Description
Indulge in a creamy, protein-packed delight with our Simple Cottage Cheese Egg Salad. This nutritious recipe offers a refreshing take on traditional egg salad by incorporating thick and creamy cottage cheese. Perfect for breakfast, lunch, or as a quick snack, this dish is not only easy to prepare but also customizable to fit your taste preferences. Whether served on whole grain toast, in lettuce wraps, or as a dip for fresh veggies, this salad is sure to please everyone. With its rich flavor and smooth texture, it’s an ideal choice for busy days or entertaining guests. Enjoy the satisfying combination of eggs and cottage cheese that promises both health benefits and deliciousness.
Ingredients
Scale
- ⅔ cup cottage cheese (thick and creamy)
- 6 large eggs
- 5–6 tablespoons scallions (finely chopped)
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- ⅓ teaspoon fine sea salt
- ⅓ teaspoon black pepper
- Optional: ⅓ teaspoon red pepper flakes
Instructions
- Boil the eggs in a small pot covered with water; bring to a boil and let sit for 7–8 minutes.
- Cool the eggs in ice water before peeling.
- Separate yolks from four halves; finely chop remaining eggs.
- Mash yolks with cottage cheese, mayonnaise, and Dijon until creamy.
- In a large bowl, combine chopped eggs, scallions, dressing, salt, pepper, and optional red pepper flakes; mix well.
- Chill for at least 30 minutes before serving.
- Prep Time: 16 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 170
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 212mg