Description
This Simple Cottage Cheese Egg Salad offers a refreshing twist on the classic egg salad, combining creamy cottage cheese with nutritious eggs for a delightful dish. Ideal for any meal of the day, this protein-packed salad is not only quick and easy to prepare but also versatile enough to suit various serving styles. Whether you enjoy it on whole grain toast, as a dip with fresh vegetables, or wrapped in lettuce leaves, this recipe is sure to satisfy your cravings without sacrificing flavor. With healthy ingredients and customizable options, it’s a great choice for meal prep or a light snack.
Ingredients
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions (spring onion)
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon-style mustard
- ⅓ teaspoon fine sea salt
- Black pepper and red pepper flakes to taste
Instructions
- Boil the eggs in a small pot covered with water until hard-boiled (7-8 minutes). Remove from heat and cool in ice water for easy peeling.
- Chop four egg yolks into a bowl and mash together with cottage cheese, mayonnaise, and mustard until creamy.
- Finely chop the remaining eggs and fold them into the dressing along with scallions, salt, pepper, and red pepper flakes.
- Mix thoroughly and refrigerate for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 370mg
Keywords: Feel free to customize by adding diced vegetables like bell peppers or using fresh herbs such as dill or parsley for added flavor. Adjust the seasoning based on your preference; don’t hesitate to experiment!