Description
Indulge in the creamy delight of Simple Cottage Cheese Egg Salad, a refreshing twist on the classic egg salad that’s perfect for any occasion. This nutritious dish combines the rich flavor of eggs with the smooth texture of cottage cheese for a satisfying meal that’s both healthy and delicious. Quick to prepare and easily customizable, it’s an excellent choice for breakfast, lunch, or a light snack. Whether served on whole grain toast, wrapped in crisp lettuce, or enjoyed as a dip with veggies, this salad is sure to please everyone at your table.
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 the eggs in a small pot covered with water. Once boiling, turn off the heat and let them sit covered for 7-8 minutes.
- Transfer boiled eggs to cold water with ice cubes for about 2 minutes before peeling.
- Chop the peeled eggs; separate yolks from four eggs and mash them with cottage cheese, mayonnaise, and mustard until creamy.
- In a mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing mixture, salt, and pepper.
- Mix well and chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 16 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 3g
- Sodium: 460mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 370mg