Description
Simple Cottage Cheese Egg Salad is a fresh and nutritious twist on the traditional egg salad. This creamy and tangy dish combines hard-boiled eggs with cottage cheese, delivering a protein-packed option that’s perfect for breakfast, lunch, or as a quick snack. With zesty scallions and Dijon mustard enhancing its flavor profile, this salad is not only easy to prepare but also versatile. Serve it on whole grain toast, in lettuce wraps, or with your favorite crackers for a satisfying meal that fits any occasion.
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- ⅓ teaspoon fine sea salt (to taste)
- ⅓ teaspoon red pepper flakes
Instructions
- Boil Eggs: Place eggs in a pot, cover with water, and bring to a boil. Once boiling, turn off the heat and let sit covered for 7-8 minutes.
- Cool Eggs: Strain hot water and immediately submerge eggs in cold water for about 2 minutes. Drain, peel, and chop.
- Make Dressing: In a bowl, mash yolks from four eggs with cottage cheese, mayonnaise, and mustard until creamy.
- Combine: In a mixing bowl, mix chopped eggs with the dressing, scallions, salt, and red pepper flakes until well incorporated.
- Serve: Chill for at least 30 minutes for best flavor before serving.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 370mg