Description
Elevate your meal with this Simple Cottage Cheese Egg Salad, a healthier and delightful twist on the classic recipe. Packed with protein and flavor, this salad features creamy cottage cheese mixed with hard-boiled eggs and fresh scallions. It’s perfect for any occasion—whether you’re looking for a quick breakfast, a satisfying lunch, or a nutritious snack. The addition of Dijon mustard and red pepper flakes gives it a zesty kick that will leave your taste buds wanting more. Easy to prepare in just 16 minutes, this versatile dish can be enjoyed on toast, in lettuce wraps, or as a dip with your favorite crackers.
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
- ⅓ teaspoon red pepper flakes
Instructions
- Boil the eggs in a small pot of water for 7-8 minutes after boiling. Turn off heat and let them sit covered.
- Cool the eggs in ice water for about 2 minutes; then peel them.
- Chop four egg yolks into a bowl and mix with cottage cheese, mayonnaise, and mustard until creamy.
- In a separate bowl, combine chopped whole eggs, remaining cottage cheese, scallions, dressing mixture, salt, pepper, and red pepper flakes.
- Stir well and refrigerate for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Cold Mix
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the total recipe (approximately 130g)
- Calories: 160
- Sugar: 3g
- Sodium: 304mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 370mg