lettuce wraps, or straight from the bowl. With its versatility and ease of customization, this egg salad is sure to become a favorite in your meal rotation.
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions/spring onion
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- ⅓ teaspoon fine sea salt
- Black pepper to taste
- ⅓ teaspoon red pepper flakes
Instructions
- Boil the eggs in a small pot covered with water. Once boiling, turn off heat and let sit (covered) for 7-8 minutes.
- Strain hot water and cool eggs in cold water for about 2 minutes; peel when cooled.
- Chop four egg whites and set aside; mash yolks with cottage cheese, mayonnaise, and mustard until creamy.
- In a mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing mixture, salt, pepper, and red pepper flakes.
- Mix gently until combined; refrigerate for at least 30 minutes before serving.
- Prep Time: 16 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe (approximately 150g)
- Calories: 190
- Sugar: 2g
- Sodium: 410mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 210mg