Description
Discover the delightful and nutritious twist of our Simple Cottage Cheese Egg Salad. This creamy, tangy dish is a healthier alternative to traditional egg salad, featuring protein-rich cottage cheese instead of mayonnaise. Perfect for any meal—whether it’s breakfast, brunch, or a quick snack—this recipe is ready in just 16 minutes. With the added crunch of scallions and a sprinkle of spices, every bite bursts with flavor. Enjoy it on toast, in lettuce wraps, or as a dip with veggies for versatile serving options. Plus, it’s make-ahead friendly, so you can prepare it in advance and savor its deliciousness throughout the week.
Ingredients
Scale
- ⅔ cup cottage cheese (thick and creamy preferred)
- 6 large eggs
- 5–6 tablespoons scallions, finely chopped
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon mustard
- Salt and black pepper to taste
- Optional: red pepper flakes for garnish
Instructions
- Boil the eggs in a small pot for 7–8 minutes after bringing water to a boil.
- Cool the eggs in cold water with ice cubes for about 2 minutes before peeling.
- Chop the eggs; mash yolks from 4 eggs with cottage cheese, mayonnaise, and Dijon mustard.
- In a mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing mixture, salt, pepper, and red pepper flakes.
- Mix well and refrigerate 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: Approximately 125g
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 350mg