Description
Simple Cottage Cheese Egg Salad is a refreshing and nutritious twist on the classic egg salad. This easy-to-make dish combines creamy cottage cheese with hard-boiled eggs and flavorful seasonings, creating a protein-packed meal perfect for breakfast, lunch, or as a light snack. Enjoy it on whole grain bread, in lettuce wraps, or served alongside your favorite crunchy veggies. With just a few simple ingredients and quick preparation time, this delightful salad is not only delicious but also a healthier alternative to traditional egg salads. Whether you’re meal prepping or looking for a satisfying brunch option, this recipe will 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-style mustard
- ⅓ teaspoon fine sea salt
- Black pepper to taste
- ⅓ teaspoon red pepper flakes
Instructions
- Boil the eggs: Place eggs in a small pot covered with water. Bring to a boil, then turn off the heat and let sit covered for 7-8 minutes.
- Cool the eggs: Strain and immerse in cold water for about 2 minutes. Peel the eggs once cooled.
- Chop the eggs: Halve each egg; remove yolks from four and place them in a bowl. Chop the remaining whole eggs and set aside.
- Make the dressing: Combine egg yolks with cottage cheese, mayonnaise, and mustard; mash until creamy.
- Assemble: In a mixing bowl, add chopped eggs, remaining cottage cheese, scallions, dressing, salt, pepper, and red pepper flakes. Mix gently and refrigerate for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the salad (about 180g)
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 220mg