Description
Introducing the Simple Cottage Cheese Egg Salad, a delectable and healthier version of the traditional egg salad. This recipe combines creamy cottage cheese with perfectly boiled eggs to create a light yet satisfying dish that’s perfect for breakfast, lunch, brunch, or as a quick snack. With a blend of tangy Dijon mustard and fresh scallions, each bite offers a burst of flavor without the heavy calories. Prepare this refreshing salad in just 16 minutes, making it an ideal choice for busy days. Whether served on whole grain toast, wrapped in lettuce, or enjoyed on its own, this protein-packed egg salad is sure to please everyone at the table.
Ingredients
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons chopped scallions
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- Salt and pepper to taste
Instructions
- Boil the eggs: Place them in a small pot, cover with water, bring to a boil, then turn off heat and let sit covered for 7–8 minutes.
- Cool the eggs: Transfer eggs to cold water to cool for about 2 minutes before peeling.
- Chop the eggs: Halve each boiled egg; place yolks from four into a bowl and chop the remaining eggs and whites.
- Make dressing: Mash yolks with cottage cheese, mayonnaise, and mustard until creamy.
- Combine: In a mixing bowl, mix chopped eggs, remaining cottage cheese, scallions, dressing, salt, pepper, and red pepper flakes.
- Chill: Refrigerate for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 150
- Sugar: 3g
- Sodium: 440mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 370mg
Keywords: Use thick cottage cheese for creaminess. Customize with diced bell peppers or fresh herbs for added flavor. Store leftovers in an airtight container for up to 2 days.