Description
Indulge in a refreshing twist on a classic favorite with this Simple Cottage Cheese Egg Salad. By substituting traditional mayonnaise with creamy cottage cheese, this recipe not only lightens the dish but also packs it with protein, making it a healthy option for breakfast, lunch, or an afternoon snack. With just 16 minutes of prep time, you can create a flavorful salad that’s versatile enough to serve on toast, in lettuce wraps, or as a dip for your favorite veggies. The addition of scallions and Dijon mustard elevates this dish, making it both tangy and satisfying. Perfect for meal prep or a quick bite on the go!
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons scallions (finely chopped)
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- Fine sea salt and black pepper to taste
- Red pepper flakes
Instructions
- Boil the eggs in a small pot covered with water for 7-8 minutes after bringing to a boil. Remove from heat and let sit (lid on).
- Cool the eggs in ice water for about 2 minutes, then peel.
- Halve the eggs; place yolks from 4 eggs in a bowl and chop remaining eggs.
- Mix yolks with cottage cheese, mayonnaise, and mustard until creamy.
- Combine chopped eggs, remaining cottage cheese, scallions, dressing mixture, salt, pepper, and red pepper flakes in a bowl. Stir well.
- Chill for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/4 salad (approximately 150g)
- Calories: 155
- Sugar: 3g
- Sodium: 330mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 186mg