Description
Indulge in the creamy and tangy goodness of this Simple Cottage Cheese Egg Salad, a nutritious twist on the classic recipe. Perfect for any meal of the day—whether it’s breakfast, lunch, or a snack—this delightful dish is packed with protein while remaining low in fat. Utilizing cottage cheese instead of mayonnaise creates a lighter yet satisfying texture that you’ll love. With just a handful of ingredients and minimal prep time, this salad is not only easy to make but also versatile enough to suit any occasion. Serve it on toast, in wraps, or as a delicious dip; the options are endless! Enjoy guilt-free indulgence that keeps you full and energized.
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons scallions, finely chopped
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- ⅓ teaspoon fine sea salt
- ⅓ teaspoon red pepper flakes
Instructions
- Boil eggs by placing them in a small pot covered with water. Bring to a boil, then turn off heat and let sit for 7-8 minutes.
- Cool the eggs in ice water for 2 minutes before peeling.
- Chop four egg yolks and two whole eggs; set aside.
- In a bowl, mash egg 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 well and refrigerate for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 4g
- Sodium: 580mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 370mg