Description
Indulge in a healthier twist on a classic favorite with this Simple Cottage Cheese Egg Salad. This creamy and tangy recipe swaps traditional mayonnaise for cottage cheese, creating a protein-packed dish that’s perfect for breakfast, lunch, or as a nutritious snack. Ready in just 16 minutes, it’s incredibly versatile—enjoy it on whole-grain toast, wrapped in lettuce leaves, or served over greens. Ideal for meal prep, this salad is not only delicious but also a satisfying option for health-conscious eaters looking to elevate their meal game.
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons scallions (finely chopped)
- 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. Bring to a boil, then turn off the heat and let sit covered for 7-8 minutes.
- Cool the eggs in ice water for about 2 minutes, then peel.
- Halve and remove yolks from four eggs; chop remaining eggs finely.
- In a bowl, mash yolks with cottage cheese, mayonnaise, and mustard until creamy.
- Combine chopped eggs, scallions, dressing mixture, salt, and pepper in a mixing bowl; stir well and adjust seasoning.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 160
- Sugar: 2g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg