Description
Discover a healthier twist on the classic egg salad with this Simple Cottage Cheese Egg Salad. This recipe combines creamy cottage cheese with hard-boiled eggs, fresh scallions, and a touch of Dijon mustard to create a delightful dish that’s perfect for any time of day. With its tangy flavor and protein-packed ingredients, this egg salad is not only nutritious but also incredibly versatile. Enjoy it on toast, in wraps, or as a dip with crackers—it’s an easy, satisfying option for breakfast, lunch, or brunch. Whip it up in just 16 minutes for a quick meal that’s sure to impress!
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
- ⅓ teaspoon red pepper flakes
Instructions
- Boil the eggs in a small pot covered with water for 7-8 minutes once boiling.
- Cool the boiled eggs in ice water for about 2 minutes; then peel and chop them.
- In a bowl, mash the yolks from 4 eggs with cottage cheese, mayonnaise, and mustard until creamy.
- Add chopped egg whites, scallions, salt, pepper, and red pepper flakes to the mixture; stir until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/2 cup (120g)
- Calories: 150
- Sugar: 3g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 210mg