Description
Indulge in the deliciousness of this Simple Cottage Cheese Egg Salad, a nutritious twist on the classic egg salad. By swapping out mayonnaise for creamy cottage cheese, this recipe creates a light and protein-packed dish that’s perfect for breakfast, lunch, or as a satisfying snack. With the zesty kick from scallions and Dijon mustard, each bite is bursting with flavor while remaining low in fat. Quick to prepare in just 16 minutes, this versatile salad can be served on toasted bread, with fresh vegetables, or as a refreshing lettuce wrap. Whether you’re meal prepping for the week or looking for a delightful brunch option, this Simple Cottage Cheese Egg Salad is sure to impress.
Ingredients
Scale
- ⅔ cup cottage cheese
- 6 large eggs
- 5–6 tablespoons scallions (finely chopped)
- 2 tablespoons mayonnaise
- 1½ teaspoons Dijon-style mustard
- Sea salt and black pepper
- Red pepper flakes
Instructions
- Boil eggs in a small pot covered with water; let sit off heat for 7-8 minutes.
- Cool eggs in ice water for 2 minutes before peeling.
- Chop two whole eggs and remove yolks from four; mix yolks with cottage cheese, mayonnaise, and mustard until creamy.
- In a mixing bowl, combine chopped eggs, remaining cottage cheese, scallions, dressing mixture, seasonings, and 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 cup (250g)
- Calories: 200
- Sugar: 3g
- Sodium: 370mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 370mg