Description
This Simple Cottage Cheese Egg Salad is a deliciously creamy and tangy twist on the traditional egg salad, perfect for any meal of the day. Packed with protein from cottage cheese and eggs, this dish is not only nutritious but also quick to prepare, making it an ideal option for busy mornings or casual brunch gatherings. With just a handful of ingredients and minimal prep time, you can enjoy a satisfying and healthy meal that can be served on toast, in wraps, or even as a dip. Whether you’re looking for a wholesome lunch idea or a comforting snack, this egg salad is sure to become a favorite.
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 by placing them in a pot covered with water. Bring to a boil, cover, and let sit off heat for 7-8 minutes.
- Cool the eggs in ice water for at least 2 minutes before peeling.
- Halve the eggs lengthwise, remove the yolks from four, and chop all eggs into small pieces.
- In a bowl with the yolks, mix cottage cheese, mayonnaise, and mustard until creamy.
- Combine chopped eggs with scallions and dressing; season to taste with salt and red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 370mg