Description
Simple Cottage Cheese Egg Salad is a refreshing and nutritious twist on the traditional egg salad. By swapping out heavy mayonnaise for creamy cottage cheese, this dish becomes a healthier option without sacrificing flavor. Packed with high-quality protein and a delightful combination of scallions and spices, it’s perfect for breakfast, lunch, brunch, or as an energizing snack. Enjoy it on toast, in lettuce wraps, or as a dip with your favorite veggies. This versatile salad is not only quick to prepare but also makes for excellent meal prep throughout the week.
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 the eggs: Place eggs in a small pot, cover with water, and bring to a boil. Turn off the heat and let them sit covered for 7-8 minutes.
- Cool the eggs: Strain and place in ice-cold water for about 2 minutes before peeling.
- Chop eggs: Halve the eggs lengthwise; discard yolks from 4 eggs. Finely chop remaining whole eggs and egg whites.
- Make dressing: Mash yolks with cottage cheese, mayonnaise, and mustard until creamy.
- Assemble salad: In a bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing mixture, salt, pepper, and red pepper flakes. Mix well.
- Prep Time: 16 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe (approximately 150g)
- Calories: 160
- Sugar: 3g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 370mg