Description
Simple Cottage Cheese Egg Salad is a nutritious and delicious twist on the classic egg salad. This creamy dish combines protein-packed cottage cheese with hard-boiled eggs, scallions, and a touch of Dijon mustard for a zesty finish. Perfect for breakfast, brunch, or lunch, it can be served in various ways—on toast, in wraps, or as a dip with veggies. With its lower fat content and high protein profile, this salad makes for a satisfying snack or meal option that everyone will love.
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 covered with water. Once boiling, turn off the heat and let sit for 7-8 minutes.
- Cool the eggs in ice water for about 2 minutes; drain and peel them.
- Slice each egg in half lengthwise. Remove yolks from 4 eggs and place in a bowl; chop remaining whole eggs and set aside.
- In the bowl with yolks, combine cottage cheese, mayonnaise, and mustard; mash until creamy.
- Mix chopped eggs, remaining cottage cheese, scallions, dressing, salt, pepper, and most red pepper flakes until well combined. Chill for 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 370mg