Description
Discover the delight of Simple Cottage Cheese Egg Salad, a refreshing twist on the classic recipe that’s perfect for any meal of the day. This creamy and tangy dish replaces traditional mayonnaise with cottage cheese, offering a lighter, protein-packed option without sacrificing flavor. Ideal for breakfast, lunch, or as a satisfying snack, this salad is easily customizable to suit your taste. Serve it atop whole grain toast, in a wrap with fresh veggies, or even as a dip for crunchy snacks. With just 16 minutes of preparation time, you can enjoy a nutritious dish that fuels your body while tantalizing your taste buds.
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons scallions (finely chopped)
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon-style mustard
- fine sea salt
- black pepper
- red pepper flakes
Instructions
- Boil eggs in a small pot for 7-8 minutes after bringing water to a boil. Turn off heat and let them sit covered.
- Cool the eggs in cold water with ice cubes for about 2 minutes; then peel.
- Halve four eggs and place yolks in a bowl; chop two remaining whole eggs and egg whites.
- Mix yolks with cottage cheese, mayonnaise, and mustard until thick and creamy.
- In a mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing mixture, salt, pepper, and adjust seasonings to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 490mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg