Description
This Simple Cottage Cheese Egg Salad is a delicious and nutritious take on the classic recipe. By swapping out mayonnaise for creamy cottage cheese, you get a delightful blend of flavors without the extra fat. Perfect for breakfast, lunch, or as a snack, this dish is not only quick to prepare—taking just 16 minutes—but also packed with protein to fuel your day. Enjoy it on whole-grain toast, in lettuce wraps, or simply with fresh veggies for a satisfying meal that everyone will love.
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions/spring onion
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- ⅓ teaspoon fine sea salt (plus black pepper to taste)
- ⅓ teaspoon red pepper flakes
- Fresh parsley for garnish
Instructions
- Boil the eggs in a small pot covered with water for about 7-8 minutes after boiling.
- Cool the eggs in cold water for 2 minutes, then drain and peel.
- Chop the eggs and mix yolks from four eggs with cottage cheese, mayonnaise, and mustard until creamy.
- In a mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing mixture, salt, pepper, and red pepper flakes. Stir well.
- Chill for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 181
- Sugar: 3g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 372mg
Keywords: For added flavor, experiment with fresh herbs like dill or parsley. This salad can be served in various ways—on toast, in lettuce wraps, or as a dip with veggies.