Description
Discover the joy of our Simple Cottage Cheese Egg Salad, a refreshing twist on the classic dish that’s both nutritious and satisfying. This protein-packed salad combines creamy cottage cheese with hard-boiled eggs, making it an excellent choice for breakfast, lunch, or as a quick snack. With vibrant flavors from scallions and Dijon mustard, it’s not only delicious but also lower in fat compared to traditional egg salads. Enjoy it on whole-grain toast, in lettuce wraps, or simply as a dip with your favorite veggies. This easy recipe is perfect for meal prep and will surely become a staple in your kitchen.
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
- Black pepper to taste
- ⅓ teaspoon red pepper flakes
Instructions
- Boil the eggs in a small pot by covering them with water and bringing to a boil. Turn off the heat and let them sit covered for 7-8 minutes.
- Cool the eggs in ice water for about 2 minutes before peeling.
- Chop four egg yolks into a bowl and add the remaining whole egg whites and two chopped eggs.
- Mix egg yolks with cottage cheese, mayonnaise, and mustard until creamy.
- Combine all ingredients in a mixing bowl with scallions, seasoning, and remaining pepper flakes. Chill for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 3g
- Sodium: 410mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 370mg