Description
Discover the delightful flavors of Simple Cottage Cheese Egg Salad, a fresh and healthy take on the classic dish that’s perfect for any meal of the day. This creamy salad swaps traditional mayonnaise for cottage cheese, offering a lighter, protein-packed option that won’t compromise on taste. Whether you’re enjoying it for breakfast, lunch, or as a savory snack, this versatile recipe is quick to prepare and can be customized with your favorite herbs and spices. Serve it on whole-grain toast, in crisp lettuce wraps, or alongside crunchy vegetable sticks for a satisfying meal that delights your taste buds while keeping your waistline happy!
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons finely chopped scallions
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- ⅓ teaspoon fine sea salt
- ⅓ teaspoon red pepper flakes
Instructions
- Boil the eggs in water for 7-8 minutes; then cool them in ice water.
- Peel the eggs and chop four yolks into a bowl. Finely chop the remaining eggs.
- In a separate bowl, mix the egg yolks with cottage cheese, mayonnaise, and mustard until creamy.
- Fold in chopped eggs, scallions, salt, pepper, and red pepper flakes until well combined.
- Chill for at least 30 minutes before serving.
- Prep Time: 16 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (approximately 120g)
- Calories: 140
- Sugar: 2g
- Sodium: 410mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 280mg